How to describe the richness of coffee? What exactly does coffee Body "mellow" mean? The most appropriate definition of coffee's richness

Qianjie found that there are often friends who mistakenly think that the concentration of coffee is linked to the sense of mellow. It is believed that the higher the concentration of coffee, the higher the mellow feeling of coffee.

But in fact, this is not the case. Because exactly, they're not on the same channel at all. Why? And listen to Qianjie analysis!

What is the mellowness of coffee? The "mellow feeling" of coffee refers to the "weight" of coffee we feel after it enters the mouth. To put it simply, it is a tactile experience. The higher the fullness of coffee, the heavier and silkier the "weight" we feel, while the lower the mellowness of coffee, the lighter and thinner the coffee.

Take a simple and understandable chestnut: skim milk, whole milk, cream. When we drink these different dairy products, our tongues receive a very different sense of touch. Skim milk makes us feel as light as water, without too much tongue pressure; whole milk feels heavier, fuller and smoother, and cream is very heavy and heavy. The mellowness of these dairy products is mainly related to oil, while the mellowness of coffee. In fact, it's the same ~

There are mainly two kinds of substances in coffee: soluble and insoluble. Soluble substances can be dissolved in water and then perceived by our sense of taste. Insoluble matter is insoluble in water, we need to use the sense of touch to feel. The insoluble substances in coffee account for 70% of the total, and the vast majority of insoluble substances are coffee fibers and oils, which are the main causes that affect the mellowness of coffee.

What is coffee concentration? Coffee concentration refers to the percentage of soluble matter in the liquid of coffee. In the same liquid, the higher the content of soluble matter in coffee, the higher the concentration. Because the soluble matter is felt by the sense of taste, the more the content of the soluble matter (that is, the higher the concentration), the more intense the taste we feel.

For example, when we add 5g, 10g and 20g white granulated sugar to three cups of 100ml hot water and stir them until they are completely melted, and then taste them in turn, you can feel that the sweetness of the hot water with 5g sugar is weak, and the overall feeling is light; while the hot water with 10g sugar is obviously sweet and just right; the hot water with 20g sugar is sweetness, "sweet" and a little diaphragm. The same is true of the concentration of coffee, too high or too low will reduce our good experience of coffee. For example, when the concentration of coffee we drink is too low, we can not only feel little flavor, but also tasteless and tasteless, and it tastes like a cup of "coffee-flavored water"; while when the concentration of coffee is too high, because the flavor is too concentrated, the flavor is very confused, not clear, and even the feeling of diaphragm should be throat, such as sour and bitter. Therefore, no matter what kind of drink is good, the concentration should be appropriate.

So we can know that the concentration has little to do with the mellow feeling. Concentration belongs to the taste experience, while mellow feeling belongs to the taste experience. There are two main reasons why people often associate concentration with mellowness, one is espresso and the other is classic Japanese brewing. Both of them use the method of high concentration and low extraction to get a high concentration of coffee, at the same time, there is a good extraction rate, and then it tastes very mellow, so there is a misunderstanding. But in fact, they are simply because the gaps in the filtering apparatus are not small enough during extraction, allowing a lot of coffee insoluble substances to be added to the coffee, such as oil and fine powder (wood fiber). As a result, these coffees seem to have a high sense of mellow because of their high concentration.

But if you filter it with log pulp filter paper, remove the fine powder and grease and drink it, then you will find that they are not as mellow as they used to be, but cleaner and clearer. It should be noted that the existence of insoluble substances in coffee will make coffee have a completely different experience, but there is no difference between good and bad, so people can make decisions according to their own preferences. In addition, it is important to know that Qianjie only shares the utensils of brewing in the previous description, but not only that; the variety of coffee beans, the way they are handled, the degree of roasting, and the way they are brewed will affect the mellowness of coffee in all aspects. But because most of our friends are the final consumers, we only need to know a little bit about it.

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