Hand-made coffee skills: how to make coffee sweet by hand
Time：2020-07-24 10:23 Number of hits：
Before, a friend left a message on the public account "How can I make coffee sweet". In this issue of Barista Development, I will discuss where the sweetness of coffee comes from, and how can we make the sweetness of coffee out?
Where does the sweetness of coffee come from?
Green coffee beans contain nutrients such as sugar, protein, fat, hydrochloric acid, potassium, crude fiber, and moisture. During the roasting process of coffee beans, due to the high temperature roasting, the coffee beans will undergo Mena reaction and caramelization reaction, which will convert the original sugars and amino acids of the coffee beans into polysaccharides, so the sweetness of the coffee you taste is coffee It shows after baking.
How to taste the sweetness of coffee?
The flavor of coffee is water-soluble flavor molecules in the diet, which are received by taste buds in the mouth and transmitted to the brain through nerves. Taste can only distinguish between sour, sweet, bitter, salty, and umami, but there is no such thing as "fresh" in coffee, so there are only four major types of coffee flavors.
Generally speaking, the tip of the tongue is the most sensitive to sweetness, the root of the tongue is the most sensitive to bitterness, the first half of the two sides of the tongue are the most sensitive to umami, and the middle and back sections of both sides of the tongue are the most sensitive to sourness (not that these parts are sensitive to the other three flavors) I can't feel it, but only the most prominent point is expressed).
How to brew the sweetness in coffee?
First of all, whether the coffee's sweetness is outstanding depends on whether the flavor of the green coffee beans themselves can better express the sweetness of the green beans during the roasting process. When tasting coffee, coffee shows different flavors of sweetness, such as fruit sweetness, honey, sucrose, brown sugar, caramel and so on.
1. Water temperature: You can try to use a higher water temperature, such as 92-93 degrees (for medium and shallow roasted coffee brewing). High water temperature makes it easier to extract medium and large molecules, including sugar. Of course, high temperature will easily extract other substances, including bitter macromolecular substances such as tannins. So the corresponding other parameters should also be adjusted. Of course, for medium-deep roasted coffee beans, it is not recommended to use such a high water temperature. For medium-deep roasted coffee beans, it is recommended to brew at a water temperature of 89-90 degrees. Too high-temperature brewing may cause excessive extraction, resulting in bitterness and woodiness. the taste of.
2. Stirring method: The principle of this method is similar to: when you put salt, acid, and sugar together in the water, do not move them, observe the speed of their dissolution, you will find that the speed of dissolution of sugar is the slowest; But if you take a stirring rod to stir it, you will find that the sugar dissolves much faster; the same is true in the hand punching technique. The water column can be larger and the water injection height can be higher to increase the stirring efficiency in the extraction process. The sugar in the coffee will dissolve into the coffee liquid faster;
3. Next is the grinding scale and brewing time, set the water temperature and brewing method, the subject can try more to see the grinding scale and brewing With time, the coffee will be sweeter, and you can set this brewing plan to extract sweetness.
Having said so much, some people may ask why not directly set a parameter? As mentioned above, the flavor of each bean is different, and everyone's taste is different. It is difficult to achieve a single parameter that can be applied to all beans to achieve sweetness. Sweetness occupies a relatively small proportion in the taste of coffee, which is obviously lower than bitter and sour. Therefore, the improvement of sweetness should not only be based on sweetness, but should be combined with the relationship between the three flavors.
Sweetness and sourness are good friends. For example, a cup of water with only sugar in it reflects pure sweetness, and adding a small amount of lemon juice to this cup of sugar water will activate the sweetness and make it more " The sweetness of "soul". This may be related to the regional distribution of the taste of our tongue. The tip of the tongue feels sweetness, the sides feel sourness, and the posterior root feels bitterness. So it is very likely that the sourness in the middle plays a balanced and reconciling role.
So what is the sweetness of coffee beans more obvious?
On raw beans, the use of fully-ripe red cherry fruits will have an advantage in sweetness. In terms of the processing method, the coffee processed by sunlight and honey will be outstanding in sweetness.
