Does coffee taste bitter? Experts tell you first to distinguish between depression or suffering: one trick can improve

The bitterness of the coffee sense

As for the bitterness of the coffee sense, because caffeine itself has a bitter taste, organic acids such as quinine acid and green acid in the coffee will also bring bitterness of the sensory. In the process of baking beans, as the baking degree deepens, it will bring more and more bitter taste to the beans. But there is a kind of bitterness in coffee that cannot be completely affected by the bitterness of the sensory: when the coffee is too high and beyond the level of acceptance by drinkers, many people will think that this cup of coffee is "very bitter". But this kind of suffering is not the real pain felt by the senses, so the "very bitterness" here should be justified as "very heavy".

The swelling is often misunderstood, but swelling is not the same as swelling. Here is a technique to divide "bitter" and "heavy" into "delicious" and "heavy" into "delicious". If you get bitter taste, it will be the same as taking medicine. Even if you pour a lot of water in a short time, the strength of the bitter taste that can be reduced is quite limited. Compared to this, if the bitterness is caused by excessive concentration, just add more water to the coffee, it can greatly reduce the strength of the bitterness and even disappear. Knowing how to distinguish the difference between bitter taste and heavy bitterness is also very helpful in judging coffee quality.

{9 Knutsen) proposed at the U.S. Boutique Coffee Association, and later the Technical Standards Committee, which was commissioned by the U.S. Boutique Coffee Association, issued the following criteria for Boutique Coffee in 2004:

• Coffee bean grades are determined separately (no major defects shall be allowed, and a small number of secondary defects may be accepted).

• Only those who score 80 points in the cup can be considered fine coffee.

For quality standards at the coffee bean level, please refer to CQI's international coffee quality certifier certification system. When a coffee roaster or a home roasting coffee shop gets high-quality raw beans, it can produce a cup of coffee by roasting, grinding and soaking properly.

However, when I ask further what is "suitable" grinding and foaming, few people can give me the exact standards. Some people may say, "People who have certified gold cup extraction can brew fine coffee." But this answer still cannot satisfy me.

As mentioned in the previous article, I also passed the Golden Cup certification, but the cup of coffee I tested at that time was not delicious. I even think that if I were brought to the average cup test site, I wouldn't get 80 points. In other words, there is a gap between coffee that can be certified by Jinbei and coffee that is considered "delicious". If you have a certificate from an international coffee quality certifier, you might as well use a cup test to evaluate the coffee extracted by the gold cup standard. If there is any difference between it and ordinary hand-filled coffee, you can ask me.

On the other hand, I am often asked by people who do not have a sensory certificate of coffee. They say that the beans that are roasted and certified by fine coffee are obviously delicious when hand-pasted, but when applied to the method of cup testing and extraction, they become less delicious. How should I adjust it? From this, it can be seen that no matter whether you use fine beans or certified by gold cup extraction, you will not be able to make fine coffee. If we want to shorten the gap between the two, we must design a way to find out the differences. The following is a sharing of our personal experience after repeated experiments.

First, we discuss the extraction method. The coffee extracted by the cup measurement standard will match the gold cup standard, which means the extraction rate is 18%∼ 22%; the concentration is 1.15%&sim recognized by SCA; 1.45%. In addition, the extraction during cup testing is mainly soaking, which can obtain a relatively good extraction uniformity. Inverse manual extraction depends on gravity filtering, which is relatively easy to cause uneven extraction due to differences in personal manual extraction skills, which ultimately leads to the unbalanced coffee flavor and is not good to drink.

Furthermore, some people will improve the bitterness brought by coarse grinding scales. Perhaps this layer of skin causes the current hand-coffee particles to become thicker and thicker as they grind. Although it is quite interesting and not, if you look back at the coffee quality, the extraction rate is still not related. Just like the Godfather of Coffee Scott. As Lao said, the extraction rate must reach 19%, so that the coffee powder can give off enough material flavor, so that it can be used to view the quality. There are also differences in the bubble time between

. According to the cup test specification, the time for evaluating the coffee is calculated from the contact with the coffee powder to the water, which is limited to 35 minutes; in a different sentence, at the cup test, the coffee powder will be extracted for more than 30 minutes. Although the water temperature will gradually decrease when the water is connected to the coffee powder and the extraction effect will become lower and lower, the total contact time of the water powder of hand-filled coffee is usually less than 5 minutes, or even less than 150 seconds, which is a huge gap compared to the 30 minutes of cup testing. In addition, even experienced cup testers usually enter the trial stage after the coffee powder is contacted with water for more than 10∼ 15 minutes later, the coffee powder will not be completed only once; the coffee powder will be soaked for so long, so the grinding scale will naturally not be too fine. However, the brewing time of hand-filled coffee is much shorter than that of cup tests. To successfully achieve an extraction rate of more than 18%, a grinding degree that is smaller than that of cup tests must be used. Based on the above, it seems that the difference between coffee brewed in cup measurement and hand-filled coffee with a grinding degree is huge compared to cup measurement.

Finally, I want to share my sensory experiences about overextraction and inadequate extraction of coffee. A cup of coffee with insufficient extraction will have a poor performance of poor flavor.. Most of the acidic tastes that are slightly insufficient in extraction are shown; if the extraction is even less sufficient (it can be judged from the puff parameter), the coffee will show a bland and tasteless state, and the acidic feeling will be weak.

On the other hand, if you feel bitter in a cup of coffee, it is mostly judged as overextracting, but this manifestation is usually local, that is, only a small part of the coffee powder is overextracted, and most of the other coffee powders are appropriate or insufficient. To do this, we must further observe the extraction status of most coffee powders (that clearly larger than fine powder particles). When most coffee powder is extracted properly, the flavor of the coffee will be relatively clear, and the bitterness of over-extraction will be suppressed inexplicably; if most coffee powder is slightly insufficient, it will show the bitterness of acidity and over-extraction; if the extracted coffee powder is even less sufficient, you may only feel the bitterness of the senses, the main axle, the flavor is weak and the taste is light.

※ This article is excerpted from "Coffee Master's Coffee Master. Chao Ge’s coffee classroom: hand-punching, tampering, unique stimulation techniques, reconnecting coffee extraction and sensory experience.

"Coffee's Coffee's Coffee. Chao Ge’s Coffee Classroom: Hand-blown, plugging, unique techniques for stimulating the body, reconnecting coffee extraction and sensory experience》

Author: Chen Bingchao

Publisher: Dialect Culture

Publication date: 2023/09/08

Responsible editor: Gu Zihuan