FrontStreet Coffee found the following content related to "complex" for you
For more knowledge about specialty coffee, please pay attention to: Frontsteet Coffee. As we all know, the reason why coffee can have a refreshing effect is due to caffeine. Caffeine is a central nervous system stimulant, commonly found in coffee, tea and chocolate. When we drink
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"Eh? Why does this coffee smell like soy sauce?" A customer carefully asked this question with a puzzled face after sniffing the dried coffee powder handed to him on the front street. In fact, this is not the first time Front Street has received such a question. In addition to "soy sauce", what else is there like?
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Front Street mentioned in the article "Why are Dirty in coffee shops always served in small cups?" last year that the reason why Dirty is not made into large cups is mainly because when the espresso remains unchanged, the remaining space can only be filled by adding more ice milk. Although it does not affect the visual effect of the gradient, it does
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It can be said that no matter how you extract coffee, the use of coffee powder is one-time. When we brew a cup of coffee, the remaining coffee grounds in the filter will be discarded directly. So Front Street believes that many times, friends will inevitably come up with this idea: Why can’t coffee be brewed multiple times?
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Strawberry, jasmine, lavender, citrus, grape, apricot, mango, honey...these are the aromas we often smell when grinding coffee beans and brewing coffee. If you are a novice who has just come into contact with specialty coffee, then it is no surprise that you will be deceived by such "illusions".
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The coffee liquid produced by the Moka pot has a high concentration and a thick texture. When milk is added, it will turn into a soft-flavored latte. When choosing beans, instead of just looking at the words "suitable for milk coffee," you should first think about when you will drink this cup of coffee: with breakfast, relaxing in the afternoon, refreshing yourself during commuting, or sharing with your family. Corresponding to different scenarios
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As one of the most representative specialty coffee beans in Ethiopia, the popularity of Yirgacheffe has always been high. Whether it is coffee connoisseurs who have been drinking it for many years or novices who are just getting started, they all prefer it. Why is Yirgacheffe so popular? Let’s first take a look at three Yirgacheffe styles with different styles: ① Previous
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The choice of hand-brewed coffee beans can be imagined from the moment the cup is about to appear. When rushing to work, the type with clear aroma and light taste is suitable; if you have time to drink slowly in the afternoon, you can look for beans with rich layers and obvious temperature changes; when the weather is hot, pay attention to whether the sweetness and vitality are still there after cooling. scene
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The choice of hand-brewed coffee beans can be imagined from the moment the cup is about to appear. When rushing to work, the type with clear aroma and light taste is suitable; if you have time to drink slowly in the afternoon, you can look for beans with rich layers and obvious temperature changes; when the weather is hot, pay attention to whether the sweetness and vitality are still there after cooling. scene
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When you need a cup of coffee in the morning that is refreshing but not too sharp, fruity beans can start with a bright, acidic and refreshing finish. When brewing by hand, the water temperature does not have to be high, the grinding should be kept moderate, and water injection in stages can gradually open up the aroma. If you are used to drinking a few sips of black coffee before having breakfast, beans with citrus, berry or preserved fruit tones will be better.
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The charm of dark roasted beans is that their aroma and taste are more present. The aroma of nuts, cocoa, caramel and roasting brought by roasting can make a cup of coffee appear full and stable. When choosing, you might as well imagine when it will appear: with breakfast, taking it to work, or drinking it slowly at home, and then decide whether you want it to be more round or round.
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A cup of clear, light coffee is suitable in the morning to slowly wake up the palate; in the afternoon, you can switch to iced coffee with a juice flavor, which is refreshing and has a pleasant aroma; when making milk coffee at home, you should pay attention to the concentration and sweetness of the coffee liquid. The so-called distinctiveness is not just that the flavor words sound fresh, but that the beans still taste good after being put into the commonly used drinks.
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Speaking of coffee beans, everyone should know that coffee is made from green beans that have been roasted into mature beans. There are several degrees of roasting. Generally speaking, the most common classifications that appear in coffee shops are light roast, medium light roast, medium roast, medium dark, and dark roast. However, there is no clear definition between them. And as consumption
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During the roasting process, coffee beans undergo caramelization and Maillard reactions. Among them, the caramelization reaction allows more sugar substances to come out, giving the coffee a sweet aroma like chocolate; and the Maillard reaction forms a large number of pyrazine compounds, which are the most abundant aroma compounds in chocolate, giving it a chocolatey flavor.
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During the roasting process, coffee beans undergo caramelization and Maillard reactions. Among them, the caramelization reaction allows more sugar substances to come out, giving the coffee a sweet aroma like chocolate; and the Maillard reaction forms a large number of pyrazine compounds, which are the most abundant aroma compounds in chocolate, giving it a chocolatey flavor.
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When tasting coffee, we pay attention to the flavor, mouthfeel, and aftertaste, but when it comes to layering, few people understand what it means? This article from Front Street will take you to understand the layering in coffee! ! The rich layering of coffee means that when you take a sip of coffee, you can clearly feel a variety of flavors, that is,
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Medium-roasted beans in an espresso machine usually achieve a balance between aroma, sweetness and thickness. It doesn't push the acidity too much, nor does it have to rely on a pronounced roasty flavor to support the concentration. When actually choosing, you can first imagine when this bag of beans will appear: drinking alone in the morning, adding milk in the afternoon, or with family and friends.
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When rushing out early in the morning, SOE is usually made into condensed or hot American style, and a clear sweetness needs to be conveyed quickly in the mouth. Dark or medium-dark roasted beans often have rich aromas such as cocoa, caramel, and roasted nuts, and they still retain a sense of presence after adding hot water; if you choose a light roast that is too bright, the acidity may be prominent and undesirable.
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For many novices, Moka pots and espresso machines may need to try several different coffee beans due to extraction reasons before they can slowly find the ideal coffee. While the grind, bean type, extraction process and other mechanisms involved in making true espresso all affect the outcome of the brew
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In coffee cupping, there is a scoring item called "Balance", but the goal of its evaluation is not just the balance of sweet, sour, and bitter flavors! Instead, the score is based on the harmony between coffee’s acidity, sweetness, body, and aftertaste. Balance can be said to play a coordinating role
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