In fact, a good cup of coffee is not bitter

2013-02-19Cat House Cafe

Coffee is synonymous with "bitterness" in many people's impressions. But only when you personally witness the process of making coffee can you enjoy the mellow aroma of the siphon pot, the simplicity of hand-brewed drip coffee, and the wildness of the moka pot. After experiencing these, you will find that coffee is not only bitter, but also contains your mood when making coffee.

Coffee roasters usually judge the degree of roasting of coffee by the crackling sound and the temperature of the coffee beans during roasting. Different coffee beans will produce different flavors when roasted to different degrees. The roaster will determine the degree of roasting according to the characteristics of the raw coffee beans, so as to show the best flavor of the coffee beans. Generally speaking, lighter roasted coffee beans will have richer fruit acids, darker roasted coffee beans will have more prominent aroma, and the sour taste will not be too prominent. This is because the sour taste in coffee is organic acid, and organic acid is easily volatilized at high temperatures.

This article briefly describes the impact of the freshness of some coffee on the flavor. You don't have to worry too much about drinking bad commercial beans. Now many coffee shops will roast the coffee beans they want and add their own personality to the coffee beans. Maoshu Coffee House, located in Hong Kong Plaza at the intersection of Sibei Road, is one of the few coffee shops in Xiamen that roasts its own coffee. The shop mainly uses light roasting to preserve the characteristics of the coffee and allow the coffee to show richer fruit acids. Friends who like to drink coffee can abandon instant coffee and try some freshly roasted coffee beans. I believe you will be fascinated by coffee.

Maybe with only a one-second error, you will miss the best point of coffee roasting, just like a one-second error, you may miss an unforgettable love. Coffee roasting is like a love affair! So subtle, with extremely fine requirements for every detail, so attentive. A good cup of coffee requires not only good coffee beans, but also a suitable roasting degree, just like a love affair needs to be spent with someone who shares the joys and sorrows. Coffee roasting and love are actually the same, requiring romance in details and long-term persistence.

Here, I want to explain that a good cup of coffee is not actually bitter. A good cup of coffee should have rich fruit acidity, delicate sweetness, rich mellowness, and a long and lingering sweetness. These flavors can only be perfectly displayed in freshly roasted coffee.

Coffee roasting can be simple or difficult, depending on your understanding of coffee beans. Once you become proficient in it, roasting will be no more difficult than roasting a chicken wing until it is golden on both sides and tender on the inside and crispy on the outside.

Most people don’t know what coffee brewed from freshly roasted coffee beans tastes like, because the common commercial beans on the market are those that have been stored for a month or two or even longer. The aroma and fruity flavor in the coffee beans have long been oxidized and decomposed in the Mena reaction and hydrolysis reaction, so the coffee most people drink is "bitter".

In the process of coffee formation, the growth and processing of coffee berries determine the basic flavor of coffee, while roasting determines the taste of coffee. Whether the coffee is bitter or sour is determined by the roaster based on the quality of the beans. Finally, the barista adjusts the variables in the production through his understanding of coffee beans to present the coffee appropriately.

It can be said that roasting determines most of the taste of a coffee, while brewing skills only account for a small part. Roasting must correctly grasp the characteristics of various raw beans, clearly know what degree will kill the flavor and what degree can best express the flavor, and then shape the flavor of the coffee beans.

The flavor of coffee beans is the best on the first day after roasting. After this time, the flavor of coffee beans will decay cruelly like a falling flower. After roasting, coffee beans will release carbon dioxide to prevent oxidation. However, as long as the carbon dioxide in the coffee beans is completely released, the rich coffee flavor will lose its taste due to oxidation. Therefore, coffee lovers who are used to drinking fresh coffee beans will never be used to drinking commercial coffee beans that have been stored for a long time.

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