What are the flavor characteristics of the world-famous coffee Blue Mountain No. 1 Golden Mantelin? What are the characteristics of deep-roasted bitter coffee?

Before 2000, the mainstream roasting of coffee was mainly deep roasting, so many friends who began to come into contact with coffee at that time should have a first impression of coffee. When it comes to coffee that was not bitter, at that time, there were only two-in-one with milk and sugar or Nestle.

With the popularity of high-quality coffee, everyone is now beginning to admire lightly roasted coffee with rich floral and fruity charm. Such coffee has also attracted many friends who have never touched coffee. For this group of "new generation" coffee friends who have not had much contact with deep-roasted coffee, they are very curious about one thing: "Deep-roasted coffee is so bitter, why would anyone like it? "But in fact, if you ask these friends who like deep-roasted coffee for advice, you will find that the advantages of deep-roasted coffee explained from them are actually more than you think.

The strong aroma of coffee The tempting aroma of coffee originally referred to the aroma of deep, bitter and deep-roasted coffee. This is also the smell of coffee that we can smell in most coffee shops today. These aromas are different from the floral and fruity notes of light baking. They are the tempting roasting aroma transformed by the coffee beans after long-term high temperature roasting and various effects such as Maillard reaction and caramelization reaction. The complex aroma of chocolate, caramel, nuts, cream and other aromas is calm and healing, and the smell can be deeply fascinating.

The aroma of deep-roasted coffees is not the same. They will change depending on their own variety, origin and degree of roasting. For example, Qianjie Indonesia Golden Mantonin in Qianjie Bean List, which in addition to the roasted aroma will also have a spice and smoky flavor; or Qianjie Jamaica Blue Mountain No. 1 Coffee, which in addition to the roasted aroma will also have an indescribable but unique and elegant aroma, which is soft and pleasant; or Qianjie Brazil Queen Manor, which will have a more intense hazelnut flavor...

By analogy, we can learn that just like lightly roasted coffee, the aroma of deep-roasted coffee can also be "black and colorful."

I don't know if my friends have noticed the mellow taste, but even if the amount of powder is the same, the deep-roasted coffee will always be much more mellow than the lightly roasted coffee. This is not an illusion. In contrast, deep-roasted coffee with the same amount of powder does have a more mellow taste.

There are many reasons for this difference. For example, deep roasting will make coffee beans have a higher expansion rate and a looser structure, which will make the substances in the coffee beans easier to extract; and deep roasting will make the beans lose water and reduce their weight, so although it is also 15g of powder, the number of deep-baked beans will be more than that of lightly baked beans. Under the same parameters, the concentration of deep-baked beans will be higher; Not only that, deep roasting will also bring substances to coffee that can increase the mellow taste, and then activate the bitter characteristics of caffeine and trigonelline, which can bring a certain improvement to the mellow taste of coffee.

Because of this, the deep-roasted coffee we brew will always have a mellow taste that is unmatched by lightly roasted coffee. The reason why many friends are addicted to deep-roasted coffee is because deep-roasted coffee has excellent mellow degree and volume, which can greatly satisfy our oral feelings.

The return of high sweetness to sweetness is the unique sweetness of deep-roasted coffee! That's right, even deep-roasted coffee has a unique sweetness, which is sweet amidst bitterness. Qianjie has shared it before. We usually can't taste the full picture of deep-roasted coffee at the first sip, because for the senses, the stimulation of bitter coffee is relatively large (it's the most valuable thing for the first sip of cola. The same reason). So when we take the first sip, our attention is often easy to focus on the more irritating bitterness.

But when we take the first sip of coffee and take the second sip, you will find that coffee becomes much easier to accept. Not only is it not as bitter as the first bite, but we can also taste many subtle flavors, such as the sweetness in coffee. Here we still take the example of Jamaica Blue Mountain Coffee from the former street bean list. Many people can only taste the roasted aroma of chocolate, nuts, etc. when tasting the first bite, but from the second bite, you can feel the sweetness similar to caramel and maltose, which is very pleasant.

In addition, after swallowing coffee, the bitterness dissipates, and we can quickly taste a strong and contrasting sweetness. This is the sweetness that Qianjie just shared some time ago, and this is also one of the important factors why many friends focus on bitter coffee, and it is also a feature that makes lightly roasted coffee difficult to reproduce. The rich aroma, mellow taste, and high sweetness and sweetness are the main reasons why deep-roasted coffee still absorbs a lot of powder. Of course, some friends choose deep-roasted coffee because they don't like sour taste and want the refreshing effect of coffee. But no matter what the reason is, we can know that deep-roasted coffee has its unique charm. It is by no means just the same bitterness. As Qian Jie said, bitterness can also be colorful.

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