Why does coffee taste like soy sauce? What is the difference between different treatments? What's the difference between sun exposure and anaerobic coffee?

It is well known that raw coffee beans produce a lot of aromatic substances after roasting. Such as white flowers, such as citrus fruit. These rich aromas will be released in large quantities after we grind the beans into powder and will be received and felt by our sense of smell. As the aroma is very refreshing, many stores will smell the dry aroma of coffee powder for their guests before brewing.

However, not all the aromas can make people feel relaxed and happy after smelling. For example, after some coffee beans are ground into powder, they will give off a strong aroma of jam. This aroma for most people, but a smell will frown, do not want to approach, can not understand the smell. Then the question followed: "Why does the coffee still have a big sauce flavor?"

What is "big sauce flavor"? The so-called big sauce flavor, a thousand people may have a thousand descriptions. But generally speaking, it describes the strong salty flavor of coffee, such as bean paste and soy sauce used in cooking at home. There are two factors that lead to this flavor, such as the origin of our most common sauce flavor, which is mainly caused by the fermentation of coffee beans during treatment. No matter how the beans are treated, the coffee beans will be fermented in the process of treatment. By fermentation, beans can convert the stored substances into flavor. The lighter the fermentation, the less the converted substances, and the more coffee can retain the original flavor; the heavier the fermentation, the more substances will be converted, and the more flavor the coffee will eventually produce. And when the fermentation to a certain extent, the beans will produce a certain fermentation taste!

Then, if you choose to continue to deepen the degree of fermentation, then when the taste reaches a certain degree, the original fermentation flavor will be transformed into the aroma of soy sauce and Douchi, which is the so-called big sauce flavor. On the other hand, the anaerobic treatment is the hardest hit area of the sauce flavor, because their fermentation degree will be deeper than the traditional treatment. The formation of this flavor can also be understood as the effect of too high aroma concentration and too strong aroma. Because it's the same reason that the coffee we brew out is too strong to taste. Because it is too concentrated, the senses can not distinguish the taste at the first time, so the information is packaged and transmitted directly to the brain, and then there is the smell of big sauce.

Similarly, as long as we sniff carefully, we can reduce the impact of sensory packaging with too high concentration. For example, 90+eleta Rose Summer is currently on sale in Qianjie. Although it is anaerobic, it only has a strong flavor of jam at first glance, but as long as you are patient and smell for a while, you can obviously feel the rich aroma of purple grapes and longan, and the drinking level is also very rich and full. Therefore, we should not be deceived by the appearance created by beans, thus ignoring a delicious coffee with rich levels.

In addition, we need to know that not all anaerobic treatments produce a strong sauce flavor. There are also many kinds of anaerobic treatments, which can be simply classified as heavy fermentation and light fermentation. Light anaerobic coffee beans do not develop an obvious fermented flavor because they are less fermented and may even give the impression that they are no different from ordinary sun-cured coffee. The rosy summer of Hartman Manor is a very good example! Although it uses anaerobic sunlight, whether it smells or drinks, it is a very clean sun-tanned coffee with a slight fermented flavor!

Another factor that causes coffee to taste big sauce is improper roasting! When we bake too much firepower, so that the conversion speed of the bean table is too fast, it will make the beans produce a salty sauce flavor. Well, in a situation like this, it belongs to a negative taste. However, because the probability of such mistakes is almost impossible for major businesses, Qianjie will not elaborate too much here, so as not to cause unnecessary misunderstandings.

-END-