Six conditions for coffee

The roasting of coffee beans pursues the perfect combination of six conditions: color, aroma, sour, sweet, bitter and body (the so-called round and mellow texture). You will be able to experience the fun of coffee and find the coffee that suits you!

Color:

The same batch of coffee beans roasted to the same color will have great differences in quality due to different roasting methods. The key point of the choice is whether the bean shape is "full and shiny", not "sticky and colorless". If it loses its luster, it means that the beans are no longer fresh. There is a crack on the flat side of the bean. The "silver skin" covering the raw bean grows out of this crack. This crack is called "talent". The "silver skin" will break off from the part of "talent" with the burst sound. If the beans are heated evenly during baking, "talent" will burst out because the bean shape is full, which is clear and easy to distinguish. If the part of "talent" has a shrinking shape and the feeling of squeezing. It means that the bean core is not thoroughly baked, "talent" does not burst out with the burst sound, such coffee will be muddy, poor texture, most sour, astringent taste will be heavier!

Incense:

[size=14.44444465637207px] the aroma of coffee beans comes from dozens of aromatic substances contained in it, which changes chemically after baking and spreads from the volatile fat in the fat. During baking, the fat will surface with the decrease of moisture and the loosening of tissue structure. "volatile fat" escapes from the body and brings out the flavor of baking because of high temperature, and "fatty acid" is the reason for the surface luster. When the baking is shallow, The fat is released less and the aroma is weak. if it is stored for too long, it will push the fat out of the surface and form the condition of oil, then you will smell an uncomfortable smell. During deep baking, the temperature forces the fat out of the surface to form a state of "oil". Then, due to cooling, the fat will retract into the bean, and then the fat will ooze out of the surface again after one or two days, along with the diffusion of volatile fat. It shows a strong fragrance, and if the beans are stored for too long, the "sweet and sour taste" of fat will turn to "smelly oil". The grass flavor and astringent taste come from the temperature change of tannin acid, and the charcoal flavor comes from the carbonization of fiber and sugar. These flavors are also manifested by the spread of volatile fats.

Acid:

Sour taste and aroma are the attractive factors of coffee, sour taste and flavor are the surface of each other. There are strong acid and weak acid in different kinds of coffee beans, mainly fatty acids, volatile fat brings out aroma, fatty acid brings out sour taste, so proper cooking method can boil out the aroma of volatile fat, but not fatty acid, especially the siphon cooking method has the greatest elasticity. Poor coffee is sour and astringent, skillful coffee is sour or unsour at will, and the Italian coffee machine that can most highlight the characteristics of coffee beans will boil out the sour taste of fatty acids and the acerbity of tannins completely. therefore, it is necessary to reduce the sour taste by roasting or blending coffee beans, which is also the reason why Italian coffee is not suitable for brewing single coffee and tends to mix comprehensive coffee beans for deep roasting.

Gan:

Sweetness is the relationship that coffee beans contain sugars, and it is also an important part of delicious taste, but sugars disappear with the increase of temperature when roasting, so proper roasting can make the sweet taste of coffee come out, too much or less will lose sweetness, baking is too shallow, astringency covers sweetness, roasting too deep, sweetness is replaced by charcoal bitterness, similarly, the way of cooking will also affect the release of sweetness. The water temperature is not astringent enough, and the scorched taste will drive away the sweet taste if the water temperature is too high. This will happen if all cooking methods are not properly controlled.

Bitter:

There are two kinds of bitterness, one is the bitterness of caffeine, this kind of bitterness is the inherent bitterness of coffee beans, it is pure bitterness and no miscellaneous taste, and Romda has more caffeine, so it has a higher bitterness. the other kind of bitterness is the tannins, sugars, minerals and fibers in coffee beans, which produce "charred bitterness" due to deep baking, or "scalded bitterness" caused by high cooking temperature. This kind of bitterness is not the bitterness of coffee itself, sometimes with other bad smells, purely caused by human factors, a little bitter taste of caffeine can stimulate the taste buds in sleep, if the charred or scalded bitter taste will keep people away!

Body:

"body" is the so-called "roundness, mellow", and also the so-called "texture". Just like when making soup, adding too white powder or sweet potato powder or corn flour or flour will have different thickening feelings. this is the reaction produced by the material itself and after entering the water. The proportion of the ingredients in the coffee bean itself determines the degree of the "body", but the method of baking affects the performance of the "body". That is, a good baker knows how to bake to achieve the required consistency, of course, the way of cooking will also affect the body, but baking is the decisive key!