Coffee class notes, Mr. Lim Dong-Won, coffee hands.

Why, the same raw bean, under the skillful hands of different bakers, will have a variety of flavor appearance?

Even under the same bean baker, under the same bean baker.

Different baking strategies for shallow, medium and deep baking

Coffee will also make different changes!

When introducing the relationship between the roasting degree of coffee and the change of flavor, teacher Dongyuan directly explained with a diagram:

Coordinate diagram of baking degree and various flavors

Horizontal axis X is the time when coffee is roasted.

The higher the X, the longer the baking time and the deeper the baking degree.

The vertical axis Y represents the presentation of flavor.

The larger the Y, the more obvious the flavor.

From the relationship between baking degree and various flavors, five variables can be roughly summarized.

Sour, original aroma, bitterness, deep baked aroma, consistency

It means that when coffee beans are heated and begin to undergo physical and chemical changes,

Broke the bond of the compound in the original raw bean.

With different heating degree and time

Generate a lot of new compounds = stimulate a variety of flavors

Below, first briefly introduce the different flavors presented by different baking time.

1. Sour taste (red line in the diagram)

Sour taste is one of the first flavors released when raw beans are roasted when they are heated.

In shallow baked beans, it is most obvious.

Daisy adds:

The sour taste here refers to the acidity like the sour fruit.

Because coffee is a kind of berry.

Fresh and high-quality coffee should be as sour and sweet as fruit.

Not an irritating or uncomfortable sour taste.

two。 The original aroma (the green line in the diagram)

The original aroma of raw coffee beans is most obvious between the end of an explosion and the end of an explosion.

This is also the reason why the standard cup baking degree is set in this range.

So that cup testers can feel more of the original aroma from the coffee itself, rather than the flavor from baking.

3. Bitterness (blue line in the diagram)

The bitterness from the roasting process of coffee when heated

These include the bitterness of burning after excessive caramel, or the bitterness of other substances released by heat for a long time.

4. Deep-baked aroma (purple line in the diagram)

Deep roasting aroma is a coffee flavor which is easy to be neglected in the roasting process.

It comes from the stage of caramelization flavor formation after the end of the first explosion and the initial stage of the second explosion.

5. Consistency (yellow line in the diagram)

With the roasting process of raw coffee beans

In the early stage of the second explosion, the cells in the raw coffee beans were expanded by heat, releasing the most components and the highest consistency.

PS1.

This hand-made lesson notes share articles, a series of articles quote GABEE. Mr. Lim Dong-Won 's handouts,

Oral materials GABEE. Official information, as well as notes and materials collated by Duoer.

Please indicate the source before reference or citation. Thank you!

PS2.

Note is incomplete, wrong, unclear, please do not hesitate to correct!

If you have any place for discussion, you are welcome to leave a message.

Author: Wu Xiaoling Eleanor Wu

Like coffee, like photography, like travel, like writing, like laughing, like to meet new people.

He has traveled to 17 countries and 72 cities, striving to become a cafe traveler.

Because I like coffee too much, I resolutely quit my high-tech job and flew to New York to pursue the dream of hot-blooded coffee.

Pushed open the door to the smell of coffee nearly a hundred times and visited 50 different cafes!

After returning to Taiwan, he continued to plow deeply in the coffee industry in silence.

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