How long is the taste period for coffee? How long is the best time to finish your coffee? How long can coffee stay in a thermos cup? What is the best degree of hand-brewed coffee?

Taste viewing period refers to the best tasting time after coffee beans are roasted. During this time, because there was not much carbon dioxide obstruction and a large amount of coffee flavor substances were not lost, we were able to rush out the most fragrant coffee and get the most complete flavor experience.

But do you know that in addition to coffee beans, freshly ground and brewed coffee actually has the best taste time? In fact, it's the same as coffee beans. Because the aroma of coffee is volatile, after being washed out, we need to drink it before the aroma evaporates to get the most complete experience. Just that unlike coffee beans, coffee is also affected by temperature. As Qianjie often shares, the temperature of coffee affects our taste buds. At different temperatures, our perceptions of different flavors are different. There are checks and balances between flavors. When the intensity of the flavors changes, the drinking experience will also be quite different.

Not only that, changes in temperature will also have a certain impact on some substances in coffee, causing changes in taste. Therefore, when the coffee comes out, the front street meeting recommends that everyone drink it as soon as possible. But many times we can't finish our coffee quickly, so some friends are curious: "How long is it best to finish the brewed coffee? "

So today, Qianjie will do an experiment to see how long it takes to finish the brewed coffee!

Brewing Experiment In this experiment, two beans with different degrees of roasting will be brewed on the front street, and then tasted at different time periods and at different temperatures to see what the differences are between coffee under different states and how long it is. It's best to finish it in time. Similarly, the beans used in this experiment are still a deep-roasted coffee bean and a lightly roasted coffee bean. They are the Front Street Sumatra PWN Golden Mantonin (left) and the Front Street Yega Shefi Godinin (right) in the Front Street Doudanli. The brewing parameters are as follows:

Amount of powder used: 15g Grinding degree: 75%~80% sieving rate of No. 20 sieve powder and water ratio: 1:15 Brewing water temperature: 92°C (light baking)/88°C (deep baking) Brewing method: Three-stage (30ml +120ml +75ml) Brewing time: 2 minutes

We won't go into too much detail here on the brewing process, let's go directly to tasting and sharing! When it was first washed out, the temperature of the coffee was in the range of 60 to 65°C. The aroma of fruit tintin is very prominent. Just by getting close, you can capture the aroma of flowers and lemon. The taste is very balanced and the taste is smooth. Then the flavors captured include white flower, lemon, apricot, berry, oolong tea; Golden Mantelin also has a very prominent aroma, balanced taste, and a very mellow taste. Then the flavor has the aroma of chocolate, nuts, and caramel, the sweetness of cream, and the finish of some spices.

After 10 minutes, the temperature of the coffee dropped to the range of 50 to 55°C. The experience of both is not much different from the previous one. Both have outstanding aroma and smooth taste. However, the sourness of the fruit tinkling began to increase a little. By the 20th minute after being flushed out, the temperature dropped to the range of 45 to 50°C, and the coffee began to change significantly. When you get closer, the aroma is not as rich as before, and the agglomerated oil can also be seen on the surface, and the taste is relatively not as smooth. Although the flavor is equally prominent, it is not as obvious as before.

At the 30th minute, the temperature of the coffee dropped to the range of 40 - 45°C. The aroma and taste are the same as the former, without much change. What starts to change is the taste of coffee. The sourness of the fruit tintin is beginning to become obvious, and it is difficult to capture the flower fragrance when drinking it. The flavor is more sweet and sour fruits such as lemon, apricot, and berry. Similarly, the bitter taste of the golden mantinin is beginning to become obvious, and the flavor is manifested in dark chocolate, nuts, cream, and caramel. By the 40th minute, the temperature of the coffee dropped to the range of 37 to 40°C. The performance of the two cups of coffee is the same, they have completely lost their aroma, and the taste is slightly inferior and not so smooth. Although the bitterness and sourness of the two cups of coffee have not increased further, there is not much flavor expression. By the 50th minute, the temperature of the two cups of coffee had not changed. But the flavor, taste, aroma, and taste are no longer outstanding. Although it is not difficult to drink, it is not very good. So we can think that 50 minutes will be the limit of the taste period after the coffee is flushed out (under regular storage).

To sum up, we can know that under normal circumstances, it is best to drink the coffee within 50 minutes after it is flushed out, so that we can ensure a high-quality tasting experience throughout the process. Then there may be many friends who have not paid attention to the front street before at this time who are curious, since coffee is not so good after it cools down, can it regain its taste after heating?

The answer is naturally no! Qianjie has shared many related articles and conducted many experiments before, and the final results are without exception. Although the taste of coffee can become more balanced after heating, because its aroma has evaporated, it is reheated. Coffee cannot return to its delicious taste when it was washed out. If you want to extend the "taste appreciation period" of the brewed coffee, Qianjie Association recommends that you use "Just one trick to keep the coffee fragrant for a long time." In this article, Qianjie shared that by "capping" or Putting it in a thermos bottle and other methods can reduce the evaporation rate of the aroma and the decrease in temperature, so that the aroma of the coffee can remain for a longer time, and the taste appreciation period can be extended.

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