bitpie安装官网下载|咖啡bitterness
bitpie安装官网下载|咖啡bitterness
作者： bitpie安装官网下载
2024-03-11 01:59:30
咖啡為什麼會苦？苦味真的不好嗎？ - 生活實用 選豆指南 成真健康
咖啡為什麼會苦？苦味真的不好嗎？ - 生活實用 選豆指南 成真健康
返回網站返回網站咖啡為什麼會苦？苦味真的不好嗎？苦味在精品咖啡中一直是個不討喜的名詞，好咖啡應該要香甜可口，口感平衡度佳，也許帶些酸，而且不需要加糖就讓咖啡好喝。但究竟是什麼讓咖啡有苦味？這些苦味真的那麼糟嗎？讓我們來看看。香甜可口的咖啡，來源：Matt Fury苦味不好嗎？其實苦味不是那麼糟，事實上如果咖啡沒有苦味調和，可能喝起來會太酸或太甜，當中的關鍵就是「平衡度」。一點的苦味能帶出更豐富多元的風味層次，前提是苦味不要過重。然而有趣的是，對多數人來說，我們能接受很苦的咖啡更甚於很酸的咖啡。然而，苦味太重的咖啡確實很糟，所以讓我們來看苦味到底是什麼，以及如何在沖煮時避免苦味。使用Kalita Wave沖煮的咖啡，來源：Tyler Nix延伸閱讀：咖啡不好喝的六大原因，別讓焦苦破壞一天的好心情什麼是苦味？大家都有吃到苦味的經驗，然而常常會有你吃到苦味，而別人卻吃不到苦味的情況，這是味覺的感官認知，代表感官感受因人而異。同樣重要的是要注意，味覺不僅是創造出苦味的感受而已。風味這個詞代表很多東西的集結，包含嗅覺、情緒、音樂甚至海拔也會影響。然而這不是本文要探討的內容，現在讓我們專注於探討味覺，以科學角度來看咖啡的苦味。希望這杯不會是很苦的咖啡。來源：Matt Fury延伸閱讀：學會咖啡杯測 行家與你之間只有一線之隔苦味的科學人們過去認為舌頭有不同味覺感受的分布，像是甜味、鹹味、酸味及苦味各有不同的接收區域。但現在我們都知道這些風味在舌頭的任一區塊都可感受到。因為我們舌頭的感知細胞有很多蛋白質，根據美國醫療品質與效率研究所指出，約35種蛋白質會跟食物中的化合物產生反應，產生苦味的感受。這代表苦味感受來自咖啡中稱為酚類化合物的物質，當中最常見的又稱為綠原酸，之後我們會再討論。在阿拉比卡的咖啡生豆中，這種物質占了約8%，而且這種物質對品嘗咖啡的味覺感受有很大的影響。綠原酸的種類很多，我們只需要了解最特別的兩種就好了，綠原酸：生豆中最常見的化合物，di-CGA反應出咖啡苦味的主要物質。雖然咖啡苦味大多來自奎寧酸，但有研究指出，咖啡因也會影響苦味，然而咖啡因對苦味的影響程度頂多只是次要的。咖啡風味的複雜化合物，會與舌頭上的蛋白質相互作用，來源：Matt Fury延伸閱讀：較深焙的咖啡有較多咖啡因？來自生豆的苦當我們談到咖啡的苦味時，常會聯想到烘焙，但事實上有些咖啡比其他咖啡含有更多苦味。首先，羅布斯塔咖啡的苦味就比阿拉比卡強烈，因為羅布斯塔的綠原酸及咖啡因含量較高。羅布斯塔的綠原酸在生豆狀態就達10%，而阿拉比卡僅2%。此外，羅布斯塔的咖啡因含量將近阿拉比卡的兩倍多。然而，不僅是咖啡品種會影響苦味而已，2006年時，巴西植物物理學期刊發表了有關酚類化合物的研究：「品種、品類的基因、成熟度、外部環境因素與種植環境，都是影響生豆中奎寧酸含量的重要因素，進而影響最後喝到的這杯咖啡」。研究中也提到處理法的影響，特別是季風處理法。這是印度一種傳統的處理法，將生豆暴露在高濕度的季風環境下，這種處理法可以降低生豆的綠原酸及苦味。而咖啡果實的成熟度，研究則指出「例如，未熟豆則含有較多奎寧酸，也就是為什麼一杯咖啡有很多未熟豆時會很苦澀」。咖啡生豆，來源：Café Don Emilio烘焙會增加咖啡的苦味？烘焙時，綠原酸會產生變化並分解。雖然咖啡中主要的苦味來自綠原酸，但事實上綠原酸本身並沒有苦味！綠原酸在烘焙時會分解成”綠原酸內脂”和”苯基林丹”。2007年，先驅學者Thomas Hofmann指出苯基林丹會產生部分苦味，此外，苯基林丹也會影響咖啡烘焙的風味。淺焙至中焙的咖啡會有較多綠原酸內脂，Hofmann形容這種焙度的咖啡為「令人愉悅、有品質的咖啡苦味」。而較深焙的咖啡則有較多苯基林丹，「苦味強烈且會殘留在口中」。所以淺至中焙的咖啡會有較低苦味，且保留咖啡原始的香氣與風味。但當然苦味是一種主觀感受，你不喜歡苦味不代表其他人不喜歡。新鮮烘焙的咖啡，來源：Kris Krüg via Flickr, CC BY-SA 2.0推薦影片：咖啡的組成是什麼？如何在沖煮時避免苦味如果你買了淺焙的優質阿拉比卡，就能避免苦味嗎？不一定。不管是自己沖煮還是專業咖啡師沖煮，都還是會影響最後杯中的風味。