手沖咖啡如何沖出香氣與喉韻 How to brew coffee with good aroma and aftertaste
A good cup of coffee should be clear in the mouth and strong aftertaste. After a sip, the aroma diffuses from the throat to the nose. But how to master the brewing method to enhance the aroma and throat performance? Let’s first try to understand that aroma and aftertaste are two different expressions. In short, on the basis of the rich flavor and sweetness of coffee beans, if the beginning extraction stage is a little longer, it will be more flavor. If the finishing extraction stage is a litter longer, aftertaste performance is better.
If two different water temperatures are used to extract the same coffee, what will be the difference in the flavor presentation?
90°C hot water (lower extraction rate)
Tasting flavors: nectar, blueberry, broad flavor, smooth taste.
97°C hot water (higher extraction rate)
Tasting flavors: berry flavor, concentrated flavor, improved body, and obvious sweetness.
Total extraction time 2 minutes 30 seconds
306g coffee liquid
哥斯大黎加 聖維托 小蜜蜂 厭氧日曬
風味描述: 紅酒 藍莓 榛果 蜂蜜 覆盆莓 葡萄乾 熱帶水果 甘甜綿密
PS. The coffee used in the experiment is
Flavor description: red wine, blueberry, hazelnut, honey, raspberry, raisin, tropical fruit, sweet and dense
That is to say, the water temperature is used to change the extraction rate. When the extraction rate is increased, the soluble substances are extracted a little more, the weight in the mouth is increased, and the aftertaste is increased. However, it’s easy to lose some aromas. We can also use a lower water temperature, such as 80°C hot water, to strengthen the extraction of the beginning stage, and the floral and fruity aroma will be more obvious.
Try changing the various factors of extraction rate, water temperature, grinding size, extraction time, etc., to find your favorite aroma and aftertaste.
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