Coffee review

How should I taste the coffee made by hand? How to taste it in terms of aroma, taste and taste?

Published: 2024-03-01 Author:
Last Updated: 2024/03/01, Usually, Qianjie will share the recent popular hand-made items with the guests who arrive at the store in their spare time. But in many cases, most of the guests only drink espresso, so they are more or less curious about the sudden hand-made sample, and after watching others drink it with relish, they also braved to drink it.

Usually, Qianjie will share the recent popular hand-made items with the guests who arrive at the store in their spare time. But in many cases, most of the guests only drink espresso, so they are more or less curious about the sudden hand-made sample, and after watching others drink it with relish, they also take a sip. Then a question popped up with doubt on his face: "Boss, how to taste this hand-made coffee?"

Indeed, compared with espresso, hand-brewed coffee is often less direct, and it is not easy to understand it. So today, Qianjie will share with you what aspects and how to taste this hand-made coffee!

Aroma-the feeling of volatile compounds when coffee beans are ground, the first thing we need to feel is the aroma of coffee in the air, which is how we feel when volatile substances are released! The aroma also has a sequence of release according to the molecular weight of the substance, so we tend to smell the light molecular weight aroma of flowers and fruits first, followed by medium molecular weight aroma such as hazelnut, almond and cream, and finally high molecular weight aroma such as scorch and turpentine.

Of course, these do not necessarily appear in the same bean, such as high molecular weight aroma, generally only appear on deep-roasted coffee beans, but in grinding, they run out of speed is this division of coffee powder dry fragrance, brewing, brewing after the end of the coffee wet fragrance, are we can feel the aroma object, so this is the first step of hand taste-smell.

Taste-the feeling of water-soluble substances is to drink after smelling, after the entrance, the taste that we can taste is from the water-soluble substances contained in coffee! Sour, sweet, bitter and salty are the four tastes we can feel in coffee. But what you need to know is that the tongue only senses these smells, and if you want to associate them with something, the main source is not the data that taste conveys to the brain.

Whether it is the citrus or white flower fragrance mentioned two days ago, they are not directly drunk! Instead, after the coffee enters the mouth, it is catalyzed by saliva to release the flavor gasification molecules hidden in the coffee oil! These vaporizing molecules are sensed through the sense of smell behind the nose, and then when the sense of smell senses their presence, the information is transmitted to the brain, which combines the sweet, sour, bitter and salty taste in the mouth and starts to look for a similar smell from the "memory bank". Then we can feel it through the similar smell paired by the brain! This is one of everyone's favorite things when tasting hand brewing-feeling the taste of hand brewing coffee.

Taste-the touch of insoluble substances in addition to taste, we also need to feel the taste of coffee when drinking, as the name implies, is the tactile experience of coffee liquid to the mouth! Among them, the main contribution is the insoluble substances in the coffee liquid, such as oil, coffee fiber and so on are insoluble substances that can improve the taste and alcohol thickness.

The key words of the taste are as follows: mellow, thin, smooth, astringent, etc., these tastes can be changed not only by cooking, but also by baking! The lighter the baking, the less fat and relatively light it tastes; the deeper the baking, the more fat and smoother it tastes.

With regard to mellow and thin, we can understand that when there are more substances in the coffee liquid, there will be a little "sense of content" on the tip of the tongue, which is mellow, while when the substance in the coffee liquid is too little, there will be a series of thin feelings such as "light and empty"! As we often say, astringency refers to the rough feeling that the liquid gives us the exact opposite of smoothness. Its main source is the degradation of chlorogenic acid in coffee during baking, resulting in an experience, which has a lot to do with the quality of raw coffee beans! When a coffee bean is of good quality, it tastes good no matter how you extract it, but when there is something wrong with its quality, there will be this kind of "chic experience" ~ by the way, light roasting will also cause this problem, so please identify it carefully.

The above is about the taste of hand-brewed coffee. We can first know how to drink it and what it is, and then the flavor discrimination. Because for beginner rookies, we can quickly understand what coffee is drinking, so as to find a more efficient way to distinguish the flavor.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province

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