不要過度萃取咖啡以避免苦味，因為苦味是在沖煮的後段才會大量釋出。萃取時有多變因：沖煮方法、研磨粗細、水溫、沖煮時間等，而以下有些建議的地方。首先，不論使用什麼沖煮方式，都要確保咖啡研磨粗細，當研磨的越細，咖啡粉接觸的表面積越大，雖然會萃取出更濃的咖啡，但同時也會增加過度萃取的風險。接下來要確認沖煮水溫，水溫越高，萃取出的物質越多，如果咖啡豆苦味較強烈，建議用較低水溫沖煮。再來要看沖煮時間，如果咖啡較苦，代表沖煮時間可能太長。最後要記得，萃取是取得整體的平衡，如果你調整了沖煮變因，像是調整研磨粗細，則沖煮時間也會被影響。一杯美味的咖啡需要集結正確的研磨粗細、水溫及沖煮時間。來源：Matt Fury延伸閱讀：咖啡萃取不足?過萃?如何靠品嘗得知?苦味並不總是那麼糟，但如果苦味覆蓋其他風味就會有問題。不過在你看完這篇文章，對咖啡的苦味來源了解之後，我們可以在當中摸索如何控制這些變因。照著建議的步驟進行，找出咖啡中你喜歡的平衡口感及風味。<<推薦文章>>—為什麼有些咖啡比較酸—影響咖啡風味的三大變因本文由Matt Fury撰寫，由Verônica Belchior及Scott Rao提供資訊輔助，譯自Perfect Daily Grind。由成真咖啡翻譯。原文連結：https://www.perfectdailygrind.com/2017/12/bitterness-coffee-always-bad-or-not/品嚐台灣烘豆冠軍烘焙的新鮮咖啡掛耳接單現做，極致新鮮最低每包掛耳只要25元立即購買訂閱上一篇較深焙的咖啡有較多咖啡因？下一篇咖啡萃取不足?過萃?如何靠品嘗得知? 返回網站提交取消
認真對待咖啡裡的苦和澀 - 咖啡知識，咖啡推薦，咖啡知識家 COFFEE+
認真對待咖啡裡的苦和澀 - 咖啡知識，咖啡推薦，咖啡知識家 COFFEE+
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認真對待咖啡裡的苦和澀coffee2022 年 2 月 4 日咖啡知識
內容目錄
咖啡裡苦味的主要來源並不是咖啡因如何減少苦味咖啡裡的澀味有哪些喝咖啡時為什麼會感受到澀味？推薦閱讀:
咖啡裡苦味的主要來源並不是咖啡因
烘焙過的咖啡豆會產生一種連續反應，咖啡豆中的綠原酸會轉化為綠原酸內酯，如果繼續加深烘焙度，後者將分解為苯基二氫化茚。綠原酸內酯能夠在中淺度烘焙的咖啡中產生適度的苦味，而被分解為苯基二氫化茚才是造成咖啡中苦味的根本原因。相比於苯基二氫化茚帶來的苦味，來自於咖啡因的苦味只佔了咖啡苦味的10% 而已。咖啡的另一個苦味來源是褐色素，褐色素的分子有大有小，大分子的苦味更強，小分子的弱一些。隨著烘焙程度的加深，褐色素的含量會上升，大分子的褐色素含量也慢慢增加。這也就是為什麼深度烘焙的咖啡苦味更強烈一些。相對於阿拉比卡種，羅布斯塔種的咖啡更苦一些，這也是褐色素造成的。羅布斯塔種的低聚醣類含量比阿拉比卡種的低，不容易焦糖化，所以容易形成大分子的褐色素，烘焙後就會有明顯的苦味。此外，咖啡豆中的氨基酸和蛋白質加熱後會形成環縮二氨酸，視形成的分子結構不同也會有不同程度的苦味。
如何減少苦味
來自綠原酸的苦味是無法去除的，但是我們在製作咖啡的過程中，可以盡可能避免其苦味的出現。主要有三種方法。①首先是避免深度烘焙，因為深度烘焙帶來的炭化和焦油會讓味道變苦。②其次是不要過度萃取，過度萃取會讓咖啡口感木質化，產生苦味。萃取手法盡量均勻穩定，也能避免苦味出來。此外，咖啡粉研磨較細、水溫過高、水質較硬，都可能讓藏在咖啡粉裡的苦味跑出來，這些都要根據咖啡豆的品種等實際情況加以避免。
咖啡裡的澀味有哪些
澀分四種：青澀、乾澀、生澀和燥澀。不同的澀，產生的原因也不同。
青澀的咖啡豆會在商業豆裡較常見，因為商業豆的種植高度通常都在中低海拔，且生產的量也比較大，所以多以機器採收，機器不會分辨青或熟，一趟機器過去，不分青紅皂白通通收割，而且商業豆也都沒在篩選豆子，所以商業豆經常會喝到不成熟的味道。高海拔的咖啡豆，沒有辦法用機器採收，多以人工手採，所以就不會有這種情況發生。以咖啡而言，果實不熟叫青澀；而烘焙不熟或萃取咖啡時的水溫不夠就叫做生澀。採用青澀果實製成的咖啡，咖啡在熱時就顯出澀味。咖啡熱時或許還可以修飾酸的味道，一旦溫度降至中溫或低溫的生澀感就會顯露出來。咖啡越冷，酸的生澀感越重，這就是為什麼我們提倡不喝冷咖啡的原因。乾澀會發生在咖啡豆烘焙時。咖啡烘焙完後，豆子裡會保留一些足以讓咖啡潤滑與保存的水分：如果水分存留過多，則表示咖啡豆沒有烘熟；但是如果豆裡的水分不足，豆子就會過乾，那麼咖啡就會乾澀。乾澀的豆子在萃取的過程中，咖啡粉會膨脹的很厲害，這種膨脹感會讓你誤以為咖啡豆很新鮮，因為只有越新鮮的咖啡豆膨脹感才會越好。放比較久的豆子因為與空氣接觸的密度較高，會吸取較多的水分，豆子潮了之後，咖啡含水量提升了粉就會比較沉。而乾澀的咖啡，即使放置時間久了再拿來萃取，咖啡粉也會膨脹。如果水分嚴重不足，咖啡在萃取時粉面會產生如月球表面般的空洞。燥澀會發生在咖啡過度萃取。過度萃取就是萃取咖啡的時間太長。多久的時間算過長？想像一杯萃取時間達40-50 秒的精品意式濃縮咖啡，這種過萃的咖啡會很苦、乾燥感且空洞，這是代表過度萃取咖啡最明顯的三個特徵。
