molecular weight Learn more about molecular weight
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Why can you smell coffee? From a chemical point of view!
Follow the coffee flavor composition of Cafe Cafe (Wechat official account vdailycom) and found that Fairview Cafe opened its own shop? Coffee is one of the most difficult foods to maintain a fixed quality. in essence, the water content in a cup of coffee reaches 98-99%, so only less than 2% of the substances actually affect the taste and aroma of the coffee. So this 2% of the substance
2017-07-21 Why smell coffee aroma chemistry level understanding attention curry review Wechat -
Coffee extraction principle Coffee extraction method Coffee extraction course
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee cooked beans are 70% of the fiber insoluble in water, soluble flavor accounts for only 30% of the weight of cooked beans. The extraction rate of coffee powder is 18%-22%, and the coffee brewed is the most delicious, which is the so-called gold extraction rate range. The flavor extracted from brewing coffee.
2018-06-23 Coffee extraction principles methods tutorials specialties coffee knowledge communication more -
Effect of carbon dioxide in coffee beans on coffee extraction
The reason why there is a gold extraction rate interval in coffee extraction (keep the coffee extraction rate between 18% and 22%, the probability of good taste is the largest) is that the sour, sweet and bitter flavor substances in coffee will be difficult to be taken away by water due to molecular weight and polarity. That is to say, in the whole extraction process, the acid with small molecular weight and strong polarity is extracted first.
2018-05-26 coffee beans medium carbon dioxide for coffee taken effects extraction -
Guidelines for brewing golden cups of coffee
What is the best? what is the appropriate ratio of sour to bitter taste? all these need to be adjusted according to individual tastes. If you cook them for others, you should choose beans according to the preferences of coffee drinkers, change the hot water temperature, extract time and grinding degree, and find the best value. The taste of coffee roasted from light to medium is sour and sweet with low molecular weight and medium molecular weight.
2016-06-30 Coffee brewing golden cup rule -
The key to good coffee how to determine the thickness of ground coffee
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) the fineness of the coffee workshop (official account Coffee) is the best way to control the bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent bitter products such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract high molecular weight astringent bitterness, but the middle molecular weight is sweet.
2017-10-27 Coffee delicious key grinding how determine thickness degree professional coffee -
SCAA Coffee Flavor Wheel learns the sour, sweet, bitter and salty of coffee
What is the best overall taste, and what is the appropriate ratio of sour to bitter taste? these all need to be adjusted according to individual tastes. If they are cooked for others, beans should be selected according to the preferences of coffee drinkers. Change the hot water temperature, extraction time and grinding degree, to find the best value. The taste of coffee roasted from light to medium is low molecular weight and middle molecular weight.
2016-06-30 SCAA Coffee Flavor Learning overall Taste how is best sour -
Hand-brewed coffee gouache is more than one serving of gouache, how much water is 15g gouache?
It is believed that the brewing ratio of most hand-brewed coffee lovers should fall within this range. The most commonly used handbrewing ratio in Chongqing is 1: 12: 1: 13, that is, the golden cup criterion: 1: 14.5: 1: 1: 15.5. Of course, some hand-brewed coffee lovers use a more extreme brewing ratio, for example, those who like heavy flavors are often handbrewed at 1:10 (that is, gold
2017-01-22 Hand brew coffee gouache one person dosage how hand flush -
Coffee brewing golden cup standard coffee how to brew coffee the golden proportion of coffee brewing
According to the research of Dr. Lockhart and Ringo, a senior consultant of SCAA (American Fine Coffee Association), as far as coffee extraction is concerned, the dissolution rates of flavor molecules and hot water often vary according to molecular weight and polarity. Coincidentally, the low molecular weight sour aroma of flowers and fruits, as well as the taste of nuts and toast, as well as the cereal and rice and wheat flavors produced in the early stage of the Mena reaction will be excellent.
2016-07-20 Coffee brewing gold cup rule how gold proportion -
Learning essentials of SCAA Coffee Flavor Wheel the origin of coffee flavor wheel
Coffee has only four kinds of water-soluble tastes: sour, sweet, bitter and salty, some sour and sweet, only volatile, which need to be identified by smell; some are non-volatile, only water-soluble, and need to be identified by taste buds; and some sweet and sour ingredients are both volatile and water-soluble, so sour and sweet often show the dual senses of smell and taste. As for bitterness and saltiness, there is no volatility.
