Is there any way to make coffee sweeter? How to make sweet and sweet coffee?

In boutique coffee, the description of sweetness has always been valued because it is not only one of the indicators to judge whether a coffee bean is good or bad, but also a delicacy sought after by bakers, baristas and brewers. If a cup of black coffee has both aroma and sweetness, which means that it is controlled within the ideal range from raw materials to extraction, then needless to say, it is a good coffee.

In daily life, people always yearn for sweet things and stay away from bitter food. after all, Qianjie has never seen many outsiders finish a bottle of Bansha herbal tea with a smile. It is precisely because most people's first impression of coffee is bitter, so when we taste the sweet taste such as fruit and caramel, we will exclaim that this "black drink" can also be sweet, and then begin to delve into the idea of making coffee sweet.

At what stage does the "sweetness" of coffee release most?

Although sweetness is loved by everyone, people are much more sensitive to bitterness and sour taste than sweetness, so when we can clearly perceive the sweetness of coffee, it means that the concentration or proportion of sweetness and acidity substances masking sweetness molecules is lower or smaller, so that taste buds can first experience pleasant sweetness.

Under the scouring of high temperature hot water, the dissolution rates of substances with different flavor types are different, and sugars and alcohols expressing sweetness tend to occupy the most in the middle and later stages. In theory, as long as you try to capture more sweet substances in the brewing process and "restrain" the bitter substances from coming out, you can make the final black coffee sweet.

In the face of many types of coffee beans, we are used to dividing them into two categories, namely, sour coffee roasted in light and bitter coffee in deep roast, and then brewed with the corresponding extraction parameters. Therefore, if you want to find the right idea of high sweet extraction, Qianjie thinks that you should first understand the type of coffee beans in your hand, and then adjust the brewing frame. It should be emphasized here that brewing can not change the flavor and tonality of coffee beans, but can only control the acidity, sweetness and bitterness of black coffee. )

The idea of sweetening Fruit Coffee

We all know that medium and shallow roasted coffee will show a fruit-like acidity, and in general, the taste of black coffee will basically revolve between sour and sweet, as long as it does not flush out the bitter ingredients of the latter part. Usually, the shallower the baking degree, the smaller the structural change of coffee beans, the less carbon dioxide gas inside, and the compact texture, so the water absorption of coffee powder is poor, and it is necessary to have more full contact with water to release enough flavor substances. at this point, the particles have to be ground more finely. Logically, as long as the positive flavor is extracted more fully, the sweetness will be more sufficient.

On the other hand, the sweetness of coffee made by different people is different, and it is more affected by the difference in the concentration of aromatic substances, which mainly depends on everyone's grasp of the basic parameters, such as grinding degree, water temperature, powder-to-water ratio, number of stages of water injection, water distribution, water flow size, circle size and speed, etc. For example, when brewing medium-and shallow-roasted coffee, the basic parameters were placed in such a range: 15 grams of coffee powder, 10 EK43s grinding scale, 1:15 powder-water ratio, water temperature 91-93 ℃, three-stage injection, and each section of water was 30ml/125ml/70ml.

Under the condition that the roughness and fineness of the coffee powder is not abnormal (such as stagnant water at the end, muddy powder pits), Qianjie does not recommend that you adjust the grinding degree to get a sweeter or more sour taste. For friends who do not often flush by hand, the degree of grinding is a very difficult factor to grasp, whether it is too thick or too fine or uneven, it has a certain impact on the final taste. So, if the degree of grinding you are using can make good coffee, try to replace it with other more controllable parameters to avoid irreversible extraction problems.

If you always lack sweetness when making fruit-flavored coffee, you might as well make adjustments according to the direction summarized in the front street below.

1. Increase the water temperature | because the temperature loss rate of hand pots of different materials is different, the temperature difference of extraction will be different. If the daily use of 90 ℃ water to make fruit sour coffee is not bitter, but always sour and sweet, you might as well increase the water temperature by 2-3 ℃. The purpose of this is to improve the extraction rate of the whole water injection stage, and then obtain more abundant positive aroma substances.

two。 Increase the segment | compared with the three-stage flow, the one-cut scour extraction is mainly concentrated in the first half, while the three-stage scour extraction will be distributed in the front, middle and back, so the result is that the taste of the one-cut flow will be sour and the taste of the three-stage flow will be sweeter. When you use the usual segmented method to make coffee, the sour taste is always very heavy. If you want to make the coffee sweeter, you can add a section of water to wash the back powder layer. For example, the three-stage water distribution is 30ml/125ml/70ml, which can be changed into 30ml/75ml/60ml/60ml after adding a section of water.

3. Inject more water | the purpose of continuing water injection is to increase the ratio of powder to water, first of all, you can prolong the extraction time, so that the middle and later sweet substances can be extracted more fully, so that the acidity of the coffee will be relatively weakened and the sweetness will be enhanced. But considering that the consequence of more water is a decrease in concentration, Qianjie suggests a conservative adjustment. For example, if you are using a powder-to-water ratio of 1:15 or less, you can stretch it to 1:16 to see if the coffee has improved. When the concentration is all right, the sweetness increases, so there is no need to improve the coffee.

The idea of making Coffee with Nuts

When buying coffee beans, friends who do not like sour taste usually give priority to the type with a deep baking degree, because they generally show baked aromas such as nuts, dark chocolate, almonds and melon seeds, accounting for a small proportion of sour taste. Cocoa, caramel, maple syrup and other flavors are highlighted.

However, because the medium and deep roasted beans are heated longer, the degree is higher, the texture is very loose, and the caramelization reaction will be more than the shallow roasted coffee, so the bitterness of the lower end of the same parameters is easier to release. Once the parameters are not determined, the bitter rhyme of the baking class is easy to gain the upper hand, causing the sweetness to be masked, the imported coffee is likely to be excruciatingly bitter, and the astringency that remains in the throat will not go away for a long time. Therefore, sweetening deep-roasted coffee is not only one of the major disciplines for many newcomers to improve their brewing skills, but also the key for veterans to grasp the balance of coffee.

In order to avoid excessive miscellaneous flavor extraction, without losing the sweetness, Qianjie will use a slow-flow kono filter cup + coarse sugar grinding + low water temperature (88 ℃), while circling a small circle with a soft range, and flushing the coffee powder layer with 1:15 powder water ratio, the time is controlled at about 2 minutes. For specific operational details, you can check out the article published in Qianjie a month ago.

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