Coffee review

How can coffee oil be soaked? introduce coffee flower drawing.

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, There may be some misunderstanding here, because in a single cup, a 15-second coffee and a 30-second coffee look the same, but I guarantee that the colors of the two are absolutely different, if you don't believe it, please take a drop of coffee and drop it on the blank paper, so the lighter the Crema, the lighter the coffee, the less dissolved in the coffee. There is an inference that grease is the one in which the milk foam disappears rapidly.

There may be some misunderstanding here, because in a single cup, a 15-second coffee and a 30-second coffee look the same-but I guarantee that the colors of the two are absolutely different, if you don't believe it, please take a drop of coffee and drop it on the white paper, so the lighter the Crema, the lighter the coffee, the less dissolved in the coffee. There is an inference that oil is a factor in the rapid disappearance of milk bubbles, and the fat content of arabica is twice as high as that of robusta.

In addition, we also master the process of water loss, a good extraction has a significantly different viscosity than a cup of fast extraction, the latter's crema disappears much faster. Similarly, it depends on the amount of substance in your coffee, so there is a link between the color and stability of crema. Tiger spot is a phenomenon that I do not fully understand, I will continue to study.

At present, it is only speculated that Tiger spot is floating on the crema for particles of roasted coffee, maybe we should take some microscope photos!

Note:

[1] Surface tension: TAT surface tension is the force that promotes the contraction of the liquid surface, in this case, it refers to a kind of contraction force of the bubble film.

[2] Surfactants: in fact, our daily soap and washing powder are all surfactants.

[3-1] with regard to the question of polarity, we can understand it as "birds of a feather flock together."

[3-2] in fact, the so-called non-polar parts of fat and protein are also slightly polar, but they are too "different" for water.

Gold extraction: scientific interpretation of Coffee extraction terms

Coffee extraction is very knowledgeable, especially in the production of espresso. Here are some terms that professionals often use when talking about coffee extraction. Let's learn the following:

Blonding: describes the conversion of the liquid from dark brown with tiger stripes to uniform light yellow. This usually occurs in the last 1amp 3 stage, indicating that the extraction operation can be ended. The over-yellowing part of espresso has a light taste and almost no aroma. If it lasts too long, it will dilute the mellowness and is no longer a pleasant taste.

Insufficient extraction: coffee solids are not extracted enough to produce a light, boring aroma. Visually, it is a fast and large-capacity extraction, and the coffee oil is a uniform light yellow.

Channel effect (channeling): water flows rapidly through cracks in coffee cakes, resulting in thin, underextracted espresso. When this happens, a yellowing stripe is often seen in the coffee stream; sometimes the channel effect leaves a pencil lead-sized hole in the coffee cake.

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