The effect of Fine Coffee temperature on Coffee Taste

People's tongues, noses and receptors for each taste also have different receptive abilities at different temperatures.

Sour things will be calm at high temperature (such as Hot Lemon Tea). For example, when drinking some single coffee which is mainly sour, you will find that the sour taste of hot coffee is not obvious, but it feels very sour when it gets colder. It is because the temperature drop affects our sense of taste.

Sweet things will be less sweet at low temperatures (such as ice cream), so many experienced chefs will slightly increase the amount of syrup when making summer ice drinks, especially when making iced coffee.

The concentration of the aroma is also obvious in the high temperature (high-end western restaurants will warm the ice cream a little and then give it to the guests. At this time, the sweetness and aroma will be more full.)

But when the concentration is too high, not everyone can tell.

If the concentration is too high, people who are not used to it will bring a bitter reaction (just like the first taste of ESP)

These different reactions affect the flavor changes of the contents in the cup from high temperature, medium temperature to low temperature.

A good coffee roaster will master the characteristics of beans.

Bake beans that perform well under all temperature changes

Excellent baristas know how to brew at different temperatures for different materials.

On the other hand, the tasters have to learn to taste the flavor changes at different temperatures.

Don't waste their thoughts.