喝咖啡時為什麼會感受到澀味？
澀是由咖啡中的特殊化學物質產生，會讓你的口腔和牙齒感覺乾澀。咖啡的干澀感通常與吃生蘋果、生香蕉時嘴裡的感覺非常相似。而我們感受到咖啡有澀感/澀味的時候，大多數情況下是來自咖啡中多酚類化合物或者酸類化合物。當多酚類化合物（咖啡豆中的綠原酸、單寧酸等抗氧化化合物）與我們的唾液接觸後，這些化合物會使唾液薄膜中的蛋白質發生反應，這一反應會降低唾液的潤滑性。失去唾液的潤滑，咖啡的物質會更多地與舌面產生摩擦，所以出現發麻/乾燥的感覺。澀味雖然不像苦和酸那麼強勢，但它像幽靈一樣，有時在剛萃取出的咖啡裡就能明顯感受到，有時在咖啡熱的時候不明顯，在咖啡變涼時便會放大。這種味覺會在口腔裡久久揮之不去，給品嚐咖啡時帶來不快。但與苦味來自咖啡豆本身有所不同，澀味主要是在烘焙和沖煮階段產生的，所以要避免澀味相對比較容易。
咖啡產生澀味，主要有以下幾個方面的原因。
銀皮殘留過多：銀皮或多或少會有殘留，殘留量小時不構成影響，過多則會帶來澀味。尤其是經水洗法得到的咖啡豆在非深度烘焙時，中央線容易留有白色銀皮。而經日曬法得到的咖啡豆在烘焙後很少有銀皮殘留。如果咖啡豆在研磨後還能看到有大量銀皮，可以輕輕吹掉。有的磨豆機配的粉盒會產生靜電黏住銀皮碎屑，只是清理稍微麻煩些。烘焙太淺：一般來說，我們對咖啡進行杯測的目的就是要判斷咖啡的風味，從而決定是否購買；或者決定如何才能烘焙出咖啡的最高品質。在烘焙過程中，造成澀味的原因比較複雜，一般認為是“脫水期”過短，也就是脫水不足，豆子（豆芯）沒熟；除此之外，根據田口護大師的說法，綠原酸在「加水分解」過程中停留過長，也會產生過量的咖啡酸和奎寧酸，從而苦澀……精品咖啡豆多屬於深綠色硬豆，若烘焙太淺，豆子還未充分膨脹，中央的芯就容易產生澀味，甚至會刺激喉嚨。對於烘焙太淺的豆子，在做濾紙滴濾萃取時要以高溫熱水快速萃取，能一定程度上減少澀味。但不能去盡澀味，在醇厚度上也會遜色。豆子成熟度不高：精製度低，或者混入了尚未成熟的青色咖啡豆時，則容易產生澀味，而且會有刺激喉嚨的味道。萃取過度：水溫過低、過高或者萃取時間過長，都會令澀味增加。很多咖啡用80℃以下的熱水萃取，澀感會很明顯。如果是新鮮烘焙的咖啡豆，用超過96℃的熱水萃取時，因為註入熱水後膨脹的咖啡粉很快碎裂，會導致悶蒸不完全，容易產生大量混雜的澀味。萃取時間過長也會將苦澀味帶入咖啡液中。咖啡粉太細：用濾紙滴濾萃取時，若咖啡粉中混雜有太多細微粉末，咖啡就會有明顯的澀味與雜味，咖啡液也顯得混濁。
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How To Taste Coffee: Bitterness - JavaPresse Coffee Company
How To Taste Coffee: Bitterness - JavaPresse Coffee Company
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How To Taste Coffee: Bitterness
Written by: Garrett Oden
We both know what the classic cup of diner coffee tastes like: weak, dark, and bitter. Bitterness in coffee is generally associated with bad coffee from the good ol’ days before specialty roasters, home coffee grinders, and hip pour over devices. However, bitterness doesn’t have to be a bad thing.
