The four dimensions of coffee bean flavor: sweet, sour, bitter, and mellow

introduction

Coffee is an intoxicating drink with rich and diverse flavors. In the world of coffee beans, sourness, sweetness, bitterness and astringency are the four main dimensions, and tasting mellowness is what we pursue. This article will explore the flavor characteristics of coffee beans from these four dimensions.

acid

In coffee, acidity is considered an important indicator. Different regions and different types of coffee beans have different degrees of acidity. Some people like high-acid coffee with a bright, fresh taste and citrus or fruity notes; while others prefer low-acid, balanced and stable coffee with nutty or chocolate flavors.

For high-quality specialty coffee, the right degree and balance are very important. Too high or too low will affect the overall taste and flavor experience. Therefore, the temperature and time need to be precisely controlled during the roasting process to achieve the ideal state.

sweet

The sweetness of coffee is contributed by the natural sugars and caramelization products in the coffee beans. High-quality coffee beans usually contain more natural sugars and therefore have a richer and longer-lasting sweetness.

As with acidity, moderation and balance are key. Over-scorching or over-enriching can lead to bitterness, while under-scorching can leave the mouthfeel thin. By precisely controlling the heat and brewing time, you can achieve the ideal sweetness.

bitter

To some extent, bitterness is an integral part of coffee, which comes from the complex compounds formed when substances such as caffeine are dissolved in water.

For those who are used to drinking strong black coffee, the right amount and balance are very important. Too much or too little will affect the overall taste and flavor experience. The bitterness can be controlled by adjusting the brewing ratio, choosing the right variety, and adjusting the warm water temperature.

astringent

The astringency usually comes from the tannins in coffee, which are organic compounds found naturally in plants and have astringent and bitter properties.

For those who like strong taste, moderation and balance are very important. Too much or too little will affect the overall taste and flavor experience. The degree of astringency can be controlled by adjusting the brewing ratio, choosing the right variety, and adjusting the warm water temperature.

Taste the world of fragrance

When pursuing the perfect taste of coffee beans, we hope to taste rich, complex and balanced flavors. This requires baristas to precisely control the roasting and brewing process and select high-quality coffee beans.

Everyone has different preferences for their ideal taste, so there is no right or wrong answer. The key is to find what you like and enjoy it.

in conclusion

Whether you like sweet, sour, bitter or pursue the taste of the world of fragrance, the taste of coffee beans is multi-dimensional. By precisely controlling the four dimensions of sweet, sour, bitter and astringent, we can taste coffee with different flavor characteristics.

In the pursuit of the perfect taste, constant experimentation and exploration are necessary. Only through practice and experience can you find the coffee that best suits your taste.