A journey of exploration: How bitter are coffee beans?

Abstract: This article is an exploration journey to explore how bitter coffee beans are. By tasting and comparing different types of coffee beans, we found that the bitterness of coffee beans varies depending on factors such as type and roasting degree. The article also introduces the impact of coffee bean picking, processing and roasting on bitterness, leading readers to understand the story behind coffee beans and stimulate interest in coffee culture.

When exploring the bitterness of coffee beans, we must first understand the coffee beans themselves. As the key raw material for making coffee, the taste characteristics of coffee beans are undoubtedly the focus of people's attention, but before that, let us first have a comprehensive understanding of coffee beans.

Coffee beans are fruits picked from coffee trees. After being dried, roasted and other processes, they become suitable for grinding into powder and brewing rich-tasting beverages. In this process, the degree of roasting plays a decisive role in the bitterness of the coffee beans.

Lightly roasted coffee beans have more sourness and fruitiness, and relatively weak bitterness. As the degree of roasting deepens, the sugar and starch in the coffee beans undergo the Maillard reaction, producing what we call "caramel flavor". At the same time, the bitterness gradually increases. The bitterness of coffee beans at different roasting degrees will also vary.

But when it comes to whether coffee beans are really bitter, this is actually a relative concept, because bitterness is not only related to the degree of roasting, but also affected by many factors such as individual differences, taste perception, brewing methods, etc. Some people like lightly roasted beans and think they have almost no bitterness; while some people prefer deeply roasted beans and think they are rich in bitterness with a strong caramel flavor.

The variety and origin of coffee beans will also affect the bitterness. Coffee beans from different origins have different characteristics, such as acidity, sweetness, bitterness, etc. Coffee beans from some origins have a more obvious bitterness when not deeply roasted, while coffee beans from some origins are relatively mild.

In addition to tasting the coffee beans directly, we also need to consider the changes in the coffee beans during the brewing process. Factors such as the coarseness of the ground beans, water temperature, and brewing time will affect the bitterness of the coffee liquid. Finely ground coffee powder will release more bitter substances, and long-term high-temperature brewing will also intensify the release of bitterness.

We cannot simply say that coffee beans are bitter or not bitter. The bitterness of coffee beans is a complex and changeable characteristic that is affected by many factors. If we want to truly understand the bitterness of coffee beans, we need to explore and study from multiple angles.

From variety to origin, from roasting degree to brewing method, every link affects the bitterness of the final coffee liquid. All of this cannot be fully described by our taste buds alone. We also need scientific methods, such as chemical analysis and instrument measurement, to more accurately understand the bitter characteristics of coffee beans.

In this process, we can also try various brewing methods to find the taste that suits us best and experience the unique bitterness brought by different coffee beans. Perhaps you will find that the bitterness you love is the unique charm of coffee.

The bitterness of coffee beans is a topic worth exploring. It is not just a taste, but also one of the core elements of coffee culture. If we want to truly understand it, we need to feel, experience and discover the mystery with our heart. This is the charm of coffee.