Coffee review

Introduction to the production method of Yejiaxuefei siphon pot, the description of taste and flavor, the production area of manor varieties.

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Yega Xuefei siphon pot production method characteristics taste flavor description of manor varieties (1) Caramelization reaction: 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 first 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 2. Pyrolysis production

Yega Sheffield Siphon Kettle Making Method Features Taste Flavor Description Manor Variety Introduction to the area of production

Caramelization reaction: The sugar in coffee beans undergoes caramelization reaction at about 170~200℃, which is exactly the melting point of sucrose (185℃) and the temperature of the explosion stage when coffee beans are baked. The products of caramelization are divided into two parts:

1. The dehydrated product of sugar, caramel or brown

2. The cracking products are mainly volatile aldehydes and ketones.

In general, caramelization produces roasted aromas, caramels, and colors, as well as other aromatic compounds such as maltol, Cyclotene, furans, and so on, which can also be found in red wine, juice, cream, and other foods. However, if you caramelize too much during the roasting process, it is not a good thing. Instead, it will cause carbonization and make the coffee dry and bitter. If not caramelized enough, the aroma will be dull and lack of depth.

In fact, the siphon pot does have its own unique side. We all know that the siphon pot when brewing coffee water temperature is very high, generally can go up to more than 90 degrees, in such a high temperature environment, coffee is extracted from the substance will be more, the concentration is correspondingly high, have you found that the coffee brewed with the siphon pot is very black? Therefore, it will feel particularly fragrant and smooth, and coffee will be relatively bitter, suitable for many old coffee tastes.

Is it true that all coffees are made so fragrant and smooth? In fact, not necessarily, we usually use siphon pot boiled coffee beans are generally Brazil, Mantenin, Blue Mountain and other moderately roasted coffee beans, and these coffee beans have a very thick fat, more temperature resistant, fat will not be too easy to deteriorate. That is to say, these coffees are easier to cook, but if you use a siphon pot to cook Colombia, Ye Jia Xue Fei and other coffee beans with less fat and lighter roasting base, it is difficult to control the temperature, and if you are not careful, the coffee may be cooked bad.

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