Carbon Dioxide and Bitterness

Contents:
1.  Carbon dioxide reduces the sensitivity of the brain to sweetness

2.  The strong carbon dioxide blocks the hot water to extract the coffee powder

3.  The time of aging beans is related to the roast setting.

Carbon Dioxide and Bitterness - Do you have any similar experience? When you brew freshly roasted coffee beans, because the coffee beans still have a lot of carbon dioxide, the brewed coffee is a bit bitter, but after a few days of aging the beans, the overall mellowness improves. There could be several reasons:

Carbon dioxide reduces the sensitivity of the brain to sweetness

Studies have pointed out that carbon dioxide reduces the sensitivity of the brain to sweetness. When carbon dioxide is present, the brain perceives much weaker sweetness from the same amount of sugar.

The strong carbon dioxide blocks the hot water to extract the coffee powder

The strong carbon dioxide blocks the hot water to extract the coffee powder, and the hot water cannot evenly enter the coffee powder, resulting in uneven extraction and less extraction of sweet substances.

The time of aging beans is related to the roast setting.

The above situation can be improved by aging beans well. The time of aging beans is related to the roast setting. Basically, it will be about 3 to 5 days after roasting, which will be the beginning of the best flavor.

When carbon dioxide dissolves in water, it will produce carbonic acid. Carbonic acid will make acid-base balance in water and combine with minerals in the water. It is weakly alkaline and has a bit of a bitter taste. Just like the recently popular sparkling water, pressurized carbon dioxide is poured into the water, and it tastes slightly bitter.

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