Aroma is the life of coffee quality and best expresses coffee production process and roasting technology. The climate, variety, processing method, storage and roasting technology of the production place are all conditions that affect the aroma of coffee beans. Roughly speaking, fat, protein, and sugar are important sources of aroma, while lipid components will blend with the bitterness and sourness of coffee to form a smooth taste. Therefore, the disappearance of fragrance means that the quality is deteriorated. Coffee generally has three flavors, let the coffee machine editor introduce you below:
The basic taste of bitter coffee. Raw beans contain only minimal amounts of bitter ingredients, followed by caramelization and charring of sugar, starch and fiber caused by roasting, resulting in coffee's most symbolic bitterness. Caffeine, one of the bitter ingredients, is also an important substance that shows the pharmacological characteristics of coffee. The content varies according to its type and roasting degree. The roasting temperature is high, and its content is low.
Bitterness mainly depends on roasting time, fire strength and fire power, but it will also be affected by brewing temperature and brewing time. Therefore, coffee brewed with high bitterness and refreshing taste needs rich knowledge and technology from roasting to brewing in addition to good coffee quality.
Second, sour
Coffee grown at high altitudes tends to be more sour, depending on the quality and variety of green beans. Generally lighter baked beans, more sour; darker baked beans, less sour.
III. Concentrated alcohol
The coffee shows ripe, mellow and strong taste. During baking, carbohydrates such as sucrose caramelize and the rest sweeten. Strong alcohol is acid, sweet, bitter, fragrant to achieve balance.
