Why does it smell like caffeine-- fine beans

Caffeine taste

However, if not professional or careful, no matter how good the coffee beans will be destroyed in the hands of baristas, resulting in a sense of astringency, for the following reasons:

First, the water temperature is too low, the extraction water temperature of Xiumen coffee is generally about 90 degrees, of course, there is no absolute standard for extraction water temperature, and it varies according to the practice and coffee beans, but interested friends might as well do an experiment and try the extraction with a water temperature below 80 degrees. The astringency will be obvious. Of course, if you are worried about the astringency of your coffee, re-measure the water temperature or raise the extraction temperature and try again!

Second, the extraction time is too long. Astringent feelings can be caused by excessive extraction along with other miscellaneous smells. In fact, these two reasons will have a similar phenomenon when making tea.

Third, the degree of grinding is too fine. Too fine grinding greatly increases the chances of miscellaneous taste and astringency. We all have a deep understanding of this in the course on grinding degree regulation in class.

The above is the main cause of astringency. So, how to avoid the production of astringency? In addition, the silver skin on raw coffee beans is also the cause of astringency, too much silver skin attached to raw beans, especially when it can not be removed in baking, it is easy to cause the astringency of coffee.

Even if the variety, picking and processing of the front raw bean are very in place, it is easy to produce astringency if it is not operated properly in the baking process. What for?

On the one hand, if the firepower is too large, it is easy to produce astringency and the taste of raw beans when baking is uneven.

On the other hand, poor smoke exhaust or too small opening of the air valve in the baking process will also make the coffee taste muddy and easy to form a sense of astringency in the cup.

Of course, very shallow roasting can also cause an obvious sense of astringency, and occasionally I hear that some roasters "bake beans shallowly or even before the end of an explosion in order to show the acidity of coffee." this operation is especially aimed at beans with high hardness, such as Kenya. If the beans are produced before the explosion, the astringency is almost inevitable.