Teach you to brew a cup of high-sweet and low-acid coffee! What factors are related to the sweetness of coffee?

Daily production, as long as the coffee is a strange face, the front street will ask, "do you want to drink sour or not sour?" In the past, most people would have answered "Don't be sour" without hesitation, and sometimes would have stressed that it doesn't matter at all; but today, with the increasingly strong culture of boutique coffee, more and more customers take the initiative to drink sour coffee. Sour coffee has become a favorite of many friends, and shallow baked beans have been promoted to be a hand-made "red spicy chicken."

But in the end, people actually prefer the sweet taste of sour to the simple "sour" coffee, which is why people always focus on how to sweeten the shallow baked beans or discuss how to flush the coffee out of high sweetness.

"Sweet" is brought by beans and baked.

Friends who have participated in the cup test should know that Acidity and Sweetness are closely linked, indicating that during the sipping phase, these two feelings stimulate the taste buds at the same time. When we say that coffee is sweet, it not only refers to the sweetness of taste, but also the sweetness of smell, so from the point of view of taste, only sour coffee with sweet tone can be called a high-score flavor experience, and want to make coffee sour and sweet, baking plays a key role.

A coffee from the beginning of heating to the end of the roasting process, sweet is the first to develop a flavor, followed by acid. Combined with the law of the development of taste, as the baking degree deepens (time increases), the sweetness of coffee will continue to rise until it reaches a peak (usually in medium to deep baking), and then begins to decrease at an accelerated rate, so if you look at sweetness only from the point of view of roasting, the medium baking range tends to have the most "sweet".

As ordinary consumers, although we can not interfere with the baker's idea of sour and sweet, we can judge the "sweet content" of beans according to the flavor description. For example, slightly sour fruits such as melons, preserved fruits, peaches, mangoes, guavas, oranges and other slightly sour fruits are more sweet than sour, and they often have a sense of fermentation, ripeness, fruit sugar and other words. and those flavor with lemon, passion fruit, Brin, plum and other sour fruits dominated, usually more sour than sweet coffee.

Sour comes out first than sweet.

The coffee extraction process can be divided into three stages. the first stage is the easiest to release light molecular aroma substances, such as flower aroma and bright fruit acid, while in the second stage, a large number of caramelized substances will be extracted. sweet-related flavors such as vanilla, sucrose, chocolate, nuts and cream prevail In the last stage, macromolecular substances that are difficult to dissolve begin to appear, which will mainly make the coffee taste thick, woody, sharp, bitter and astringent.

Therefore, to sweeten coffee is to get a larger proportion of sweet substances as much as possible, that is, to find a set of reasonable solutions for suppressing bitterness and sweetness. Going back to our topic today, if you want to improve the sweetness of shallow baked beans while retaining the beautiful aroma substances in the previous stage, you must first ensure that the sour aroma of the first stage is controlled, and the second is to master the key extraction part of the second stage.

Combined with the chapter shared yesterday, Qianjie chose a kind of sun-cured coffee beans that mainly show sweetness, to tell you how to show high sweetness and low sour taste in cooking.

How to make light sun-baked coffee sweet?

As Qianjie said yesterday, sun-treated coffee has a complex and changeable fruit taste, while with a light wine feeling and sweet fermentation flavor, so in the parameters and techniques, in addition to highlighting the sweet and sour flavor of flowers and fruits, but also need to improve the overall coffee body and alcohol thickness, Qianjie will increase the powder-to-water ratio, increase the water temperature of 1 to 2 ℃, increase segments, collocation techniques to implement.

Coffee beans: Columbia Marguerite Manor Sun Rose Summer Powder quantity: 15g Powder / Water ratio: 1:16 Grinding degree: conventional Fine Grinding (EK43s scale 10 grids) filter Cup: V60 Water temperature: 93 ℃

Sectional water injection: four stages (30g/70g/70g/70g)

In the first stage, 30 g of hot water is injected for steaming for 30 seconds, making sure that all coffee powder has access to water and is in the same pre-extraction state.

After 30 seconds, the second section 70g is injected clockwise around the small circle with a small flow of water (4ml/s) from the center, in order to allow the coffee to continue to discharge the gas, while raising the powder layer to the 3max 5 of the filter cup, about 55 seconds after injection, the chronograph shows 100g.

When the liquid level drops and is about to expose the powder bed, you can start to inject 70g of the third section, also maintaining the slow small flow of 4ml/s, and then the circle range can be larger than that of the second stage, in order to bring out more sweet substances. The injection is finished in about 1 minute, 15 to 20 seconds, and the chronograph shows 170g. Be careful not to pour the water too quickly, so as not to push the water level up, and try to keep the launching rate and the extent of water injection at a balanced pace.

When the powder bed is exposed again, 70 grams can be injected into the last section, the technique is the same as the second paragraph, try to control the flow of water is not too large, because it is easy to disperse the powder layer and cause insufficient extraction, about 1 minute 45 seconds, the final total water volume is 240g, the whole process takes 2 minutes 12 seconds.

In front of the street, the summer entrance of the sun roses washed out by this method can feel obvious sweetness, with ripe fruit flavors of blackcurrant, melon, sugar cane and blueberry jam. Compared with the usual three-stage style, the acidity is much softer, the body is thicker, and the taste is long-lasting. Even if the temperature drops, all kinds of sweet fruits are still full, and the aftertaste is accompanied by a hint of rose.

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