The source of the flavor of iced coffee and hot coffee

Liang Chaoxiong

HARIO 01 ceramic trickling filter kit for making Vietnamese iced coffee

Usually when we talk about the suitable temperature for coffee, most of it should be around 75 ℃. McDonald's infamous cup of coffee, 88 ℃, was claimed by the old lady for $3 million. According to some information from the trial, it is said that the guidelines in the McDonald's internal product quality manual were to brew coffee with 96 ℃ of water to ensure that the coffee reached consumers at 82 ℃-88 ℃. This temperature setting is said to be based on the advice of coffee experts to give full play to the charming aroma of coffee and to ensure the best taste and mellow taste when consumers drink it. So, how to control the temperature of a cup of coffee? can 0 ℃ and 85 ℃ coffee bring both ice and fire experience? Let's do an experiment!

A blind experiment on coffee

Prior to this, a coffee brand launched "coffee adapted to all water temperatures" products. So coffee fans no longer need to stick to what experts call "temperature standards" and can drink as much as they like around the clock? In the eyes of coffee fans, everything is inconclusive. The best temperature of coffee is also related to coffee beans, water and time. Well, as coffee fans who want to experience the subtle tastes of coffee, let's do an experiment.

On the night after the rain on May 1, the reporter, together with Liang Chaoxiong, supervisor of Guangzhou Coffee Industry Association, conducted a "coffee experiment" on four different water bodies and different methods.

Coffee beans choose Nepal Snow Mountain Coffee beans. Because of the large temperature difference between day and night in the growing environment and the snow-capped weather in the snow-capped mountains for many years, this kind of coffee bean has thick lignin and pure taste, which can highlight the effect of different water temperature on coffee. The four kinds of water with different temperatures are 85 ℃ pure water, 85 ℃ Alpine mineral water, frozen soda water and frozen domestic mineral water.

The first cup is 85 ℃ pure water that embodies the original flavor of coffee beans. The taste of the coffee is light and smooth, the style is average and there is not much aftertaste.

The second cup is also 85 ℃ high temperature, but because the mineral water contains more minerals, the water quality is hard, the reaction with coffee is fierce, the entrance is surging, the structure of coffee is obvious, the taste is strong masculine, and the aftertaste is also very rich.

In the third cup, pour the frozen soda directly into the Italian Espresso coffee. Soda water bubbles and coffee bean oil quickly combine to foaming, quite an impact on the visual effect. However, the entrance felt that the soda was very strong and slightly bitter, and the aroma of Espresso itself was masked. When the foam dissipated, Espresso's coffee factor began to wake up, giving off a sweet taste, and even some sweetness in the upper jaw.

In the fourth cup, the reporter grinded the same coffee beans and added domestic frozen mineral water with twice as much hot water as usual. The game of "low temperature extraction" is not immediately available on the spot. The coffee should be frozen in the refrigerator for 8 hours so that it can be fully infiltrated and extracted in the ice mineral water. However, the reporter tried 8 hours later, the taste is insipid, but also not much aftertaste, although smooth but the coffee has no character, has become very soft to remove the characteristics of the appearance without edges and corners.

Facts have proved that different temperatures and different bodies of water can bring out the different characteristics of the same kind of coffee. So what kind of coffee will you choose with your favorite cup of coffee?

High temperature surging, low temperature convergence

"Coffee is a way of balance. For example, for deep baking, the temperature can be slightly lower, while for light baking, the temperature should be higher in order to release the flavor of the coffee. " Liang Chaoxiong said, "the general boutique beans, that is, manor beans, usually have to be brewed in water below 90 ℃, otherwise the water temperature is too hot, and all the miscellaneous flavors in the coffee are released, and the flavor is too mixed to be good." Liang Chaoxiong's coffee classics have always been biased.

The Japanese can spend eight hours waiting for a cup of iced coffee because they are playing with ice droplets of coffee, which is slowly extracted as a whole with ice water, strictly controlled to 2 drops every 3 seconds. 8 hours of ice drop process, but also to experience an attitude towards life. Vietnamese iced coffee, which is also used as iced coffee, is a different flavor. Probably all the people who have been to Vietnam will not forget the Vietnamese iced coffee with unique street flavor. In fact, Robbas Tadou in Vietnam ranks second in production in the world, but it is not high-end and cheap. On the other hand, the Vietnamese invented this kind of ice drop coffee, which makes good use of the effect of ice convergence to lock up the not-so-good impurities in the coffee, making the taste smooth, and the coffee beans with low price can also make a pleasant and refreshing effect.

To sum up, we can say this: if you want to play at different temperatures of coffee and want to stimulate the effect of coffee more vigorously, of course, too hot water will cause miscellaneous odors to precipitate; if the coffee beans themselves are not good, then you can consider shrinking with ice to prevent the smell of impurities from emitting. The high temperature is surging and the low temperature converges, which is the temperature model of coffee.

So, what's the temperature of your cup of coffee with excellent flavor now?

Lin Qingqing

(source: Jinyangwang-Yangcheng Evening News)