Coffee beans made in a Yerga Scheffer siphon pot Flavor Description Taste Treatment Origin

Flavor description of coffee beans made by Yega Xuefei siphon pot

Siphon pot, also known as plug wind pot, is the homonym of English Syphon, is a very common coffee utensils, such as Misha there are three Syphon,Syphon cheap, easy to operate, widely loved by the public, and can brew simple good coffee without destroying the original flavor of coffee, brewed coffee is usually called black coffee. In fact, although Syphon is easy to operate, it is also knowledgeable and vulnerable to many factors, such as temperature, or water, the thickness of coffee powder, and every small detail has its decisive key to affect the taste. Therefore, if you use it casually, the taste will be quite casual. If you cook it carefully, you can get a lot of fun to play with coffee and get high-quality black coffee.

Generally speaking, the unique rich aroma of coffee is the synthesis of the flavor released by the rich substances contained in the raw beans of coffee due to the chemical reactions produced at high temperature. Basically, it can be divided into two major chemical reactions-caramelization (caramelization, oxidation and browning of sugars) and Mena reaction (Maillard reaction, reaction of amino acids with carbohydrates). Both reactions require the participation of carbohydrates, and the rich sucrose in raw beans provides the materials needed for these two reactions. Previous studies also found that there was a positive correlation between sucrose content and coffee bean flavor. From the table below, it can be seen that the content of sucrose (Sucrose) in Arabica is twice as much as that in Robusta, which also explains why the flavor of Arabica coffee beans is better than that of Robsta.

(1) Caramelization: the sugar in coffee beans is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. The product of caramelization is divided into two parts:

1. The dehydration product of sugar is caramel or sauce.

two。 The pyrolysis products are mainly volatile aldehydes and ketones.

Generally speaking, fire-roasted aroma, caramel and color are produced in the caramelization reaction, as well as other aromatic substances such as maltol, Cyclotene, furan and so on. These compounds can also be found in red wine, fruit juices, cream and other foods. However, if caramel is too much in the baking process is not a good thing, but will cause carbonization, making the coffee dry and choking. If the caramel is not enough, it will make the aroma monotonous and lack of layers.

In fact, the siphon pot does have its unique side. As we all know, the temperature of the coffee brewed in the siphon pot is very high, which can generally reach more than 90 degrees. In such a high temperature environment, the substance extracted from the coffee will be more, and the concentration will be correspondingly higher. Have you found that the coffee brewed in the siphon pot is very black? Therefore, it will feel particularly fragrant and smooth, and the coffee will be relatively bitter, which is suitable for the taste of many veterans.

Will all the coffee be so fragrant and smooth when brewed? In fact, not necessarily, we usually use siphon pot coffee beans are Brazil, Mantenin, Blue Mountain and other moderately roasted coffee beans, and these coffee beans have a very thick oil, more heat-resistant, oil will not be too easy to deteriorate. In other words, these coffees are easier to brew, but if you use a siphon pot to boil Columbia, Yega Chuefei and other coffee beans with less fat and roast shallow coffee beans, it will be difficult to control the heat, and the coffee may be spoiled if you are not careful.

Therefore, some beans are boiled in a siphon pot, and the coffee will be particularly delicious. If you want to know more about coffee beans suitable for siphon pot cooking, you need to have a certain understanding of the ingredients and characteristics of coffee beans.