Why does Italian hand-brewed coffee taste sweet without sugar? Is the sweetness of coffee affected by variety parameter processing or extraction roasting?

Including Qianjie, many friends have no resistance to "sweetness". Even coffee will pursue sweeter ones. Therefore, when friends buy coffee beans, they often ask for sweeter coffee beans. But this also puzzled many friends. They were even more surprised after trying what friends or baristas called "high-sweet coffee":"How sweet is this? I can't drink it at all!? "Under normal circumstances, when a barista praises a cup of coffee as sweet, then there is no doubt that the cup of coffee must have a lot of sugar added... Just kidding! Why can't we drink the sweetness in the barista's mouth? In fact, it is because the "sweetness" of coffee described by the barista contains two meanings: one is that the sweetness of coffee is relatively high, and the other is that it is relatively sweet. Sweetness refers to the sweetness concentration of coffee, which is the same as the acidity of coffee shared on the street two days ago. The sweetness of coffee is mainly determined by the variety, planting, processing, and roasting degree of coffee.

For example, some varieties themselves have relatively high sugar; or for the same varieties, coffee grown at high altitudes and fertile soil areas will be sweeter than coffee grown at low altitudes because they can accumulate more sugar; Processing and roasting can determine the extent to which sugar substances are retained. For example, sun-cured, anaerobically processed, and moderately roasted coffee beans will usually taste sweeter than other processed coffees. The sweetness refers to the sweet feeling and sweet texture. It is an experience that combines taste and smell. Some coffees have rich layers of sweetness and complex changes, while some coffees have monotonous and dull sweetness, and they feel a little hollow when drinking; the reason for these differences is whether this sweetness has other flavors and whether there is other aroma support or blessing.

For example, we can taste the sweet aroma of strawberries and guava from Qianjie Esseth Haasu in Qianjie bean list; or Qianjie Boundary Estate·Xizhao in the bean list, we can taste the sweetness similar to grapes, apricots, and peaches, like fruit sugar. This is because the coffee itself has an aroma that reminds people of sweet foods such as fruits, so their sweetness will have relatively rich levels, and when combined with the sweetness of the coffee itself, it will also make people subconsciously think that this cup of coffee is more sweet.

In addition to aroma, taste can also have a great impact on the sweet texture of coffee. They can not only make the sweetness of coffee more obvious, but also enrich the layers. It is worth mentioning that the sweetness in coffee is not so easy to capture. Because during the roasting process, a large amount of sugar in the coffee body has actually been decomposed and transformed by heat, and the remaining sugar has made it difficult for us to clearly perceive the sweetness from the coffee. Therefore, many times the sweetness we drink from coffee is It appears and associated through the aroma, or against the backdrop of other flavors. In other words, the sweetness in the barista's mouth refers more to sweetness. The aroma has already been shared on the street, so how does the taste set off? It's easy to understand, through the taste contrast effect! Sour, sweet, bitter and salty are the four flavors we can drink from coffee, and sweetness is the one with the highest threshold for our perception, followed by salty, sour and bitter.

When sweetness and other flavors coexist in a cup of coffee, the first thing we feel is often the other flavor (unless the other flavor is a very, very small proportion). Take bitterness and sweetness for example. We will first feel the bitterness, and then the sweetness will appear in our mouths after swallowing the coffee. It is a sweet feeling. This phenomenon is the "return to sweetness" that Qianjie often shares. Suffering stimulates our taste buds first, so as to amplify the perception of sweetness. When there is sweetness in coffee, after the bitterness subsides, this sweetness will be amplified and perceived by us, that is, the so-called happiness comes after suffering. This phenomenon is most common in medium-to-deep roasted coffees. For example, Qianjie Jamaica Blue Mountain No. 1 and Indonesian PWN Golden Mantenin can all express this aftertaste.

The same is true for other flavors. As long as there are other flavors other than sweetness in the coffee, the sweet texture will become better and the layers will be richer. If it is only sweet, we can imagine drinking a glass of sweet water. Although it tastes sweet, it tastes very monotonous because it has no other flavor or aroma. Again, this is also influenced by all the factors mentioned above, variety, planting environment, production, processing, and extraction. Take varieties as an example. There is a variety in the coffee circle nicknamed "Little Sweet Bean". It is Eugenides and is also known as the origin of Arabica.

This variety contains very few sour substances, so the brewed coffee has a high sweetness and is a relatively unique variety among coffees. But because of this, it tastes a little monotonous, only sweet, and then the flavor is not very rich. Qianjie has shared it in detail before, so I won't introduce it more here. So to sum up, everyone can know that it is very normal to not be able to drink the sweetness of coffee. The sweetness of coffee mentioned in the coffee population actually refers to the sweetness of coffee, which is a feedback that is obtained by combining aroma with taste. It is difficult to capture and recognize without long-term tasting or training.

Therefore, if everyone wants to capture the sweetness in coffee, then Qianjie Association recommends the following practices: drink more and compare. By constantly tasting and comparing various styles of beans, the brain can accumulate more memories of various flavors and aromas. Combined with discussions with professionals, you can quickly find skills to taste sweetness and learn to distinguish the differences between different coffee beans. Coffee beans can be given priority to beans that are relatively sweet and then have excellent sweetness, such as Qianjie Essi Hamausu, Demarcation Manor Hizhao, Jamaica·Blue Mountain No. 1, Indonesia·Golden Mantonin, etc., you can choose what you want according to your preferences ~

Of course, if it were simpler and more crude... You can... Add sugar ~~ It's still a joke ~

- END -

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473