Analysis of the Common Taste in Coffee-- the description of astringent Coffee Taste

Analysis of Common Flavors in Coffee--Taste Description of Astringent Coffee

This 30% of coffee flavor is really important. The complexity and subtlety of roasting techniques aside, even the same bean exhibits completely different flavors at different degrees of roasting from medium, high, city to full city. Relatively light roasting generally shows more acidity, while as the roasting degree deepens, more bitterness, sweetness and richer flavor are brought into play, and acidity decreases. By the time the roasting reaches full city, the acidity has been completely lost, and higher alcohol and bitter taste and rich sweetness are replaced.

Generally, coffee beans are divided into "new crop" and "old crop" according to the harvest year. Although newly harvested coffee beans tend to show excessive astringency and sourness, compared with "old crop" of beans more than one year old, new beans have more refreshing acidity and richer taste. As long as they are properly roasted, they can get rich taste of coffee. Just like old rice does not taste like rice, old beans also lack distinct flavor, performance is flat, and there is no depth.

First of all: astringency is a taste, not a taste. The American Society for Testing and Materials (ASTM) defines astringency as a complex sensation of wrinkling and contraction caused by epithelial cell exposure to alum or tannin solutions. Astringent taste is a complex sensation involving dryness, roughness of oral surfaces, and tightness, dragging, or wrinkling of mucous membranes and muscles in the mouth. It is generally believed that astringency is sensed through tactile mechanoreceptors, conducted by free nerve endings of the trigeminal nerve, and therefore a diffuse, non-fixed sensation. Its organoleptic characteristics are often described as wrinkled, rough or dry.

The long, arcane academic definitions above may be difficult to understand, but here's a small example: When we eat persimmons, if they are ripe, they will easily feel sweet, but if they are not ripe, then our tongue tips will soon be stuck by something in the persimmon pulp, and then our tongue will feel dry and astringent. In this way, astringency is perceived differently from the perception of the four basic tastes of sour, sweet, bitter and salty. He is not a taste perception but a tactile perception.

So, how does the taste come about? It depends on the composition of the coffee. Coffee beans themselves contain tannin (Tznin), chlorogenic acid-these ingredients have sour and astringent taste. In coffee, tannins are a major cause of astringency. But all green beans contain tannins, so why isn't all coffee astringent?

There are three main factors that determine the taste of coffee. Raw beans, baking and extraction.

In the raw bean part, high-quality Arabica is generally lower in tannin content than Robusta, and the probability of astringency is relatively small. Of course, there will be differences according to different small varieties, soil, climate and other planting conditions, but when the fruit is picked, those immature fruits are more likely to produce astringent taste. Therefore, high-quality beans should only pick ripe fruits.

The roasting part is well controlled, so that the substances in the coffee beans can be properly transformed, and finally the sweetness and bitterness can be played to the right extent and the astringency can be avoided. However, improper roasting may bring most of the astringency into play, and other flavors are not fully reacted, resulting in bitter and astringent coffee. And the astringency produced in baking is difficult to remedy in the later extraction process.