Coffee Brewing Guide: How to make your coffee flower aroma stronger? How to break out the fragrance of coffee? What is rose summer in coffee?

No matter what field it is, things with the scent of flowers always seem so unique, not only because the fragrance of flowers can heal people, but also because flowers, as a chic emotional carrier, can resonate. Even for coffee, it's the same.

The smell of flowers can also be produced in coffee, and the smell of flowers is also the taste that most coffee fans aspire to. But like other things, the smell of flowers is a rare flavor in coffee, and not all coffee has a floral flavor. Many friends often send private messages in front of the street backstage, how to flush out the floral flavor of coffee. The premise is that we must use a coffee bean with floral properties in order to achieve the result. If we get a non-floral coffee bean, then no matter how we adjust the brewing, it is impossible to get the coffee with the aroma of flowers.

Where does the fragrance of flowers in coffee come from? Whether there is a floral flavor in a coffee bean mainly depends on whether it can carry "terpenoids". Terpenoids are an important source of floral aroma in coffee, which is mainly affected by variety genes and planting environment. In other words, only when there are such substances in the genes, or when the coffee growing environment can assist in the formation of such substances (for example, through higher planting altitude, stimulating coffee beans to produce more flavor substances), coffee can produce floral characteristics (the essence of coffee flavor formation is not to increase human sensory experience).

The famous rose summer (variety T2722) is a kind of coffee bean with a large number of terpenoids. In terms of producing areas, Poquet and Yega Xuefei are famous for producing coffee beans with floral fragrance. So we can know why Qianjie often mentions this sentence: "tangerine is tangerine in Huainan and trifoliate orange in Huaibei." If the beans with their own floral flavor are planted in an area that can give birth to the floral flavor, then it is really the icing on the cake. When the flower fragrance substance is formed, the treatment and baking are all in the proportion of the flavor of the flower in the coffee. In terms of treatment, it goes without saying that the fermentation process caused by microorganisms can change the original substances in the beans. The depth of baking can manipulate the formation and dissipation of floral flavor. So the same coffee bean in different treatments / different roasting, we feel the strength of the flower will be different.

How to flush out the fragrance of coffee? When we get a coffee bean with floral properties, then the most important thing is to bring out the fragrance of the flowers through water. The flavor substances that form flower fragrance belong to flavor molecules with large mass and small polarity, so it may be difficult for people to understand what small molecules and large molecules are often said in Qianjie, so give a simple description: granulated sugar and square sugar. (originally used to give an example of rock candy, but unfortunately the store does not have it)

When we put them in the water together, they completely dissolve at a very different rate. Then replace the large and small molecules, and it is easy to understand (only refers to the rate of dissolution). Small molecules, like granulated sugar, dissolve quickly in the same environment (hot water), while macromolecules, like rock sugar, dissolve very slowly. So we can think of macromolecular substances as sugars that dissolve more slowly, and if we want to dissolve them completely, we need to extend the contact time between water and coffee powder.

At the same time, we need to note that compared with other flavors, the floral flavor is more difficult to capture, and it is more difficult to perceive the floral fragrance without the basis of tasting. And this is why some of the more expensive coffee beans that are delicious to us are ordinary in the mouth of passers-by, just like chain coffee, because there is no basis for tasting. It is impossible to distinguish the main difference between the two (not derogatory).

Of course, we can improve the sense of flavor by exercising our taste ability, but what we need to do at the moment of brewing is to make us feel the flavor of flowers nowadays. The practice is very simple, just increase the concentration. By increasing the concentration of coffee, we can make the floral flavor more concentrated. But similarly, the increase in concentration will also make the taste more concentrated, which is not friendly to friends with less heavy tastes. So this is a double-edged sword, if the taste is not so heavy friends, according to the original proportion can be cooked. All right, without saying much, let's start our cooking and sharing today.

The coffee beans used this time are the green standard rose summer of the emerald manor planted in the Pokuit producing area, which has a very rich flower fragrance, and happens to be tomorrow's activity commodity, so it is the most suitable bean for this cooking. The extraction parameters are the same as the conventional ones, except that the ratio of powder to water will be slightly higher and the extraction time will be relatively longer. The parameters are as follows: the amount of powder is 16g, the grinding degree is 10 degrees of Ek43, the overscreening rate of No. 20 sieve is 80%, the ratio of fine sugar to water is 1:14, the water temperature is 92 °C, and the filter cup is V60.

First of all, we will use 30ml hot water for steaming for 30 seconds.

When the steaming is over and the remaining water is 194ml, we will use hot water from 100ml in the second section, using a small flow and injecting it around a large circle.

When the penetration of the coffee liquid reaches the bottom, we can start the third stage of water injection. The amount of water injected into this section is 50ml, and the central powder bed is extracted by a small flow around a small circle.

As the coffee bottomed out, we injected the remaining 45ml hot water at a fixed point (44). ). This period of water injection is not stirred because we have extended the extraction time, there is no need to stir too much, and all the flavor substances in the coffee can be dissolved. Then we just need to wait for the coffee solution to be released, and we can finish the extraction!

The total time is 2 minutes and 11 seconds! Shake and shake so that different concentrations of coffee in the pot are evenly mixed. At this time, we can feel the elegant fragrance of white flowers from the fragrance volatilized from the shaking. Then pour into the cup and feel it.

The fragrance of jasmine, citrus and green tea is the most intuitive flavor from the entrance of this cup of rose to Qianjie. With all the coffee swallowed, we can feel the sweet aftertaste of melon and orange peel. Clean, long aftertaste, very cozy.

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