What is the relationship between coffee sour, sweet, salty and bitter and roasting-an introduction to the blending of Italian coffee
What is the relationship between coffee sour, sweet, salty and bitter and roasting-an introduction to the blending of Italian coffee
① moderate baking bitterness (chlorogenic acid lactone)
② deeply baked bitterness (vinyl catechol oligomer).
① is the so-called "authentic bitter coffee."
② is the bitterness of deep-roasted coffee such as espresso.
Therefore, medium and deep baking is an intermediate flavor between ① and ②.
The bitter taste of ① is mild, and people who are afraid of bitterness can easily accept it. If the roasting is medium and deep, even if there is such a bitter taste, some people will still think that "this coffee is not bitter at all and easy to drink." Having said that, since bitterness is bitter after all, it will still be unbearable if it is too strong.
When most of the ② is combined, it becomes a "vinyl catechol polymer" (bitter taste), which is defined here as a "bad scorched taste".
② 's vinyl catechol oligomer may be just one step away from the "bad charred smell".
I'm afraid it will bother you if you don't express it properly. The question is, why did all the bakeries in the past aim at deep-roasted coffee?
This may be a way to avoid a sandwiched astringency in the coffee.
"the bitterness of coffee is roughly divided into two types. That is, 'moderate baking bitterness' and 'deep baking bitterness'.
The chlorogenic acid lactone produced by chlorogenic acid is moderately baked bitterness, and the vinyl catechol polymer produced by caffeic acid is deeply baked bitter taste, which is a kind of bitterness with scorched and bitter taste. The coffee baked by moderate roasting with failed moisture removal will be very astringent, and if it is further roasted into deep roasting, it will produce a more pungent bitter taste and become a slightly stronger flavor than astringency. So, did everyone take the name of deep baking pie?
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Introduction of how to make the difference between espresso and American coffee
How to make the difference between espresso and American coffee the higher the brewing water temperature, the lower the sour taste, the higher the bitter and scorched taste, the lower the water temperature, and the higher the acidity, the lower the bitter and scorched taste, so the ideal water temperature should be adjusted according to different beans and formulations, such as lower water temperature for deep baking and higher water temperature for shallow baking. My most commonly used water temperature is 91 degrees. The control of water temperature is great.
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