Believe it or not, the best coffees in the world have a hint of bitterness (the good kind).
In freshly roasted and ground coffee, a gentle bitterness can wrap flavors together, round out sweetness and acidity, and contribute towards the thick body of coffee. It’s not something to be avoided at all costs. It’s a time to appreciate in moderation and context.
This blog on coffee bitterness is part of our Coffee Tasting Series. I suggest you take a look at the beginning if you’re just jumping in.
If you want to know how to taste the difference between good and bad bitterness, read on.
The Bad Kind Of Bitterness
Bitterness in coffee is the result of 21 known sources. Caffeine, certain acids, proteins, and alcohols are some of the main contributors to bitterness, but chlorogenic acid is the primary source.
When these elements are extracted from the coffee beans in excess, they overpower the sugars and aromas. This causes your coffee to be overly bitter and unpleasant.
There are a few ways we get bitter coffee. Though it always begins at the farm, we’ll focus on the two ways that are closer to home.
Bitterness From Roasting
When coffee beans are roasted, thousands of chemical reactions take place over the course of several minutes. Most of these reactions we want to happen in a specific order to produce sweet, balanced coffee that stays true to the farm it came from. Some of these reactions we want to avoid entirely.
One particularly damaging reaction is when chlorogenic acids break down into phenyl indanes in dark roasted coffee. Chlorogenic acids are already quite bitter, but when they are heated over 425+ degrees, they form even more bitter phenyl indanes.
Most specialty coffee roasters avoid roasting their coffee very dark in order to avoid that bitterness-increasing chemical reaction.
Read: What Does A Coffee Roaster Actually Do?
Though we typically associate bitterness with ashy, burned, over roasted coffee, coffee can be roasted too lightly as well. These coffees have more of a grassy bitterness, which is just as unpleasant.
Avoid these two extremes if you’re a fan of rich, balanced, and sweet coffee. Unfortunately, this rules out most supermarkets and non-specialty coffee shops, whose roasters roast coffee to that point of unbalanced bitterness to hide the weird flavors of low quality coffee beans.
Bitterness From Brewing
Even if your coffee was grown and roasted by the most skilled professionals in the world, you can still make it bitter if you’re not careful.
Coffee stays at peak freshness for two to three weeks after being roasted. After this period, the flavors decay rapidly, resulting in a muddy, bitter tasting coffee. I cannot overstate how important it is to use freshly roasted and freshly ground coffee if you want to experience a coffee at its peak flavor and freshness!
It’s pretty easy to over brew your coffee by using the wrong grind size, letting the coffee brew for too long, or using water that’s too hot. All of these cause your final cup to be overly bitter, because you literally pull out too much of the bitter stuff (caffeine, acids, and such).
If you think you may be over brewing your coffee, don’t worry! We’d love to help you bring balance back to your coffee. These may help:
How To: The Golden Ratio in Coffee Brewing
How To Pair Your Coffee Brewer With Its Perfect Grind Size
The Good Kind Of Bitterness
The kind of bitterness we want in our coffee is smooth and deep. It rounds out flavors, brings balance to bright acids, and adds complexity.
Just like with sweetness or acidity, describing bitterness is easiest when you pair it with the flavors found naturally in the coffee. Let me give you a few examples:
I once had a coffee from El Salvador with a bright orange note, gentle sweetness, and floral acidity. To round out the coffee’s flavor, there was a slight and pleasant orangey bitterness that reminded me of the bitterness that some oranges have.
A Sumatran coffee I had a couple years ago had a really woody and spicy flavor profile with a bitterness that reminded me of star anise or licorice. It was complex and interesting.
Read: Why Your Grinder Is The Most Important Piece of Coffee Gear
Some coffees have a deep bitterness reminiscent of dark chocolate. Some have a tart bitterness like that of a grapefruit. Sometimes the bitterness is fermented like low-quality wine.
If you find yourself struggling to describe a coffee’s bitterness, ask the magic question:
What does this remind me of?
All Things In Moderation - Even Bitterness
Bitterness, in moderation, can be a good thing in coffee. Like with everything else, it’s all about finding the balance. If you can learn to taste and appreciate balanced bitterness in coffee, you can learn to appreciate anything.
I encourage you to find ways to appreciate other things in your life that you typically consider to be unpleasant. Let coffee be the starting point for learning to feel gratitude, even in the less pleasant aspects of life.
Remember that one of the best ways to reduce bad bitterness in coffee is to brew it at peak freshness, which is only possible when your coffee beans are shipped to you immediately after being roasted.
That's how we do it with our JavaPresse Coffee Subscription: your beans are roasted and shipped the very next day. You always know you're getting the freshest beans possible!
