Basic knowledge of Coffee where does the flavor that often appears in coffee come from
2-Ethyl-3,5-dimethylpyrazine 2-Ethyl-3,5-dimethylpyrazine Earthy, toasty 180-181℃ 3-Hydroxy-4,5-dimethyl-2 (5H) furanone 3-Hydroxy-4,5-dimethyl- 2(5H)-furanone (Sotolon) Sweet, caramel, maple, brown sugar 184 ℃ 4-Ethylguaiacol Sweet and warm spice and herbal aroma. 229~235℃ 5-Ethyl-3-hydroxy-4-methyl-2 (5H)-furanone 5-Ethyl-3-hydroxy-4-methyl- 2(5H)-furanone (Abhexon) Unripe green fruit aroma and maple syrup, scotch cream aroma 83-86℃ 2,3-butanedione (diacetyl) 2,3-butanedione (diacetyl) creamy 87~88℃ 4-Vinyl-phenol 4-Vinylguaiacol Strong spices, cloves and fermented aromas, fried peanut flavor 224℃ 2,3-pentanedione 2,3-Pentanedione Chocolate creamy 110-112 °C Vanillin Vanilla flavor 170° C 4-hydroxy-2,5-dimethyl-3 (2H)-furanone 4-Hydroxy-2, 5-dimethyl- 3(2H)-furanone (Furaneol) Sweet, toasted, breaded, cooked and fruity and caramel aromas 188 °C Damascenone Roses and plums, Pomelo, Raspberry 60°C bran (base) thiol 2-Furfurylthiol Roasted (meat, Tobacco) taste 155°C 3-Methyl-2-buten-1-thiol 3-Methyl-2-buten-1-thiol amine taste (similar to fish taste) 127°C 2-Isobutyl-3-methoxypyrazine earthy taste 176°C o-methoxyphenol Guaiacol spicy taste 205 °C
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Basic knowledge of boutique coffee how to make a cup of Espresso
First, enough fine and uniform coffee powder esp extraction has a higher pressure, so it is necessary to use enough fine powder. Try to be as uniform as possible under the premise of fineness, so that the pressure on the coffee pressed powder is uniformly extracted.
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Coffee Basic Common Sense Boutique Coffee Brewing Method
The quality of ground coffee has a significant impact on the subsequent cooking process. Matching the grinding process with the cooking method is also crucial to extracting the best flavor from the beans. Cooking methods that allow coffee grounds to be in contact with hot water for a long time require coarser particles. If the grounds are too fine relative to the cooking method, the coffee will have a bitter, hard, overcooked taste
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