What are the high, medium and low temperatures of coffee? What are the three major standards for coffee tasting?

Is there the best drinking temperature for coffee in the front street? "it is mentioned in this article that a complete coffee tasting process needs to go from high temperature to low temperature, because the taste and aroma of coffee will change over time and temperature. so the purpose of our tasting is different at each stage.

In the article, Qianjie only explains the principle of change and lacks the introduction of the content of the taste, which leads to many friends asking about the temperature and purpose of each stage in the background. So today Qianjiao will come to "Shu Jie Hui" to share what the high, medium and low temperature ranges of coffee tasting refer to, and what are the differences in their corresponding tasting purposes. But before that, we need to briefly understand the coffee extraction process of the cup test, because this set of tasting method is derived from the coffee cup test. The reason why this set of tasting method is needed in cup testing is not only to judge the flavor of coffee, but also because it can better detect the real quality of coffee.

The coffee extraction mode of the cup test is a very standard soaking mode, because the whole process is only soaked in hot water for 4 minutes, almost without any human influence or interference. When the time is up, just use a spoon to break the dregs to remove the coffee grounds that float on the surface, and then you can begin to taste.

High temperature (70 ~ 50 °C) is first of all the high temperature stage of coffee, which refers to coffee with a temperature in the range of 70 °C ~ 50 °C. Usually, the coffee temperature is about 70 °C after the cup is broken (the same after hand brewing), so after breaking the residue, we can formally taste the coffee.

Due to the high temperature of coffee at this stage, this is not the best time to feel the coffee as a whole. Because high temperature reduces the taste buds' perception of taste, making us less sensitive to the taste of coffee, which in turn affects the performance of the taste. Therefore, in the high temperature stage, what we feel is only the flavor and tonality of coffee, as well as its aftertaste. The implication is the aroma of coffee! Because the aroma in the high temperature stage escape speed is the fastest, the most abundant! So we can feel the obvious flavor performance from this stage. And the drinking method is also very fastidious, otherwise your mouth will be burned if you are not careful! We need to atomize the coffee inhalation mouth by sipping, so as to lower the temperature of the coffee and increase its contact area. In order to better and more comprehensively feel the flavor performance of coffee.

When the coffee is swallowed, we need to hold our breath and try to feel the aroma and duration of the coffee left in our mouths.

The middle temperature (50 °C ~ 35 °C) with the decrease of the temperature, the coffee comes to the most suitable medium temperature stage, which refers to the coffee whose temperature is in the range of 50 °C ~ 35 °C. Because the coffee at this time does not have the effect of high temperature on the taste buds, and it is also at a temperature that is sensitive to the sweet and sour taste, we can taste the meticulous taste more directly and better.

The way of tasting is no longer limited to sipping, but because the content of tasting is not only the aroma of coffee, but also need to feel its acidity, taste and aftertaste, so we can not just pay attention to its flavor performance from the beginning of coffee drinking to swallowing. Finally, it is a very busy stage to evaluate the overall balance of coffee by combining flavor, taste, taste and aftertaste.

The low temperature (35 °C ~ 25 °C) is the last stage of the coffee. The low temperature stage of the coffee is in the range of 35 °C to 25 °C. this is the best time to detect whether the coffee is defective. There are two reasons, one is that the aroma of coffee escapes almost for a long time, coffee will not have too prominent flavor performance to cover up its defective taste; the other is that our perception of sweetness will decline at this stage. the performance of other flavors will be improved as a result.

In other words, due to the lack of "bunker", the defects in the coffee will be at a glance at this time. If the coffee contains salty, bitter, mixed taste and other negative performance, then we will be able to feel it easily and clearly from this stage. And that's why a cup test takes an average of 30 to 50 minutes in order to wait for the coffee temperature to come down and conduct the most comprehensive test of the quality of the coffee. Then the above is the temperature range of high, medium and low temperature in coffee tasting and its corresponding tasting content. If you don't bother to drink coffee, you can try this way to feel the performance of a cup of coffee more comprehensively, and some coffee will also show amazing performance at low temperature, such as Alo in Qianjie bean list, which will show obvious performance of mango and oolong tea at low temperature, or the rosy summer of Panama, which will show green tea and honey at low temperature.

But not all coffee is suitable for this, such as some bitter coffee, because the perception of bitterness is weak at medium and high temperature, so the coffee will be more balanced and mellow. When the coffee cools down, although the coffee will not show a negative flavor, but because our taste buds' perception of bitterness is restored and become more sensitive, then the coffee will become more "bitter", which is not a good thing for most friends. Therefore, Qianjie suggests that it is best to watch the "coffee" dishes. For moderate to deep coffee, you can drink it from the high temperature area to the medium temperature area.

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