If you'd like to explore how amazing and fresh coffee can taste like, check out the JavaPresse Coffee Subscription for yourself.
Next up in the How to Taste Coffee Series: Aroma!
Happy tasting!
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Written by: Garrett Oden
Resident Coffee Educator
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An Advanced Guide to Coffee Flavor Profiles - Green Coffee Beans Wholesale
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An Advanced Guide to Coffee Flavor Profiles
Did you know that Americans drink about 400 million cups of coffee every day? Many coffee drinkers like drinking specialty coffees like lattes, cappuccinos, and espressos.
There are many different ways consumers can enjoy a nice cup of joe, some like adding milk and sugar, while others drink it black, and there are also many different flavors when it comes to coffee. But, of course, this is all dependent on the soil and climate of the coffee plants. Withdrawing is just as easy, will be released within the next several days.
We will discuss the different coffee flavor profiles present in coffee beans.
Tastes and Aromas
Before we get started on the different flavors of coffee, we need to talk about the difference between aroma and taste.
The taste of a coffee bean is determined by the type of climate it grew in. For example; Brazil grows its coffee beans in the high mountains, where it is a bit colder. As a result, the bean matures slower than in warmer climates and develops a sweet and complex flavor.
Aromas, on the other hand, are determined by the roasting level. Sugar browning, for example, produces nutty, chocolate, or caramel notes. The Maillard Reaction is largely responsible for these notes to pop in our coffee cups.
Coffee Flavor
Now that we know the difference between aroma and taste, let’s dive into the different flavors that coffee can produce. We will do this by starting with flowery coffee.
Flowery Coffee
Coffee beans are actually seeds of a berry of the coffee tree. So it is no surprise that our coffee contains hints of flowers and fruit. These fruity aromas, called enzymatic properties, can range from tartness to sweetness.
The way that the beans are grown, processed, and roasted can play a significant role in this particular flavor of the coffee.
Acidic Coffee
Acidic flavors should not be confused with sour coffee. Acidic coffee contains hints of citric acids such as lemon and lime, malic acids like green apple notes, or sweet and tangy notes like phosphoric acid.
Acidic flavor in coffee can make the coffee pop and bring an exciting and new flavor profile to coffee.
Bitter Coffee
Although bitterness is often not a sought-after flavor in coffee, it can bring a nice complex profile to your coffee. The key is proper balance; just enough bitterness will complement and bring out the other flavors.
Sweet Coffee
Sweetness in coffee is a much-desired flavor. It is often associated with the chocolate notes that we find in coffee. This is produced by the different roasting and processing methods used.
These methods include fermenting, not washing before drying, and lightly roasting the beans.
Sour Coffee
Sour coffee should not be confused with the acidic flavor. Sour coffee is not a desired element in coffee. And there are several reasons why your coffee might taste sour.
First, the sour flavor in coffee is extracted during the brew of your coffee. As a matter of fact, it is the first flavor that is released during the brew. Thus, the coffee becomes balanced during different points of the brew. It is a common mistake in brewing but an easy fix as well.
It is also possible that the coffee was a bit too cool for the brewing process to be successful. As mentioned above, the brewing process extracts the sourness first. If your water is not hot enough, it won’t be able to extract the other delicious flavors.
Much like the water temperature, the water amount is also a key factor in a successful brew for similar reasons. If the water level is too low, the desired flavors such as sweetness, flowery, and acidity will not be extracted properly.
How to Describe Coffee
If you want to become a connoisseur of coffee, you must know the right lingo and terms to describe a good cup of java. We will discuss some of the popular terms used to describe coffee.
There are several elements that professional roasters look for when they rate a cup of coffee. These elements include; flavor, aroma, body, and acidity. We have already discussed three of those terms. So, we will look at the body first and then look at some other important elements in a cup of coffee.
Body
The body of a coffee is the texture and the aftertaste of the beverage. A full-bodied coffee is thick like milk or cream and leaves a long aftertaste. Tea, for example, has very little body as it is more watery and doesn’t necessarily linger on the tongue.
Balanced
We briefly touched on the term “balance” when we discussed bitterness. Good coffee is perfectly balanced and has no dominant trait. Coffee that is too sweet isn’t a good coffee. The same goes for other factors of coffee such as body, fruitiness, smokiness, and much more.
Clean
A beginner coffee drinker might associate a clean cup of coffee with a cup that has little body. This is not the case. A clean cup of coffee does not have any flavor defects. These defects can include fermentation, rotten fruit, and a peanut flavor.
These defects are caused by a misstep in the processing procedure, such as picking the bean too early, roasting it too long, or any other of the many steps that are involved in the plant-to-cup process.
Learn All About the Different Coffee Flavor Profiles Today
There are many resources online to learn more about different coffee flavors. As you can see, there are many factors that make up the different coffee flavor profiles.
The options are endless, since coffee is such a popular beverage, and for a good reason. When done right, it is a delicious way to start off your day, bring people together, and much more!
Check out our coffees and order the best coffee beans today!
