The taste of fresh cooking in the instant era of VIA non-brewing coffee

The first sip of VIA coffee-free coffee entrance, it is easy to create an illusion, as if you are in a fragrant cafe. What you are holding in your hand is not the coffee you just brewed, but the freshly brewed coffee extracted from the distiller or siphon pot.

"when you are in trouble, when you are in trouble of one kind or another-go to the cafe!" The Austrian poet Peter Peter Altenberg who said this lived more than a hundred years ago. He is not the only one who loves coffee. It is said that Beethoven, the master of music, will produce 60 coffee beans when he gets up every morning. First grind by hand, and then make a cup of steaming coffee.

Today, people seldom have the leisure to count coffee beans one by one, and even save the time of grinding coffee beans. Instant coffee and canned coffee are definitely two great inventions of the last century. These two items meet people's urgent need for caffeine in their busy lives. However, in terms of satisfying the appetite for food and stomach, the two have never been satisfactory. Without any training, the ordinary tongue can immediately tell instant coffee from freshly brewed coffee. Freshly brewed coffee tastes more full-bodied and mellow, while instant coffee not only has a significant gap between these two aspects, but also tends to produce a stronger sour taste. It seems that the investment of time and energy can not be omitted in order to have a good cup of coffee.

In the Coffee Book, Japanese coffee guru Taguchi asks a seemingly nonsensical question: "what do buckwheat fans and coffee fans have in common?" The answer he gave made one have to nod and say yes. "my friend who is a fan of buckwheat noodles made his own noodles at first, but later he could no longer satisfy him by buying ready-made buckwheat flour and cooking noodles, so he began to challenge grinding buckwheat. Specially spent hundreds of thousands (yen) to buy a stone mill to start home-made flour. After grinding buckwheat, hand-beating noodles, cooking noodles of the 'soba noodles three steps', will be able to make the best soba noodles guests. "

To get a cup of coffee, the process can be summarized into three steps: baking, grinding and extraction. The taste life of coffee beans changes dramatically with these three steps. Unroasted raw coffee beans can be kept for one to two years and the original flavor remains the same. The taste life of roasted coffee beans ranges from 3 weeks to 45 days. Coffee beans ground into powder must be extracted and drunk within 10 minutes.

I am afraid that many people who are used to drinking instant coffee on weekdays will be surprised by the harshness of the above deadline. In the words of the connoisseur, the freshness of coffee beans has been gradually lost since it was roasted, especially in grinding. Because after grinding, the surface area of coffee beans will increase, and the oxidation rate will increase. It is not difficult to understand why some people think that proper grinding is far more important than the origin of coffee.

Just as hand grinding soba noodles can bring out the aroma of buckwheat more perfectly, grinding also has an important influence on the quality of coffee. Even the entry-level coffee tasting manual will advise coffee lovers who pursue quality to buy their own bean grinder.

However, a high-quality bean grinder is not cheap. What's more, not everyone has the time to grind on their own. Only under the condition of drinking instant coffee, can you drink coffee with fresh brewing quality? In order to meet this wish, Starbucks spent a full 20 years of research and development.

"the most important thing is quality and taste." According to Wang Jinlong, chairman of Starbucks China, the secret of delicacy lies in the unique processing process. Coffee beans that can meet the processing requirements account for only 3% of the global coffee bean production. The coffee beans currently used by VIA are Arabica coffee beans from Colombia, which have traveled across the ocean to Switzerland for processing. After baking, it is an important grinding process. Through a special patented fine grinding process, coffee beans are turned into extremely fine powders and finally sub-packaged into small sealed packages around the world.

The fineness of the coffee powder ensures that this coffee can be dissolved in both hot and cold water. However, for experienced coffee lovers, they will still choose 85 °C hot water to maximize the mellow aroma of the coffee. The most attractive moment when the coffee smells is about when the temperature drops to 60 °C. But you can't drink it rashly at this time. You might as well let your nose enjoy the aroma of the coffee, and then wait a while, and then you can put the coffee into your mouth. The first bite can give people the illusion of being in a cafe. And the second taste, people have to sigh the convenience that technology brings to life. There is no need to grind by hand or take time to cook, so a cup of coffee with rich taste is readily available.

In 2010, VIA unbrewed coffee went on sale in North America, the UK and Japan. Perhaps because of the pace of life, this kind of unbrewed coffee is particularly popular in Japan. Will it receive the same treatment when it comes to China this spring?