What are the bitter coffees? What coffee is not bitter

In terms of taste, relatively speaking, mocha should be one of the many coffees that are not bitter or mellow. But different forms of mocha taste different. Powdered instant coffee powder has a poor taste and cannot maintain the aroma of coffee well.

The coffee beans are ground with a coffee machine and the coffee powder is fragrant and the taste is not bitter. If you're drinking.

The taste of coffee is made up of basic tastes such as sour, sweet, bitter, etc. Among the many varieties of coffee, cappuccino is the most bitter. The ingredients of a general cappuccino are one-third espresso, one-third hot milk, one-third frothed milk, and some chocolate powder.

1. Mocha: Mocha is a relatively common coffee in daily life, compared with other coffees, mocha is more mellow, more sour and sweet.

2. Cappuccino: Cappuccino has a rich milk foam, a small amount of milk, and a little sugar, so it is sweeter.

3. Latte: Latte is not considered pure coffee in the strict sense, because latte will add a lot of milk when making it, and it has less bitterness.

Coffee: Coffee is a beverage made from roasted and ground coffee beans. As one of the world's three major beverages, it is the main drink popular in the world along with cocoa and tea.

Coffee tree is a perennial evergreen shrub or small tree belonging to the Rubiaceae family, the coffee for daily drinking is made with coffee beans with a variety of different cooking utensils, and coffee beans refer to the kernels in the fruit of the coffee tree, and then roasted with appropriate methods, a standard cup of coffee should not taste bitter, a qualified barista will rigorously carry out each step of the operation when making coffee, and finally the coffee presented to the guests will show different degrees of sweetness, acidity, Aroma or cleanliness.

I generally drink Americano, Americano.

Low in calories, and has a diuretic effect, heavy for moisture.

will be good for drainage. People who like to drink espresso are approachable, friendly, and adaptable. If you fall into this category, then you must really like the taste of coffee, which is a rare and valuable trait.

Black coffee, of course.

The biggest feeling of taste is bitterness. After surviving that bitterness, it is a pure coffee aroma, and the final taste is slightly sour! I used to drink lattes.

Because latte is a more balanced coffee. It is not only suitable for refreshing, replenishing nutrition and enhancing vitality when busy at work, but also suitable for leisure.

Lattes, which can be made with highly efficient Italian coffee machines, make this coffee very popular. Coffee has become a part of our lives, people who like coffee will feel that something is missing if they don't drink it for a day, and people who don't like coffee can drink a sip and can't sleep at night.

Mocha with a strong chocolate flavor is another choice for delicious coffee, I also like it personally, it can relieve people's anxiety, unlike the milky latte, the chocolate flavor of mocha is easy to make people have a strong sense of happiness, with milk will be more silky coffee beans If the coffee beans are more silky now, my favorite is Yirgachefe, the bright sour taste is matched with a light bitterness, and the sweetness is obvious, so this kind of coffee is more acceptable to me.

Flat white is made with milk directly. As soon as you enter the flat white, it looks like a espresso with milk, and the silkiness of the milk is accompanied by the strong aroma of the coffee, and you can vaguely feel the fierceness of the espresso. My favorite coffee is black coffee now, which is the kind that doesn't add any milk or sugar, and you can taste the original taste of coffee!

The Americano we buy outside now is black coffee. Latte with cappuccino.

And macchiato.

Probably the first choice for most people who like coffee that is not so bitter, Americano is a fast-food coffee made by mixing brewed coffee with water, which is suitable for office workers, while espresso is said to have a sweet aftertaste.

Generally, Americano coffee will be more bitter, like many sugar-free coffees from Nestle, which are more bitter. In addition, you can buy your own coffee beans to make it, and if you don't add sugar, it's quite bitter.

There are many such as cappuccino, espresso, latte, blue mountain, mocha, Japanese charcoal-yakinied, Irish coffee, espresso and many others, which are more bitter coffees.

Americano is more recommended because it is unsweetened and has a bitter taste.

Generally, normal coffee will have a bit of bitterness, people who like bitterness can try black coffee, black coffee is the most bitter coffee in coffee, after boiling through that bitter taste, only the fragrance of coffee is left, followed by latte, latte is a relatively balanced coffee, moderate taste, you can try it.

I recommend Nescafe, no sugar or milk, the effect is very good, and it is not particularly bitter, there are special top and bottom notes, which can satisfy your taste buds.

American black coffee, cappuccino latte, mocha charcoal coffee, Irish coffee, and Blue Mountain coffee are all more bitter.

