The effect of Common sense temperature on the Taste of Fine Coffee
The tongue, the nose, the taste receptors vary in their ability to absorb different temperatures.
Acid things will be mild at high temperatures (such as hot lemon tea). For example, when drinking some single-item coffee that is mainly sour, you will find that the sour taste of hot single-item coffee is not obvious when drinking, but it feels very sour when it gets cold, which is due to the temperature reduction affecting our taste.
Sweet things will decrease in sweetness at low temperatures (such as ice cream), so many experienced chefs will increase the amount of syrup slightly when making summer ice drinks, especially when making iced coffee.
The concentration of aroma is also more obvious at high temperatures (high-end western restaurants will warm the ice cream a little before giving it to guests, and the sweetness and aroma will be more full at this time)
But when the concentration is too high, not everyone can tell.
Too high a concentration, unaccustomed people will bring bitter reactions instead (like first taste ESP)
These different reactions affect the taste perception of the cup from high, medium to low temperature
A good coffee roaster will master the properties of the beans
Baking produces beans that perform well at all temperatures
A good barista brews at different temperatures for different ingredients.
And tasters have to learn to appreciate the flavor changes at different temperatures
don't waste their goodwill.
- Prev
Whether it is pre-soaked or not is really related to whether the coffee can be made.
First of all, let's understand a problem: how to make coffee such as hand-brewed coffee and French pressure Philharmonic pressure coffee. These methods all require a process of soaking, which can also be understood as steaming. The function of steaming is to let the coffee powder fully contact with hot water before extraction, soak and expand. At this time, there is no real extraction of coffee. When we hand flush to start water injection again, pressure
- Next
The basic steps of coffee flower drawing heart and leaf diagram
The basic steps of coffee flower heart diagram: 1. Slowly inject milk into coffee, pay attention to grasp the height, do not destroy the coffee fat on the surface, the injection point of milk determines the flower pattern and basic position, we choose the milk injection point can be a little bit behind the center point of the cup. 2. When the cup of coffee and milk is close to 2/3 of the capacity, a lump has appeared around the injection point
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