How to use hand-brewed coffee paragon small golden balls? How does cold coffee lock in the aroma of coffee?

"If we quench the freshly extracted coffee liquor, you will be able to drink more coffee flavor from the coffee..."

The above is a very popular behavior in the past two years, and Qianjie has also shared it many times. It is the rapid cooling and incense lock method shared by Sasa Sestic (let's call it that first). As mentioned above, by chilling the coffee quickly, we will be able to lock in more flavor in the coffee. However, because there are few coffee shops on the market that produce this, many friends have many questions about this practice. For example, a common one is: Can this really lock in the flavor of coffee? Is the difference obvious? Why do the contestants only rush for the first half of the cold coffee instead of all?

So today, Qianjie will come to chat with everyone about various issues about cold coffee ~

Does cold coffee really work? First of all, theoretically speaking, chilled coffee can indeed retain more of the flavor of coffee. We all know that the main component of coffee flavor is the aroma in coffee. Only by feeling the aroma in coffee through the smell and then combining it with the taste can we associate the concrete flavor. Most of these evocative aroma substances are volatile. From the moment the coffee beans are finished roasting, even if you do nothing, these aromas will continue to evaporate. Especially when grinding coffee beans and brewing coffee powder, the speed at which the aroma evaporates will be greatly accelerated.

The speed at which the aroma evaporates will be affected by the state of the coffee beans, the environment and temperature. The larger the surface area of the coffee bean, the more oxygen it is exposed to, and the higher the temperature, the faster the aroma evaporates. So this is why during the process of grinding coffee beans and brewing coffee, we can feel a stronger aroma than before the coffee beans are ground. The rapid cooling method is a "fragrant lock" effect based on this principle! By reducing the temperature of the extracted coffee liquor, the frequency of molecular movement is reduced, and the evaporation rate of the aroma is slowed down, so that more aroma is retained in the coffee. Then naturally, it can be said that more coffee flavor is retained.

However, retaining more aroma does not mean that we can feel more aroma! The following are two sets of comparisons made by Qianjie, which you can refer to. The first group compared hand-brewed coffee. Qianjie used Qianjie Essey Huakui from the bean list to brew a pot of regular hot hand-brewed and a pot of hand-brewed hand-brewed with two Paragon golden balls to lock the fragrance. The parameters are the same, the powder amount is 15g, the powder and water ratio is 1:15, the grinding degree is 75%~80% of the sieve rate of No. 20, the water temperature is 92°C, and the brewing time is 2 minutes and 15 seconds.

After completing the brewing, Qianjie disrupted the order and asked colleagues to conduct a blind test. The result is that apart from the effect of temperature, everyone feels that there is not much difference in the intensity of aroma. You can taste the rich aroma of citrus, berries and oolong tea. The second group compared espresso. Qianjie used the Qianjie Italian Spice and strawberry sugar Espresso from the bean list to make espresso. Similarly, one serving is regular espresso, and the other is espresso that is "locked" with a Paragon Golden Globe. The extraction parameters are the same, they are all 20g powder, 30 seconds, and 40ml coffee liquor.

The difference in this group will be significantly greater than that in the hand-brewed coffee group, because the liquid amount of espresso is less and the impact of the golden ball is more significant, so there will be a big difference in temperature. But Qianjie felt more of the impact of temperature. Coffee that had been cooled would have higher acidity, and regular concentrated would taste more balanced, but then there was not much difference in aroma. They are all strawberries, berries, and chocolate.

Qianjie believes that this situation is caused by two reasons. The first is that the difference in temperature changes the evaporation rate of the aroma when we drink coffee; the second is that the aroma retained by rapid cooling is not as much as we imagined. Although SaSa himself shared that when we use Golden Globe Chilled Coffee to lock the aroma, the aroma we finally get will be 40% more than the original. But if the aroma of the coffee we rush out is not so much, then naturally, the aroma retained will not be so much that it will make a clear difference. So this is why although the method of chilling coffee can "lock the aroma", we may not be able to make a clear difference from it.

Why do most people only lock the coffee liquor extracted from the first half of the cold? This is a question asked by a friend yesterday. The reason is very simple. There are two reasons. The first is that the flavor substances of coffee are mainly concentrated in the front and middle sections of the extraction and dissolved out! Qian Jie often shares in his article that soluble substances in coffee have different dissolution rates due to different molecular sizes. Because most soluble substances have small molecules, they dissolve faster, so they will be concentrated and dissolved in large quantities in the shallow middle section of the extraction. In other words, the shallow middle section is the main dissolution stage of coffee-flavor substances. As long as we quench the coffee liquid dissolved in this part, a large amount of coffee aroma can be retained.

The second reason is that we want coffee to have a suitable temperature, which cannot be said like this, depending on what kind of coffee we want. Because as Qianjie mentioned earlier, the temperature of coffee will affect the taste, and there is also our ability to capture the aroma. The aroma has been shared on the front street, so I won't repeat it here. When the coffee temperature is too low, the taste of the coffee we drink will be amplified, especially the acid and bitterness in the coffee. If you don't want the sourness/bitterness of the coffee to be too prominent when you enter the mouth and want the coffee to taste soft, it is also important to properly control the temperature of the coffee.

So, the above is Qianjie's sharing of cold coffee. If you have any other opinions, you can also share them in the comment area and communicate together. Finally, this month's food rations and bean activities on Qianjie Taobao and Tmall will start tonight. Interested friends can visit the service number of "Qianjie Coffee Little Coffee God" to learn about the specific coffee beans of the event. This time, don't say that Qianjie has no reminders. Oh ~

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