Understand coffee correctly-in fact, a good cup of coffee is not bitter.

Coffee is the word for "bitter", in the impression of many people. But only when you personally witness the process of brewing coffee, you can enjoy the mellow fragrance of the siphon pot, enjoy the simplicity of the hand filter, enjoy the wildness of the mocha pot, feel these, you will find that coffee is not only bitter, but also contains the mood when you brew coffee.

Coffee roasters generally judge the roasting degree of coffee by the cracking sound and the temperature of the coffee beans during roasting. Different coffee beans will produce different flavors with different roasting degrees. The roaster will determine the roasting degree according to the characteristics of the coffee beans and try to show the best flavor of the coffee beans. Generally speaking, the lighter coffee beans will be richer in acid, the darker coffee beans will be more prominent, and the sour taste will not be too prominent, because the sour taste in coffee belongs to organic acids, and organic acids are easily volatilized at high temperatures.

Briefly described the impact of some coffee freshness on flavor, we do not have to worry too much about drinking bad commercial beans, now many cafes will roast their own coffee beans, and add their own character to the coffee beans. Maoshu Cafe, located in Hong Kong Square at Sibei Road, is one of the few cafes in Xiamen that roast themselves. The shop mainly uses light roasting routes to preserve the characteristics of coffee and to make coffee show more abundant fruit acids. Friends who like to drink coffee can abandon instant coffee and try to drink some freshly roasted coffee beans. I believe you will be fascinated by coffee.

Maybe just a second error, you will miss the best point of coffee roasting, like a second error, maybe miss a memorable love. Coffee roasting is like love! So subtle, so meticulous about every detail, so attentive. A good cup of coffee not only needs good coffee beans, but also needs a suitable roasting degree, which is like a love that needs to be spent with people who share weal and woe. Coffee roasting and love are actually the same, requiring romance in detail and long-term persistence.

And one of the things I want to make clear here is that a good cup of coffee isn't bitter. A good cup of coffee should have rich fruit acid, delicate sweetness, rich mellow feeling, and long-lasting sweetness, which can only be perfectly displayed in freshly roasted coffee.

Coffee roasting can be easy or difficult, but it depends on your understanding of coffee beans. Once practice makes perfect, baking can be as difficult for you as baking a chicken wing until it's golden on both sides, tender inside and crispy outside.

Most people do not know what the taste of freshly roasted coffee beans brewed coffee will be, because the common commercial beans on the market are placed for one or two months or even longer, and the aroma and fruity flavor of coffee beans have long been oxidized and decomposed in the Mena reaction and hydrolysis reaction, so most people drink coffee is "bitter".

In the process of coffee formation, the growth and processing of coffee berries determine the tone and flavor of coffee, while roasting determines the taste of coffee. Whether coffee is bitter or sour is interpreted by roasters according to the quality of beans. Finally, through the barista's understanding of coffee beans, adjust the variables in the production, and properly present this coffee.

Roasting, so to speak, determines most of the flavor of a coffee, while brewing skills account for only a small part. Roasting must be done with the correct understanding of the characteristics of each green bean, knowing exactly how much flavor will be killed and how much flavor will be best expressed, and then shaping the flavor of the coffee beans.

Coffee flavor is best on the first day after roasting, and after that time, coffee flavor decays as cruelly as a fallen flower. Because after roasting, coffee beans themselves will release carbon dioxide, blocking the attack of oxidation, but as long as the carbon dioxide emissions in coffee beans end, so rich coffee flavor will be lost due to oxidation, so drink used to fresh coffee beans coffee friends, they will no longer drink that kind of long-stored commercial coffee beans.

Source: Today's Headline