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Latest findings on bitter substances in coffee | ScienceDaily
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Latest findings on bitter substances in coffee
Why caffeine is not the sole contributor to bitterness
Date:
June 17, 2020
Source:
Leibniz-Institut für Lebensmittel-Systembiologie an der TU München
Summary:
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study provides new insights into the molecular interactions between bitter substances and bitter receptors. This is of relevance not only for taste perception.
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FULL STORY
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the Leibniz-Institute for Food Systems Biology and the Technical University of Munich (TUM) provides new insights into the molecular interactions between bitter substances and bitter receptors. This is of relevance not only for taste perception.
Caffeine is surely the best-known bitter coffee constituent. However, this stimulating substance is not solely responsible for the bitter taste of the beverage. The latest findings from a study conducted by the Freising team of scientists confirm this. Using a cell-based testing system -- a type of artificial tongue -- and docking analyses, the team investigated five different bitter coffee constituents. The tests included the bitter substance mozambioside identified in Arabica beans, its roast product bengalensol, and the well-known coffee compounds cafestol, kahweol, and caffeine.
Based on the results of their study, the research team assumes that mainly two of the 25 human bitter taste receptors respond to the coffee's constituents. Whereas a relatively high concentration of caffeine is necessary to stimulate the receptors TAS2R46 and TAS2R43, considerably smaller amounts of the other four substances are needed. The caffeine concentration required to activate the bitter taste receptor TAS2R43 to the same degree as mozambioside or bengalensol was about 30 and 300 times higher, respectively, says lead author Tatjana Lang from the Leibniz-Institute for Food Systems Biology.
Bitter substance reduces bitter taste?
Further studies conducted by the researchers suggest that the bitter substances contained in coffee interact with each other. These studies showed that kahweol and mozambioside exhibit similar binding properties for the bitter taste receptor TAS2R43. Compared to mozambioside, however, kahweol receptor activation was relatively weak and, depending on the dose, was capable of inhibiting the mozambioside-induced activation of the bitter taste receptor. "We therefore assume that kahweol can reduce the bitter taste elicited by TAS2R43 by suppressing more effective bitter substances at the receptor," says principal investigator Maik Behrens, who is head of the research group Taste Systems Reception & Biosignals at the Leibniz-Institute.
Behrens adds that this effect could play a role in coffee preparations that do not include a filtering step like espresso or Turkish coffee, which are beverages that contain kahweol.
Bitter receptor affects gastric acid secretion
Behrens says the study results are exciting from another perspective as well, adding that: "All of our findings indicate that bitter coffee substances quite specifically activate two of the 25 bitter taste receptors. We furthermore know that both types of receptors are present not only in taste cells. TAS2R43 is also present in the stomach and in conjunction with caffeine plays a role in the regulation of gastric acid secretion. The question now arises as to how coffee constituents like bengalensol, which activate the receptor with much higher potency, might be involved in this regulatory process."
It is also interesting that many people do not possess the bitter taste receptor TAS2R43 due to a genetic variation. This could explain the differences in individual coffee taste perception or its tolerability says Veronika Somoza, director of the Leibniz-Institute for Systems Biology. She adds that much more research is needed to elucidate the complex interaction of bitter substances, bitter receptors, and their effects on the human body.
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Materials provided by Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. Note: Content may be edited for style and length.
Journal Reference:
Tatjana Lang, Roman Lang, Antonella Di Pizio, Verena Karolin Mittermeier, Verena Schlagbauer, Thomas Hofmann, Maik Behrens. Numerous Compounds Orchestrate Coffee’s Bitterness. Journal of Agricultural and Food Chemistry, 2020; 68 (24): 6692 DOI: 10.1021/acs.jafc.0c01373
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Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. "Latest findings on bitter substances in coffee." ScienceDaily. ScienceDaily, 17 June 2020.
Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. (2020, June 17). Latest findings on bitter substances in coffee. ScienceDaily. Retrieved March 10, 2024 from www.sciencedaily.com/releases/2020/06/200617121445.htm
Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. "Latest findings on bitter substances in coffee." ScienceDaily. www.sciencedaily.com/releases/2020/06/200617121445.htm (accessed March 10, 2024).
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IBC International Bittering Units (IBU) Chart
IBC International Bittering Units (IBU) Chart
International Bittering Units (IBU) Chart
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For those of you who want to know about beer bitterness, read below:
From Wikipedia, the free encyclopedia:
The International Bitterness Units scale, or simply IBU scale, provides a measure of the bitterness of beer, which is provided by the hops used during brewing. An IBU is one part per million of isohumulone — the higher the number, the greater the bitterness. A light American lager might be as low as 5 on the scale, while a barley wine can range up to 100. Measures for other beverages are below.
The bittering effect is less noticeable in beers with a high quantity of malted barley, so a higher IBU is needed in heavier beers to balance the flavor. For example, an Imperial Stout may have an IBU of 50, but will taste less bitter than an English Bitter with an IBU of 30, because the first beer uses much more malt than the second. The technical limit for IBU's is around 100, others have tried to surpass this number but there is no real gauge after 100 IBUs when it comes to taste threshold.
If you don't see you beer style here...Let us know. We will add it.
This list was last updated 4 April 2007.
