Today,we'd like to tell you about the texture, texture is a flavor we experience through touch. Hands are the most sensitive parts of the body, followed by lips and tongue. The unique tactile feel of coffee is usually an important factor that determines its quality, that is, the mellowness and astringency of coffee.
Coffee mellowness refers to the coffee liquid in the mouth, the sense of saturation, weight, and the concentration of some, but more depends on other factors. Strict distinction should be, alcohol degree is a measure of oral nerve endings on the coffee liquid touch.
Most people think that astringent is a kind of bitterness. In fact, many bitter or sour foods also have astringency, which may be the reason for misunderstanding. The polyphenolic compounds in coffee can produce a jerky sensation. The chlorogenic acid in coffee degrades to caffeoylquinic acid in the baking process, which is a bitter obstruction substance. In addition, the coffee acid is also produced astringent ingredients.
There are many factors that affect the astringency of coffee. No matter what species, what kind of production conditions, not ripe beans are caused by a big culprit. In addition, the coffee beans on the silver skin is also the cause of the feeling of astringent, attached to the silver beans on the beans too much, especially in the baking and cannot be removed under the circumstances, it is likely to cause coffee astringent.
one way degassing valve feels that, on the one hand if the fire is too large, causing uneven baking ‘coke endogenous’ prone to taste and raw beans taste. On the other hand, poor smoke extraction during the baking process or too small opening of the air valve make the taste of the coffee cloudy and the astringent feeling is easily formed in the cup.