Why are you so obsessed with making your coffee sweet? Probably sweetness can make us secrete dopamine, making us feel happy!
If you want to make coffee sweet, you must first understand the sweetness of coffee. The sweetness of coffee does not exist independently. It is highlighted by the coordination between acid and bitterness. For example, light-roasted coffee has less bitter substances, and its sweetness is based on the sour-sweetness expressed in high acidity and low bitterness, so it will have various fruity flavors; dark-roasted coffee has more bitter substances, so its sweetness is based on the bitterness-sweetness expressed in low acidity and high bitterness, such as caramel and maple syrup. There are four recommended coffee beans with strong sweetness:
1. Front Street Panama Poquete Gesha
Flavor: jasmine, honey, orange, peach, tea, sweet and soft taste
2. Front Street Mozart Coffee Beans
Flavor: raisins, osmanthus, orange, cream, fermented aroma, sweet ripe fruit aroma
3. Front Street Queen’s Manor Coffee Bean
Flavor: Chocolate, Buttered Peanut, Cane Sugar, Nuts, Clear Sweet Aftertaste
4. Front Street Golden Mandheling Coffee Beans
Flavor: caramel, spice, dark chocolate, pine, herbal, mellow and rich, with a long-lasting aftertaste
Ideas for sweetening medium-light roasted coffee beans
Medium-light roasted coffee beans generally exhibit fruit-like acidity. Generally speaking, as long as the bitterness in the later stages is not washed out, the taste of the coffee will not be much worse. Therefore, there are many safe brewing methods. The general idea is to avoid the easy-to-appear bitter taste and adopt a low-extraction method. This makes it more difficult to produce objectionable defective flavors and ensures the main fruit-based flavor.
However, if you want to express the sweetness of coffee to the extreme, you also need to bear the risk of over-extraction. I believe everyone has also dabbled in the sweet and sour model of coffee extraction.
From this ideal model, to achieve sweetness, the high sweetness in the middle must be released.
Therefore, if you feel that the sweetness is not enough when brewing medium-light coffee beans using the current method, you might as well try Front Street’s suggestions:
① Increase the water temperature by 2 degrees Celsius;
Water temperature is an intuitive factor that affects extraction efficiency. Increasing the water temperature can increase the extraction rate per unit time. The popular explanation is that if you decide that a cup of coffee is too sour, you can choose to increase the water temperature appropriately the next time you brew it.
②Try to sift out the coarse powder;
In the past, we often struggled with the issue of fine powder, but if you decide that a cup of coffee is too sour, it is definitely not the fault of the fine powder. Front Street often says that the grinding and sieving rate of Pour over(V60) coffee is 80% passing through the 0.85mm sieve. Coffee powder with a powder diameter greater than 0.85mm is classified as coarse powder.
The substances released from the coarse powder are relatively slow, and sifting out the coarse powder will help highlight the sweetness of the coffee.
③Methods to avoid risks;
Choose one of the above two options according to the situation. When filling water, you need to pay more attention to the flow of water and the control of the circle. The number of water injection stages can be divided into three stages (including steaming), and the water injection volume (15g powder) is 25ml/125ml/90ml respectively.
Ideas for sweetening medium-dark roasted coffee beans
The general flavor of medium-dark roasted coffee beans is dominated by bitter notes of nuts and dark chocolate, and the prominent sweetness is caramel, maple syrup, and fructose. And coffee that is not brewed well will be bitter to the end, until the throat becomes bitter, and the bitter aftertaste is very long.
Therefore, many people regard making dark-roasted coffee "sweet" as their own brewing practice.
The brewing suggestion shared by Front Street is to use high concentration and low extraction to reduce the release of bitterness without losing the taste.You can choose a filter cup with a slower flow rate. Here in Front Street, choose a Kono filter cup. The grinding degree is 0.85mm, the sieve passes 68%, the powder to water ratio is 1:13, and the water temperature is 88 degrees Celsius.
The brewing method is also very simple. Around the word "soft", first inject 30ml of water and steam for 30 seconds, then pour it directly to 195ml in a gentle and small circle to raise the powder layer, and leave the rest to soaking and extraction. There is no problem with the general parameters and it is basically very sweet.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