Beer Style
IBU
Altbier Hybrid*
24-30
American Dark Lager
14-20
American Lager
5-15
American Light Lager
8-17
American Premium Lager
13-23
American Wheat
10-17
Barley Wine
50-100
Belgian Brown Ale
15-25
Belgian Dubbel
10-25
Belgian Tripels
14-25
Berliner Weisse
3-6
Bitter, Extra Special
30-35
Bitter, Ordinary
20-25
Bock Lager
25-28
Bock, German Lager
20-30
Bock, Helles (Pale) Lager
20-35
Brown Ale
15-20
Brown Ale, American
25-60
Brown Ale, English
15-25
California Common
33-45
Cream Ale Hybrid
10-18
Dopplebock Lager
17-27
Dortmunder/Export Lager
23-29
Dunkel Lager
16-25
English Mild
14-20
English Old/Strong Ale
30-40
Fruit Beer Hybrid
Varies
German Hefeweizen
10-16
Herb and Spice Beer
Varies
Imperial Stout
50-80
India Pale Ale (IPA)
40-60
Kolsch Hybrid
20-30
Lambics
11-23
Light Ale
10-15
Marzen/Octoberfest Lager
22-28
Munich Dunkel Lager
14-24
Munich Helles Lager
18-25
Pale Ale, American
20-40
Pale Ale. Classic
20-40
Pale Ale, English
20-40
Pilsner, Classic Lager
35-45
Pilsner, Czech Lager
35-43
Pilsner, German Lager
30-40
Porter
20-60
Porter, Robust
25-40
Rauchbier
20-25
Saison
20-30
Scotch Strong Ale
25-35
Scottish Brown
5-20
Scottish Export
15-20
Scottish Heavy
12.17
Scottish Light Ale
10-15
Smoked Beer
20-30
Stout, Dry
30-35
Stout, Sweet (Cream)
15-25
Vienna Lager
18-25
Weizenbock
10-20
Weizen
13-17
*Hybird Beer: Brewed with either lager or ale yeast.
实用！超全咖啡专业术语中英文对照表，对咖啡师、咖啡控都很实用 - 知乎
实用！超全咖啡专业术语中英文对照表，对咖啡师、咖啡控都很实用 - 知乎首发于咖啡教室切换模式写文章登录/注册实用！超全咖啡专业术语中英文对照表，对咖啡师、咖啡控都很实用教室君常见咖啡分类低因咖啡 ：Decaffeinated Coffee半脱因咖啡：Half-decaf Coffee现磨咖啡 ：Fresh Ground Coffee黑咖啡：Black Coffee速溶咖啡：Instant Coffee手冲咖啡：Pour Over Coffee冷萃咖啡：Cold Brew Coffee冰滴咖啡：Cold Drip Coffee / Dutch Coffee法式滴滤咖啡 ：French Coffee挂耳包：Drip Bag Coffee招牌咖啡：Signature Coffee咖啡馆里常见的咖啡拿铁咖啡 ：Coffee Latte卡布奇诺 ：Cappuccino美式咖啡：Americano摩卡咖啡：Coffee Mocha / Mocha玛奇朵：Macchiato焦糖玛奇朵：Caramel Macchiato可塔朵：Cortado醇艺白 / 馥芮白 / 平白咖啡：Flat White欧蕾咖啡：Coffee Au Lait半拿铁 / 布雷卫咖啡：Breve 阿芙佳朵：Affogato密斯朵咖啡：Coffee Misto浓缩康宝蓝：Espresso Con Pana浓缩咖啡玛奇朵 ：Espresso Macchiato 意式浓缩： Espresso（Short black）澳式咖啡：Long Black，先在杯中加入约120毫升的热水，然后冲入双份浓缩，表面会有咖啡油脂蕊丝翠朵：Ristretto，萃取标准浓缩咖啡时仅萃取其前段，将萃取时间掐到15-20秒左右廊构咖啡：Lungo，拉长萃取时间后的浓缩咖啡，萃取时间会在30秒以上，萃取液量会达到近60毫升红丝绒拿铁：Red Velvet Latte冰薄荷咖啡 ：Iced Mint Coffee 果味卡布奇诺 ：Fruit Cappuccino 薰衣草卡布奇诺 ：Lavender Cappuccino 香草卡布奇诺 ：Vanilla Cappuccino 菠萝冰美式 ：Iced Pineapple Americano 芒果冰美式咖啡 ：Iced Mango Americano 蜜桃冰美式咖啡 ：Iced Peach Americano 香蕉冰美式 ：Iced Banana Americano 冰摩卡 ：Iced Mochaccino 冰水果咖啡 ：Iced Fruit Coffee 法国香草咖啡 ：French Vanilla Coffee 漂浮冰咖啡 ：Iced Coffee Float 巧克力冰咖啡 ：Iced Chocolate Coffee玫瑰夫人咖啡 ：Rose Lady Coffee 