When hesitating in a coffee shop
Bafaists often meet
Introduce you in detail every coffee to you
Coffee aroma
It is the element that I have to mention
For example, some coffee beans
It is "Nut Flavor", "caramel flavor"
Some coffee beans
Is "Rose Fragrance", "Chamomile"
Some coffee beans
It is "orange flavor", "apple flavor" ...
When listening to the cafeer's explanation
You may feel a little stunned
Isn't coffee just a coffee flavor?
Where are there so many types of aroma
Is there a flavor with coffee beans.
First of all, we have to explain that adding fragrance is feasible, but in relatively high -quality coffee beans, flavors are usually not added. why? Because the long -lasting time of the flavor is too long, it is often 24 hours after making coffee, and you can still smell the aroma. The experts can know it at all. There is almost no possibility of concealing the sky.
Good coffee beans, fragrance comes from itself. Coffee has aroma because the coffee beans itself stores rich aromatherapy material front -drives, such as carbohydrates, protein, lipids, organic acids, etc. In the process of coffee beans, the front drive of the flavor material will change again. Further enrichment, when heated, a series of complex reactions will be initiated inside the coffee beans, and a seductive aroma will be made.
Therefore, the conclusion is that the ultimate flavor of the coffee depends on the following three points: origin, treatment method, and roasting.
Coffee beans, in fact, coffee cherry core, it is fruit, contains natural fruit acid, and is also the source of fruit aroma. The cultivation of coffee cherry will affect the ingredients and content of its fruit acid. Generally speaking, the higher the production area, the stronger the fruits of its coffee beans. High -altitude areas are strong, and the temperature difference between day and night is large. Coffee cherry's front -drive aromatic sucrose, organic acid, cucurbitatine and fruit fragrance content are higher. Generally, coffee beans can be obviously capable of coffee beans above 1500 meters. The fruity fragrance of identification.
After picking, coffee cherry will quickly remove the pulp and remove the coffee beans, and be sent to the underwater tank fermentation (wet treatment) or placed on the platform (semi -dry treatment) to decompose and remove mucus. During the processing process, coffee beans will ferment, and different manufacturers use different yeast strains, which will promote pectin decomposition and produce a series of different aromas.
The last step is roasting. After heated coffee beans, a series of complex reactions will be activated, which will produce attractive aromas. The two important reactions are caramel response to Merner. After Mena's reaction began to be dehydrated with coffee beans, the bean color began to turn yellow into brown, and the reaction continued until the bean was completely cooled before it ended. In Merner's reaction, coffee beans produced more than 700 volatile organic compounds. And with the increase of the reaction time, the fresh flower aroma and fruity aroma are first produced, and then more nuts, vanilla, cream, and caramel flavors are produced, but the aroma of the flower and fruit produced before will begin to weaken. When the temperature rose to 170 degrees Celsius, the caramelization reaction began, the Mina response gradually slowed down, and the sugar material was further decomposed. Caramel reactions will deepen the color of coffee beans and create aromas such as fruits, caramel, and roasted nuts. Therefore, the baking time and technique control also determine the smell of coffee beans.
But what we need to explain is that when the barista tells you the incense and the taste, when you drink it yourself, you may not be able to feel it, because the taste buds of human beings are different, and the degree of perception of the aroma is not exhausted. same. The coffee industry's standard for fragrance is based on special -made flavor bottle. When the appraisers taste coffee, they will first compare the smell of smell bottle, and then accurately identify the fragrance of coffee. A pack of coffee beans with apples. There is an apple taste.
