To Taste the Regional Flavor of Coffee, You Can Brew It This Way
Contents:
1. In terms of coffee flavor, it can be divided into two categories:
2. In terms of inherent flavor
3. Roast flavor
The unique flavor of each coffee comes from the three elements of "terroir," which includes the environment, earth, and people. This is also known as regional flavor and is what sets specialty coffee apart. Follow our brewing method and experience the unique taste of coffee.
In terms of coffee flavor, it can be divided into two categories:
In terms of coffee flavor, it can be divided into two categories: inherent flavor and roast flavor. Roast flavor can be further categorized into two types: Maillard reaction and caramelization.
In terms of inherent flavor
In terms of inherent flavor, coffee needs to be roasted to develop its flavor. The Maillard reaction is the main contributor to this flavor, and with proper roasting and extraction, you can easily taste the inherent flavor of the coffee, also known as regional flavor. The factors that affect regional flavor include bean variety, soil, rainfall, altitude, temperature difference between day and night, latitude, ocean currents, sunshine, shading trees, harvest time, and processing methods. These factors contribute to the terroir of the production area, and the differences among them lead to variations in the final flavor of the coffee. Floral, fruity, and nutty flavors are some of the flavor profiles that fall under this category.
Roast flavor
Roast flavor, on the other hand, refers to the flavors that arise from the caramelization reaction during the later stages of roasting. Flavors such as caramel, roasted, and smoky fall under this category. The Maillard reaction occurs first, followed by the caramelization reaction during roasting, but the two processes overlap and are difficult to distinguish. The roast flavor referred to here is the flavor that arises during the later stages of roasting.
After drinking coffee for a while, you may want to taste the pure regional flavor of coffee rather than the heavy roast flavor. We found that there are corresponding brewing methods to achieve this. Simply put, if you extract the beginning of a full extraction of coffee for a longer time, you get more regional flavors, while if you extract the end of a full extraction of coffee for a longer time, you get more roasting flavors. Therefore, reducing the extraction rate, reducing the powder-water ratio, and using a smaller amount of coffee liquid can help you taste more of the inherent regional flavor of coffee.
For example, if we use "Panama Finca la Aurora Geisha Washed" for pour-over coffee, the flavor profile is wild ginger flower, citrus, grape, fruit juice, bright acidity, mellow, juicy, full-bodied, and a lingering finish of orange juice.
Regional flavor version:
Hot water at 80℃, a coffee-to-water ratio of 1:12 (using 20g of coffee, pouring 240g of hot water).
Total brew time is 2 minutes and 30 seconds, using the same grind size and avoiding stir the water.
This method brings out the flavor of wild ginger flowers, citrus, grapes, fruit juice, bright acidity, mellowness, juicy, full-bodied, and a lingering finish of orange juice.
Normal flavor version:
Using 20g of coffee and a 1:15 coffee-to-water ratio with water at 90℃, 300g of coffee is extracted in 2 minutes and 30 seconds. The grind size is consistent and the water is stirred normally. When tasted, it has notes of citrus, peach, a mellow and sweet aftertaste, but with less depth. The finish is long with a hint of orange peel.
Using beans with richer flavor descriptions can enhance the regional flavor of pour-over coffee, resulting in a unique tasting experience.
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