2015-11-09 SCAA coffee flavor learning essentials origin only four water -
Effect of coffee powder thickness on hand-made coffee common grinding thickness diagram
The effect of coffee powder thickness on hand brewing coffee is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent bitter substances such as chlorogenic acid, quinic acid, caffeine and carbonization. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract high molecular weight astringent bitterness, but the sweet taste of middle molecular weight may also be caused by
2016-11-23 Coffee powder thickness opponent coffee influence common grinding coffee powder right -
How to adjust the coffee grinder? what kind of equipment do you need to make coffee?
How to adjust the coffee grinder to make coffee requires that the equipment roughness can control the bitterness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate. the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitterness with high molecular weight, but the medium molecular weight
2017-01-15 Coffee bean grinder how scale need those equipment coffee -
How to adjust the solution of over-extracted coffee
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) END
2023-01-11 coffee over extract will have how performance expertise knowledge communication more -
What is the amount of coffee powder extracted from coffee?
The fineness of coffee extraction is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction.
2016-11-09 Coffee extract coffee powder how much coffee thickness control astringent good prescription -
The general scale of the coffee mill for grinding beans is adjusted to a few fineness values.
The general scale of the current coffee grinder can be adjusted to a few fineness numerical roughness to control the bitterness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate. the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract high molecular weight astringent bitterness, but the middle molecular weight is sweet.
2016-11-22 Fresh mill coffee machine grind beans general scale set to several fineness numerical value fresh mill coffee -
The main points of the knowledge of coffee flavor wheel: a detailed analysis of the learning essentials of SCAA coffee flavor wheel
Coffee has only four kinds of water-soluble tastes: sour, sweet, bitter and salty, some sour and sweet, only volatile, which need to be identified by smell; some are non-volatile, only water-soluble, and need to be identified by taste buds; and some sweet and sour ingredients are both volatile and water-soluble, so sour and sweet often show the dual senses of smell and taste. As for bitterness and saltiness, there is no volatility.
2015-12-26 Coffee flavor knowledge essentials SCAA learning detail analysis coffee -
How to adjust the coffee bean grinding scale How to use which is better
How to adjust the grinding scale of coffee beans How to use which kind of better thickness can control bitterness The thickness is a good recipe for controlling bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent substances such as chlorogenic acid, quinic acid, caffeine and carbide. On the contrary, if the grinding is too coarse, the lower the extraction rate, the harder it is to extract high molecular weight bitter substances, but the medium molecular weight
2016-11-14 coffee beans grind scale how adjust use which better -
How to scale the coffee grinder? how to deal with cat poop and coffee beans?
How to adjust the coffee grinder how to scale cat shit coffee beans how to control the bitterness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate. the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitterness with high molecular weight, but the medium molecular weight
2017-01-16 Coffee bean grinder how scale cat shit coffee beans processing coffee -
Flavor changes caused by caramelization during baking
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) raw beans contain about 6% 9% of the bean weight, is the main raw material of coking sugar, sucrose is about 130 ℃-170 ℃, is pyrolyzed into low molecular weight monosaccharides, namely glucose and fructose, and releases aroma and carbon dioxide, but as the furnace temperature rises, to 180 ℃
2019-09-18 Baking process middle raw saccharification reaction cause flavor change professional -
Gouache ratio of hand-brewed coffee-brand recommendation of hand-brewed coffee utensils
Gouache ratio of hand brewed coffee-recommended by hand brewing utensils brands believe that the brewing ratio of most hand brewing coffee lovers should fall within this range. The most commonly used hand brewing ratio in Chongqing is 1 person 12 brew 1 brew 13, that is, the golden cup standard 1 14 5 cup 1 15 5. Of course, some hand-brewed coffee lovers use a more extreme brewing ratio, for example, those who like heavy flavors are often handbrewed at 1:10 (that is, gold
2016-12-30 Hand brew coffee gouache proportion -hand utensils brand recommendation hand brew -
What is the taste of coffee? the taste spectrum of coffee is determined by the degree of baking.
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee taste spectrum consists of smell spectrum and taste spectrum, the former directs dry and wet aroma, while the latter refers to water-soluble taste. The aroma of the flavor spectrum is appreciated by the sense of smell before and after the nose, and the liquefaction taste of the taste spectrum is captured by the sense of taste. The smell and taste of coffee often depend on the variety,
2019-05-08 Coffee what is it taste taste spectrum baking decision direction