Coffee common sense black coffee without any embellishment

Black coffee is unembellished coffee, black coffee brings the original feeling of tasting coffee. Black coffee combines the characteristics of sweet, sour and bitter coffee. It is primitive and rough, profound and intriguing.

Black coffee emphasizes the aroma of coffee itself. Aroma is not only the life of coffee quality, but also the best expression of coffee production process and roasting technology. The climate of the place of production, variety, refined treatment, harvest, storage, and the appropriateness of baking technology in the consuming country are all conditions that determine the aroma of coffee beans. Bitter is the basic taste of black coffee, there is a difference between strength and texture, raw beans contain only a tiny amount of bitter ingredients, followed by baked sugar, part of starch, fiber caramelization and carbonization, to produce the most symbolic bitterness of coffee. Black coffee also has a sour taste, and proper heat to produce a moderate sour taste will make the coffee taste better and make people feel more deep. The sweetness of black coffee is closely related to the bitter taste, so the refreshing black coffee must have a sweet taste.

There are three ways to make black coffee, so there are three different types of coffee pots: traditional follicle type, siphon type and electric type.

The traditional follicle style is the most primitive and the simplest tool. The coffee pot consists of a funnel, a piece of filter paper and a container below, but it requires high manual craftsmanship and, if properly handled, can make delicious coffee with a mellow taste. The price of this kind of pot is so cheap that you can buy it for more than ten yuan. The follicular coffee pot is suitable for coffee tasters with stable handle and keen taste. When buying follicular coffee utensils, pay attention to whether it is three holes or one hole, which is very important. The dripping speed of three holes is faster, the extraction time is short, the coffee is lighter, and the opposite is true for one hole. Although the traditional follicle style is the simplest, it is the coffee pot that can best brew the original flavor of coffee. In the production process, it is necessary to accurately grasp the water temperature, water flow size and trajectory. A uniform flow and a round track can make the coffee taste natural, so the choice of the kettle and the control of pouring water with both hands are very important. When the water comes into contact with the coffee, it should be kept round as far as possible, from the outside to the inside, from the inside to the outside, so that the coffee is in full contact with the current. At the same time, the water temperature of 92 degrees Celsius can make the coffee fragrant, mellow, sweet, sour, bitter uniform and strong, too high water temperature will scald the coffee, making the taste sour and astringent; if it is too low, it is difficult to brew the aroma of the coffee.

Siphon type uses the siphon principle, under the combustion of alcohol, when the water temperature in the lower container reaches 92 degrees Celsius, the water is sucked into the upper container with coffee powder, and after soaking and stirring, the coffee is returned. Due to the addition of a mixing process, this method of black coffee has a strong flavor, but because it does not need to rely on manual technology, the practice is relatively simple. The market price of this kind of coffee pot is mostly one or two hundred yuan.

The price of an electric coffee maker is comparable to that of a siphon coffee maker, which boils the water and soaks it through electricity. It is the easiest way to make black coffee, but it tastes a little worse because it is made from boiling water. In contrast, electric coffee pots are more suitable for young people who are petty bourgeoisie and afraid of trouble. The prices of common electric coffee makers range from one hundred yuan to three or five hundred yuan.

Tasting a cup of coffee should be from the moment you make it.

Coffee produces different aromas at different brewing stages. At the beginning of brewing, the aroma of coffee is like raw coffee beans, the taste is very astringent, and then the aroma will gradually turn to mellow. After the coffee is brewed, you should smell its fragrance before tasting it, and then look at its color. Only clear coffee can bring a refreshing and round taste to the mouth. Then sip the coffee in small sips. If you are not in a hurry to drink the coffee, you should temporarily mix it with saliva and air. At the same time, feel the coffee in different parts of the mouth, and then gently let the coffee into your stomach. Only by combining the taste and appreciation of smell, vision and taste, can we really understand the essence of a cup of black coffee. Only in this way can we enjoy the balanced taste of black coffee, which is fragrant, sweet, sour and bitter.

Fragrance

Black coffee emphasizes the aroma of coffee itself. Aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage and roasting technology of the consuming country, which all determine the aroma of coffee beans.

Bitter taste

The bitterness of black coffee is the basic taste of black coffee, there is a difference between strength and texture, raw beans contain only a tiny amount of bitter ingredients, followed by baked sugar, part of starch, fiber caramelization and carbonization, to produce the most symbolic bitterness of coffee.

Sour taste

Black coffee also has a sour taste, and proper heat to produce a moderate sour taste will make the coffee taste better and make people feel more deep.

sugariness

The sweetness of black coffee is closely related to the bitter taste, so the refreshing black coffee must have a sweet taste.

Coffee beans are the raw materials of black coffee, there are hundreds of kinds, and the price varies according to the variety, origin and grade. At present, we are more familiar with Blue Mountain, Mantenin, Brazil, charcoal roast and other kinds, most of which are roasted cooked beans. Due to different producing areas, the characteristics of coffee beans are also different, some of the color is dark, the degree of baking is higher, the taste is thicker; some are lighter in color and slightly lighter in taste. The expert candidate for coffee is to grab a handful of coffee beans to see whether the color of each bean is the same and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. In addition, if the baked beans out of oil, it has gone bad, not only reduced aroma, but also astringent and sour taste.