Individual coffee in the coffee training class

Coffee won't all melt when thrown into the water. The maximum extraction rate of roasted coffee beans is 30% (substances that can be dissolved in water divided by the total weight of coffee).

1. Whether it's French pressure, Philharmonic pressure, all kinds of pressure, or espresso. The range of the best extraction rate is 18% Mui 21%. Insufficient extraction (less than 18%) means that the flavor of coffee is not fully dissolved in water, and excessive extraction (more than 21%) means that the miscellaneous flavor of coffee is integrated into the water. Baristas use this as the framework to make the perfect cup of coffee.

two。 Instant coffee can be completely dissolved in water. It shows that instant coffee has been extracted and reduced to powder in some chemical way.

Coffee is actually part of the fruit. Since it is necessary to bake coffee, in a sense (not absolutely), coffee has changed from fruit to dried fruit.

1. At Brista Coffee training School, we drank the plum flavor of the coffee, the citrus flavor was actually its predecessor, combined with the flavor of the fruit in the local environment, and the almond flavor, walnut flavor was partially carbonized after baking. When drinking cocoa (a bitter taste), syrup (a combination of bitterness and sweetness) is a deeply baked, carbonized taste.

two。 In view of one point, the coffee training teacher told us why coffee is popular for roasting. Like steak, the outside is charred and tender inside, there is cocoa and dried fruit flavor brought by carbonization on the outside, and the inside still retains the sweet and sour fruit. The taste is richer in this way.

3. Many people tirelessly pursue a certain flavor of the theory of taste. But it ignores the rules of flavor wheel arrangement. From bottom to top, it is actually a gradual distribution of the degree of carbonization. At the bottom, the smell of smoke is scorched, and at the top is the fragrance of flowers.

4. The most important thing is that coffee is not only bitter, at least good coffee is not the case. You will understand this deeply after taking a coffee class in Chongqing, because we will drink coffee from different regions and countries on the way to class. Different grades of coffee is a good teaching method for distinguishing coffee and exercising taste.