Why does coffee taste sweet? What coffee tastes the sweetest? How can I make sweet coffee?

Qianjie often uses adjectives such as "high sweet but not bitter" and "high sweet but low sour" to describe the taste of coffee, and in daily life, we can also hear our friends or guests in the cafe praise a cup of coffee with "sweet". After hearing this kind of description, many beginner friends always look confused and think to themselves, "Sweet? isn't coffee only sour and bitter?"

It's only natural to be confused. After all, you didn't add sugar! The sweetness of coffee does not refer to the sweetness that we feel directly from the taste buds in our daily life. Although Qianjie has mentioned this point in many articles, because it is all mentioned at once, many friends may not really understand it. It doesn't matter ~ Let's come to the front street today to explain what the sweetness in the coffee is and how we can better feel the sweetness in the coffee.

Where does coffee come from? As we all know, coffee raw beans themselves also contain sugars, which account for 50% of the total coffee raw beans, but not all sugars are sweet. Sugars that show sweetness (such as sucrose) account for only about 8% of the weight of raw beans (Arabica), while the rest are unsweet coffee dregs.

This is only at the level of raw beans, in the baking process of turning raw beans into ripe beans, these substances that show sweetness will be affected by various chemical reactions, and most of them will be broken down and reformed into other substances that are not sweet. for example, sucrose is converted into caramel. The deeper you bake, the more thoroughly you transform. When the coffee beans are finished roasting, the sweetness of the remaining sugar has been difficult for us to capture, because there is little or no, so the taste we drink from the coffee is more sour and bitter. Then the problem arises. Everyone says that there is obvious sweetness in coffee, so where does this "sweetness" come from?

In fact, this sweetness is felt, we used to call it "sweetness". The sweetness of coffee can be said to be the result of a comprehensive sensory experience, in addition to taste, we also need to feel through the sense of smell. On the taste level, as said in front of Qianjie, this "sweet" is not a taste that can be felt directly and clearly through the sense of taste. It needs to stimulate the mouth through the sour and bitter of coffee, so as to produce taste contrast effect and oral physiological effect before it can feel sweet. For example, from sour to sweet, from bitter to sweet, and so on, is the situation that sweetness is highlighted after drinking coffee. About this situation, you can move to "Why is the water so sweet after drinking coffee?" "this article has a detailed understanding of ~) the sense of smell is easy to understand. Here in Qianjie, take strawberries as an example to assist in understanding. I believe everyone is no stranger to the aroma of strawberries. We can feel a sweet smell just by smelling the fragrance of strawberries, which is actually associated with it. Part of the sweetness of coffee is felt through its aroma.

After drinking the coffee, the taste will first perceive the taste of the coffee, and then the coffee in the mouth will constantly emit aroma, and the aroma will be captured by the sense of smell behind the nose. the brain then quickly combines the taste with the aroma received in the nasal cavity to associate the taste of a particular food in memory. This is not only the association of coffee flavor, but also the process of sweet perception. When we associate the aroma with a certain sweet food in our memory, we subconsciously think that this cup of coffee has a very sweet performance, just as the smell of strawberries is naturally associated with sweetness. The front street said that the apparently sweet sugars in coffee are converted during the baking process, and their converted compounds are the main source of sweetness. Such as furan maltol and cyclopentenone, they remind us of high sweet aromas such as honey, sweet fruit, caramel and maple syrup.

To sum up, we can know that feeling sweet from coffee is not an illusion, but a comprehensive sensory experience. But for inexperienced novice friends, it is not easy to feel sweet in coffee. Is there any way to help us better feel the sweetness of coffee?

How to better feel the sweetness of coffee? Of course there is! By choosing the right beans, making the coffee, and pairing it with some tasting tips, we can better feel the sweetness of the coffee (of course, it takes practice). In this article, Qianjie describes in detail that the coffee brewed from some beans under the same extraction conditions is sweeter than others, which is closely related to their breed genes, growth environment, treatment methods, and roasting degree. If you don't know how to choose, you can click on the blue word above to learn about it, or directly refer to some sweet beans that Qianjie usually recommends to guests: Guji Sakui 8.0, Panama Arida Kaduai, Hope Manor Rose Summer, Papua New Guinea Paradise Bird, Qianjie 2013, etc.

Well, when we prepare a suitable order of coffee beans, the next step is to brew and dissolve the flavor substances in the coffee. Qianjie has shared an article about "making coffee sweet" according to different characteristics of coffee beans before. Interested friends can learn about → "how to make coffee sweet?" "~ of course, it's not laziness in front of the street, it's just that the words are too long and look too tired!

Finally, there is the aspect of taste! When drinking coffee, we can appropriately prolong the time for the coffee liquid to stay in the mouth and hold our breath at the same time, because this can help us better feel the taste of the coffee itself. And when we swallow the coffee, shut up, and then exhale through the nose, so that the aroma substances of coffee can be better captured by the sense of smell behind the nose, so as to associate a more concrete taste of food. Remember to feel the sweetness and sweetness of the coffee after swallowing (there is a certain difference between the two). Finally, we combine the taste and aroma to associate the specific sweet food, so that we can maximize the sweetness of the coffee! (drink more if you can't feel it)

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