What flavor does coffee have? How do you get the flavor of coffee? Why is coffee bitter?

Feeling the flavor of coffee is the most popular thing after the release of the concept of boutique coffee. Nowadays, as long as you have friends who have come into contact with high-quality coffee, the entrance of a cup of light-roasted coffee can list the flavor of coffee like the name of a dish: White flowers, berries, citrus, melon, wine, and so on. Let others see that it is to drink a cup of underboiled "fungus soup".

However, if you drink deep-roasted coffee, the listed coffee flavor will be reduced in a quantity visible to the naked eye. Basically, in addition to nuts, chocolate and other more obvious flavor, it is difficult to remind people of other flavors. Is this because deep-roasted coffee has little flavor?

Yes, it is less than light roasting coffee. But there are not only these two flavors, but there are still many kinds of deep-roasted bitter coffee. Just because most of the aroma types are similar, so the recognition will be lower. So today, Qianjie will share the flavors of deep-roasted bitter coffee in addition to nuts and chocolates, and how to capture these flavors!

In the same way as feeling the flower and fruit flavor of shallow sour coffee, the flavor of deep-roasted bitter coffee is not only captured by taste buds, but also needs to be combined with the aroma recognized by nasal smell in order to associate the flavor of coffee.

What's the flavor of bitter coffee?

Caramel aroma: caramel aroma is a very common and easy to capture flavor in deep-roasted coffee, which is mainly produced by the caramelization of coffee beans during roasting. Through the caramelization reaction, the sugars in the coffee will begin to brown, producing a scorched smell. Aromas such as caramel, brown sugar and maple syrup were developed at this time.

But what we need to know is that the so-called caramel and maple syrup do not mean the sweetness in the coffee. It's just that the coffee gives off a similar sweet aroma, reminiscent of caramel. Therefore, they are the flavor rather than the sweetness felt on the taste buds, and friends should not confuse the two.

Roasted aroma: roasted aroma is the most easily captured type of aroma in deep-roasted coffee after nuts. These aromas are caused by the reaction of amino acids and proteins in coffee beans through Mena, which is often called Maillard reaction.

Toast, barbecue, butter cookies, grains, malt, tobacco, etc., all belong to this category of flavor, and people often refer to the "coffee flavor", mainly refers to this type of aroma.

Nutty aroma: nutty aroma is the most easily captured flavor type in deep-roasted coffee. It is "homologous" with baking aroma and is also formed by amino acids, proteins and other substances after Maillard reaction.

Nutty aromas contain a wide variety of flavors, such as hazelnuts, almonds, peanuts, chocolate and so on. It is worth noting that most of the chocolates here refer to black skillful chocolates, not the chocolates with high cocoa butter that we often come into contact with.

Spice aroma: the last category is spice! But spices are not only common in deep-roasted bitter coffee, some heavily anaerobic treated coffee beans or some genetically special coffee beans have a similar aroma.

In deep-roasted coffee, the aroma of spices is more difficult to capture because it is weaker than the first three.

This kind of aroma is also developed by Maillard reaction. In the coffee flavor wheel, the spice column records the flavor of cloves, cardamom, cinnamon and other spices.

Although the flavor of spices is not so easy to capture, it might be easier if we think of foods that use a lot of spices. For example, recently Qianjie shared a heavy anaerobic coffee bean with a strong spice flavor in the store. But just talking about a specific spice is not so easy for everyone to associate with, until the release of "curry" in front of the street, everyone agreed, "Oh, it seems to be this flavor."

Therefore, our flavor perception does not have to be too formal. The above flavors are all positive flavors that appear in deep-roasted coffee. As the saying goes, where there is light, there will be darkness, and where there is positive flavor, there will be negative flavor. In deep-roasted coffee, of course, there is a negative flavor.

Charring, carbon, medicinal taste, fuel consumption, rotten wood and so on are all negative flavors that often occur in deep-roasted coffee. The appearance of them will make us feel difficult to swallow, sore throat and sharp irritation to the coffee.

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