Five flavors of Fine Coffee

Coffee is bitter, sour and sweet.

The color, aroma and taste of coffee are caused by some complex chemical changes that take place during the baking process. Therefore, raw beans must go through appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be regarded as the best baked beans. The aroma of coffee changes with the heat, so the baking time should be shortened as much as possible, and the heat should be controlled at the lowest temperature that can produce effective chemical composition of coffee beans, that is, the time and heat of the shortest process, so that coffee beans can produce the most suitable composition ratio.

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, roasting technology of the consuming country, etc. are the conditions that determine the aroma of coffee beans. The results of gas chromatographic analysis showed that the aroma of coffee was composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components. Generally speaking, fat, protein and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth taste. Therefore, the disappearance of fragrance means that the quality is getting worse, and the relationship between aroma and quality is very close.

The basic taste of bitter coffee is the strength of bitterness and the texture of bitterness. Raw beans contain only a very small amount of bitterness, followed by sugar, part of starch, caramelization and carbonization of fiber caused by baking. to produce the most symbolic bitterness of coffee. Caffeine, one of the bitter ingredients, is also an important substance showing the pharmacological characteristics of coffee, and its content varies according to its type, purification and baking degree. if the baking temperature is high, its content will be reduced, so the shallower the roasting is, the stronger the pharmacological effect of caffeine is, and the deeper the roasting is, the weaker it is. Generally speaking, coffee with strong sour taste will have a weak bitter taste, while coffee with bitter taste as the main body is prone to lack of sour taste, so the proportion of sour taste and bitter taste gives room for the development of coffee taste. The bitter taste mainly depends on the baking time, firepower and firepower, but it will also be affected by brewing temperature and brewing time, so the coffee that you want to brew is high-grade and refreshing, in addition to the good quality of raw beans. it is also necessary to have a wealth of knowledge and technology from baking to brewing.

The sour taste must be affected by the quality and variety of raw beans. In terms of the elevation of the variety, the coffee grown in the highland is sour than that in the lowland, and the beans that have just been harvested are sour than those that have been planted for a while. The increase and decrease of acid varies with different kinds of acid. generally, the beans with shallow baking are rich in sour taste, and those with deeper baking degree are lack of sour taste. Just harvested beans, good quality, high moisture content, if the appropriate heat to produce a moderate sour taste, will make the coffee taste better, make people feel more deep.

Strong alcohol and sweetness generally we use strong alcohol to show the round, mellow and strong taste of coffee. The unique sweetness of high-end coffee is related to the bitter taste, so the refreshing taste must have a sweet taste. In the baking process, some carbohydrates such as sucrose and glucose will be caramelized, and the rest will form sweetness. the product of moderate sweetness is easily lost if it is overheated in the process of baking and brewing.