Why does coffee come back? What is the aftertaste of coffee? How to describe the aftertaste of hand-brewed coffee

"whether it is coffee or other things, it is appropriate to judge the quality of things by the richness of the afterrhyme. The remaining rhyme is overtone to music, harmony to painting, and aftertaste to the sense of taste."

This is Mr. Senguang's interpretation of Yu Yun's "aftertaste" in the book "the way of Coffee", which impressed Qianjie very much. Yuyun is often mentioned in Qianjie's daily articles. About the afterrhyme of coffee, in popular terms, when we finish swallowing coffee, we can feel the sudden aroma and taste in our mouth. The taste of a cup of coffee can be divided into three stages: the beginning (smell the fragrance), the process (taste) and the end (aftertaste). And feeling the aftertaste is the last step for us to taste the coffee. Therefore, Yu Yun is also a criterion for judging the quality of a cup of coffee.

How did Yu Yun come from? Because the aftertaste emits not only the taste, but also the aroma, we need to feel it in the same way as the flavor, using both taste and smell. Because of this, in SCA's cup meter, Yu Yun is grouped into the same category as the flavor "Flavour".

The reason why we feel the aftertaste after drinking coffee is mainly due to the trace amount of coffee liquid and coffee oil left in the mouth after swallowing coffee. These substances contain certain compounds, such as oil-soluble aromatic substances and sweet, sour and bitter tastes. When we finish drinking coffee, our mouth is stimulated to secrete saliva, which dissolves (or binds) these substances, and the compounds in the oil are released (and volatilized by ourselves) and captured by our sense of taste and smell. But we can find that not all the coffee we drink every day has an obvious aftertaste. This is because only when the concentration of the substance reaches the threshold we perceive, can we capture the aroma and taste, that is, the aftertaste. The concentration of the substance is related to many aspects, which will be affected by the quality of the coffee bean itself, the depth of roasting, as well as the extraction method and quality of the coffee.

The effect of the coffee bean itself on the aftertaste: it is well known that the more substances the coffee bean accumulates during its growth, the higher its quality. Because in the roasting process, coffee beans with higher substance content can produce more abundant aromatic substances, these coffees will have more obvious flavor and aftertaste after brewing. So this is why Yu Yun can become a measure of whether a cup of coffee is good or bad, because the strength of Yu Yun will be affected by the quality of the coffee.

The effect of roasting on the aftertaste of coffee: the duration of the afterrhyme of different coffee is different because of the different molecular weight in coffee. Small molecular aroma is easier to volatilize or extract than macromolecular aroma, so we can feel them directly and quickly; on the contrary, macromolecular aroma is more difficult to extract and more difficult to volatilize, so it stays in the mouth for longer. The reason why the aftertaste of some coffee is longer is that there are more macromolecules in the coffee liquid. Of course, it has something to do with extraction, but it also has something to do with baking.

The deeper the coffee is roasted and the longer the roasting time, the more macromolecular substances are produced, and their afterrhyme lasts longer than light-roasted coffee with a short roasting time. On the other hand, if the rhyme is too short, or even none, then in addition to the impact of extraction, there is the possibility of insufficient development in baking. The impact of extraction on Yuyun: as the final consumer, we control only the last link, that is, extraction. In the case that the first two are fixed, the afterrhyme intensity of coffee is mainly controlled by us. In the case of the same concentration, the higher the extraction rate of coffee, the more the retention of oil, then the stronger the performance of Yuyun, the more prominent.

I believe you have already learned the reason from the other cases mentioned above, so I will not repeat it too much here.

How can we enrich the aftertaste of coffee? It is not difficult for coffee to have a richer aftertaste, but we need to know that there are good and bad afterrhymes. Coffee quality, roasting and extraction will all affect the performance of Yuyun. As the ultimate consumer, if we want to obtain rich afterrhyme performance, we naturally have to adjust the extraction mode. Endless extraction is obviously an undesirable thing, because in addition to the positive flavor, there is also a negative performance in coffee. So what we need to do is to improve the integrity and intensity of coffee extraction as much as possible in the process of coffee extraction, and obtain the substances in coffee as much as possible without releasing negative substances, while maintaining the concentration. In this way, we can get a very good afterrhyme performance. The front street also said that in a sense, Yu Yun can be equated with flavor, so this not only raises the remaining rhyme, but also increases the concentration of flavor.

Different coffee extraction methods will make a great difference in the aftertaste of coffee. For example, if the same coffee bean is used for hand-brewed coffee and Italian coffee extraction respectively, the concentrated finish of Italian-style extraction will be stronger and longer than that of hand-brewed coffee. In addition to the higher concentration mentioned in the front street, but also because the Italian type of filtration is not so sophisticated, more lipids of coffee can seep out through the powder bowl, so coffee will have a better aftertaste performance with the blessing of lipids.

But this is not to say that hand-brewed coffee can not produce an excellent aftertaste of coffee, of course. A good example is the three-stage brewing shared daily on Qianjie, where coffee is not only fully extracted, but also has a relatively high concentration. In addition to the cooking method, we can also replace the filter paper! Select non-woven fabric, flannel and other filters for the production of hand-brewed coffee, with larger pores, they can let more lipids permeate out, coffee in the grease blessing can not only be more smooth, aroma, aftertaste performance will be better.

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