The types of coffee are:

Blue Mountain Coffee: Produced in Jamaica Bisonson, it is mellow, slightly acidic, delicate and light in taste. Yunnan Coffee:

Bitter, fragrant, supple, soft and mellow, slightly sour. Colombian coffee: Produced in South America, it is mellow and slightly acidic to sour.

Brazilian coffee: produced in South America, bitter and fragrant, slightly acidic, slightly bitter, and restrained. Mandheling Coffee:

Javanese coffee: Produced on the island of Java, Indonesia, it is strong and bitter and weakly acidic. The most bitter coffee species is Javanese coffee.

Slightly bitter taste of the coffee:

1. Mandheling coffee: Produced in Indonesia, it is called Liaomentra, bitter and mellow, fragrant and bitter.

2. Brazilian coffee: produced in South America, it is neutral, moderately bitter, fragrant, slightly sour, and introverted.

3. Colombian coffee: produced in South America, slightly acidic, mellow, fragrant, wild jujube, micro-ridge sour to moderately acidic.

4. Blue Mountain Coffee: Produced in Jamaica, it is mellow and fragrant, slightly acidic, delicate in flavor and light in taste.

Coffee itself is not bitter because too much ground coffee is used and too little water causes bitterness. Bitterness is a basic sense of taste, and the sensory zone is distributed at the base of the tongue. The bitterness of a dark roast is deliberately created, but the common cause of bitterness is too much ground coffee and too little water.

A standard cup of coffee should not taste bitter, a qualified barista will carefully perform every step of the way when making the coffee, and the final coffee will be presented to the guest with varying degrees of sweetness, acidity, body or cleanliness on the palate.

The basic taste of coffee is the strength of the bitterness and the texture of the bitterness. Green beans contain only a very small amount of bitterness, which is then caramelized and charred by roasted sugar, some starch and fiber, which produces the most emblematic bitterness of coffee. and bitter ingredients"Caffeine"At the same time, it is also an important substance that expresses the pharmacological characteristics of coffee, and the content will vary depending on the type, refinement, and roasting intensity, and the high roasting temperature will reduce its content.

So the shallower the roast, the stronger the pharmacological effect of caffeine, and the darker the roast, the weaker it is. Generally speaking, coffee with a strong sour taste will have a weaker bitterness, while coffee with bitterness as the main body is more likely to appear less sour, so the proportion of sourness and bitterness gives coffee room for development in taste. The bitterness mainly depends on the roasting time and the strength of the fire, but it can also be affected by the soaking temperature and soaking time

Coffee cherries are harvested and processed in a variety of ways to form green coffee beans. The color, bitterness, acidity and aroma that are representative of coffee are all derived from the chemical reactions that occur during the roasting process. Roasting can better bring out the flavor substances in the green coffee beans.

Human roasting coffee beans at high temperatures, the cells in the seeds are rapidly dehydrated and weightless, the density is reduced, and after complex decomposition and polymerization reactions, thousands of chemical components are derived under the catalysis of high temperature, of which one-third are aromatic compounds, which are the pleasant or not-so-pleasant flavors we perceive when we taste coffee**.

Chlorogenic acid is a substance formed by plants during aerobic respiration and is found in many plants. As early as the beginning of the 20th century, scientific research has found that chlorogenic acid has anti-aging and antioxidant effects, so some scientific research institutions have also been studying the synthesis of chlorogenic acid.

Among them, the formation of bitterness is closely related to a component in coffee called "chlorogenic acid".

The degradation products produced by chlorogenic acid during coffee roasting account for 60-70% of the bitterness of coffee.

.The baking time is different.

This is the most fundamental difference between the roast levels: the difference in roasting time.

The light roast takes about 8 minutes, and the surface color is cinnamon;

Medium roasting takes about 10 minutes and is predominantly brown on the surface;

The dark roast takes about 12 minutes and the surface color is mainly dark brown.

The time required varies slightly from roaster to roaster).

2.Coffee beans are different in weight.

The coffee beans are always in a state of heat absorption during the roasting process. The water loss rate is about 15% for medium roasts and about 20% for dark roasted beans.

For single beans, medium-roasted beans are slightly heavier than dark-roasted beans.

3.Coffee flavors are different.

Coffee beans undergo a series of physical and chemical changes during the roasting process to produce the final coffee flavor.

Shallow roasting: high acidity, low body, floral and fruity flavors.

Medium roast: Balanced acidity and body, with caramel and nutty flavors.

Dark roasting: low acidity, high body, mainly roasted and spice flavors.