Does the Body in boutique hand-brewed coffee tasting mean mellow? How to flush out the oil from hand-brewed coffee to improve the mellow?

Many friends who drink coffee often come into contact with the word "Body", because whether it is in daily conversations with friends while drinking coffee or in articles on the front street, Body's figure can be said to be everywhere.

Although they say they will come into contact frequently, everyone seems to understand the role of this word in coffee. Body translates to "body" and "subject". Simply looking at the literal meaning of this word, it is almost impossible to describe coffee, but it is still difficult to say how to express it. So today Qianjie came to share with you what the word "Body" in coffee means ~

What exactly does "Body" in coffee mean? The "Body" in coffee actually refers to the "volume" or "texture" of coffee. In addition to taste and aroma, the volume of coffee is also an important object of feeling in the process of tasting coffee. So what is the volume of coffee? It is a manifestation of the physical weight and tactile consistency of coffee. Just as when we shake water, milk, and yogurt in a cup, we can obviously feel the completely different texture when shaken. The amount and feeling of shaking water are the thinnest among the three, the yogurt is the thickest, and the milk is in the middle. And this expression will also be felt by our touch.

The wall and tongue in our mouth will feel the Body of coffee by "touching" the coffee liquid. In other words, the Body/volume of coffee is actually talking about the taste of coffee. Generally speaking, the coffee Body we want to feel is full, mellow, and smooth. These adjectives mean that the coffee has a certain amount to drink, then is smooth, and easy to eat; on the contrary, what we don't want to feel is dry, thin, and rough.

Interestingly, when communicating the Body of coffee, in order to allow the other party to better and more accurately understand the Body of coffee we feel, people usually use analogy to further refine the Body's feelings. For example: the Body of this cup of coffee is as smooth as cream, as thick as honey, as thin as water, or as full as juice... These are descriptions that can often be seen in articles on the front street. When we drink a cup of coffee and the Body is not bad, it usually means that the cup of coffee will contain a certain amount of oil and fiber. These substances can bring positive blessings to the Body of coffee. The more these substances are contained in coffee, the more mellow and fuller the Body we feel will be.

Even if the content of these substances is small, we can still get good Body feedback. For example, the "lightness" commonly used in the front street describes the taste of coffee that is not so thick, but very full. In other words, the presence of these substances is a "plus" to coffee. In addition to oils and cellulose, there are other substances that can affect the Body of coffee. For example, quinic acid, when we extract too much of this stuff, it can easily make the coffee feel astringent; there are also freshly roasted coffee beans, because the "pyrotechnic gas" they adhere to our bodies has not dissipated, so it is easy for us to rush them out and add them to the coffee, causing the coffee to have a choking feeling...

Of course, the concentration of coffee will also affect the Body of coffee. The two are related, but not exactly equal. The concentration mainly affects the thickness of the coffee. When the concentration is too low, the coffee will taste as thin as water; when the concentration is high, the taste of the coffee will be fuller.

So, what factors affect the Body of coffee? The first is the extraction method! Qianjie mentioned earlier that the more oil there is in coffee, the better the Body of the coffee will be. One of the factors that can determine how much or less fat a cup of coffee is the extraction method. Therefore, the coffee made with extraction methods that allow a large amount of fat to be added to the coffee is usually more fragrant, such as espresso, siphon pots, mocha pots, etc.

These extraction methods are without exception. The coffee made will taste more fragrant and the Body will be more mellow and full than the coffee made by other methods. The reason is that their filter materials do not have such high filtration strength and can allow coffee grease to fall directly into the cup. On the other hand, hand-brewed coffee, because the filter paper used has a very strong filtering ability, the oil will be isolated together with the coffee grounds. Therefore, the coffee that is brewed will generally not be as fragrant and full as it is made in the former methods, but the advantage is that it will be cleaner.

If you want hand-brewed coffee to have enough oil and excellent Body, then it would be a good choice to replace the filter material, such as replacing it with non-woven fabrics or flannel. The specific methods were previously introduced in "Portal" This article has been introduced in detail, and interested friends can move forward and learn about it.

Coffee beans Of course, even if the extraction method is the same, the Body of coffee made from different coffee beans will be different. There are both varieties and baking. If you want to drink a cup of hand-brewed coffee with excellent Body performance and a mellow taste, you can give priority to coffees such as Front Street Jamaica Blue Mountains and Front Street Golden Mantelin in Front Street Bean List.

These coffee beans themselves will have a good mellow degree, and then with a deeper roasting, the brewed coffee Body will be very good. Especially Front Street, Jamaica Blue Mountains! When brewed with a flannel filter cup on the front street, the Body is smooth and mellow, with a strong aroma and balanced taste. You can clearly taste the flavors of chocolate, caramel, and cream, as well as a touch of unique fragrance ~

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