The temperature of a good coffee.

What are the factors that determine a good cup of coffee?

To have a good variety of carefully picked and delicately processed raw beans, to go through a perfect baking process, to bake just right, to maintain a suitable degree of grinding during the fresh period, to use appropriate extraction tools, and to adopt the correct production method.

Stop for a moment, these are platitudes, the question here is: even if all the above factors are guaranteed, can you guarantee that the cup of coffee served to us is good? Can the delicacy of this perfect cup of coffee bring us satisfaction, surprise and emotion?

-- NO! NO!! NO!!!

Why?

This is about the temperature of the coffee.

Imagine this: when you happily pick up a cup of hot American coffee that the barista has just brought, you want to take a nice sip while the aroma is strong-"sealing the throat with a sword" burns and exfoliates a layer of skin all the way from the lip to the tip of the tongue to the throat.

Or: when you look at the soft cappuccino with a white velvet hat, take a sip carefully, but you don't expect it to be as cold as snow-even the coffee below is half-cold and tastes like milk. That heart ah-- really cool wow cool!

There is a more ruthless example: for coffee enthusiasts, it is absolutely essential to enjoy the aroma of a cup of coffee, but when the cup is brought to you after a long journey with the barista who took a slow walk, its aroma has gone with the wind, along with the warm freshness-this cup of coffee has actually lost 30% of its life. Turned into a cup of warm and cool bitter water, do you drink-- or not?

So, good coffee should be kept at the right temperature-neither too hot nor too hot.

So when making American coffee, don't use freshly boiled water and cool it to 90 degrees.

Therefore, when playing milk foam, we should not only pursue the smoothness and smoothness of milk foam, the right temperature is also important (it is generally considered that 65 °is the best).

So coffee should be served in warm cups-especially espresso cups that are absolutely hot enough.

Therefore, the coffee should be delivered to the guests as soon as it is made.

……

Of course, here is also a friendly reminder to all those who like coffee:

If a good cup of coffee is delivered to you, please cherish it. You must feel its aroma and taste it in the first time. Please don't put a latte or mocha to drink slowly. Our beautiful and fragile cream sister will cry. Even the graceful and magnanimous cream sister will be angry and defoaming because she is left out in the cold. In the end, we can only face a cold cup of "fancy" coffee, which is neither sweet nor bitter.

Similarly, iced coffee should also be drunk while it is "hot". Do not dilute the aroma and freshness of the coffee after the ice has melted.

Of course, if you really like to enjoy a cup of coffee slowly, please taste its most beautiful and fresh taste when it comes up. Please be sure to taste it first. It's very important to that cup of coffee. Because of that, it will die without regret.

Source: two bottles of Coffee World blog