墨西哥冰咖啡 ：Iced Mexican Coffee 瑞士冰咖啡 ：Iced Swiss Coffee 皇家咖啡 ：Royal Coffee 君度咖啡 ：Cointreau Coffee 爱尔咖啡 ：Irish Coffee 姜汁咖啡 ：Ginger Juice Coffee 贵妇人咖啡 ：Dame Coffee 椰香咖啡 ：Coconut Coffee星巴克相关每周精选咖啡：Coffee of the week星冰乐：Frappuccino气致冷萃：Nitro Cold Brew冰柠耶加：lced Citrus Yirgacheffe泰舒茶：Tazo Tea抹茶拿铁：Green Tea Latte伯爵红茶：Earl Grey冰摇柠檬茶：Iced Shaken Lemon Tea经典热巧克力：Signature Hot Chocolate杯型超大杯：Venti大杯：Grande中杯：Tall小杯：Short牛奶的种类全脂牛奶：Whole Milk（total ester milk）低脂牛奶：Lowfat脱脂牛奶：Nonfat Milk（skinny milk）豆奶：Soy milk半牛奶半奶油 / B奶：Breve（half-and-half）蛋奶：Eggnog有机牛奶：Organic Milk椰奶：Coconut Milk杏仁奶：Almond Milk糖浆香草：Vanilla无糖香草：Sugar-free Vanilla巧克力糖浆：Chocolate Syrup焦糖：Caramal太妃坚果糖浆：Toffee Nut杏仁：Almond榛果：Hazelnut无糖榛果：Sugar-free Hazelnut覆盆子：Raspberry薄荷：Peppermint肉桂：Cinnamon香草精：Vanilla Extract奶泡：Milk Foam巧克力粉：Chocolate Powder鲜奶油：Whipped Cream（whip）星巴克咖啡选择单点一份浓缩咖啡：Solo单点双份浓缩咖啡：Doppio加一份浓缩咖啡：Single加二份浓缩咖啡：Double加三份浓缩咖啡：Triple加四份浓缩咖啡：Quad定制不要奶油 / 奶沫：No Whip（foam）多奶沫少奶 / 少奶沫多奶：Dry（wet）多点奶沫：Extra Foam多 / 少点牛奶：More / Less Milk热一点的：Extra Hot少量奶油、糖浆、奶沫：Light Whip（syrup、foam）不要糖：Sugar Free增加浓缩咖啡浓度：Extra Shots秘密菜单：Secrect Menu在店里喝咖啡：for here外带：to go杯盖：Cup Lid杯托：Tray吸管：Straw咖啡品种阿拉比卡：Arabica 罗布斯塔：Robusta 利比瑞卡： Liberica 波旁：Bourbon 卡杜拉：Caturra 帝比卡：Typica蒙多诺沃：Mundo Novo卡图文：Catuai马拉戈日皮：Maragogype瑰夏：Geisha / Gesha怕卡斯：Pacas薇拉·萨尔奇：Villa Sarchi帕卡马拉：Pacamara肯特：Kent常见的产地名 咖啡带：Coffee Zone 巴西：Brazil 哥伦比亚：Colombia 哥斯达黎加：Costa Rica 埃塞俄比亚：Ethiopia 危地马拉：Guatemala 印度尼西亚：Indonesia 肯尼亚：Kenya 巴拿马：Panama 坦桑尼亚：Tanzania 云南：Yunnan 也门：Yemen咖啡豆单品：Single Estate综合：Blend爪哇：Java耶加雪菲：Ethiopia Yirgacheffe肯尼亚：Kenya肯亚特极：Kenya AA哥伦比亚：Colombia曼特宁：Sumatra Mandheling曼巴咖啡：Mandeling & Brazilian Coffee碳烧咖啡：Charcoal Roasted Coffee巴西咖啡：Brazilian Coffee哥伦比亚咖啡：Colombian Coffee夏威夷可娜咖啡：Hawaiian Kona Coffee蓝山咖啡：Blue Mountain Coffee极品蓝山咖啡：The Best Blue Mountain Coffee猫屎咖啡：Kopi Luwak精品咖啡：Specialty Coffee商品咖啡：Commodity Coffee咖啡树：Coffee Tree咖啡樱桃：Coffee Cherry咖啡生豆：Green Coffee Bean脱皮：Process摘果：Harvest发酵：Fermentation瑕疵豆：Defect银皮：Silverskin咖啡豆：Coffee Bean蜜处理法：Honey Process日晒处理法：Natural Process水处理法：Washed Process季风处理法：Monsooning去果皮日晒处理法：Pulped Natural Process批次：Lot咖啡器具摩卡壶：Moka Maker法压壶：French Press爱乐压：AeroPress蛋糕杯：Kalita Wave滴滤杯：Dripper美式滤泡壶：Chemex虹吸式咖啡壶：Siphon/syphon越南壶：Vietnamese Pot比利时皇家咖啡壶 / 平衡式塞风壶：Balancing Syphon土耳其咖啡壶：Cezve美式滴漏咖啡壶：Electric Coffee Maker那不勒斯壶：Napoletana咖啡细口壶 ：Swan Neck Kettle咖啡机：Coffee Machine咖啡壶：Coffee Pot咖啡机（壶）：Coffee Maker咖啡磨豆机：Coffee Grinder滤纸 ：Coffee Paper Filter粉层膨胀：Bloom水粉比例：Brew Ratio冲煮时间：Brew Time克丽玛 / 咖啡油脂：Crema杯测：Cupping品尝：Tasting咖啡机意式咖啡机：Espresso Machine半自动机型：Semi-automatic自动机型：Automatic营业商用机型：Commercial消费者机型：Consumer气压 ：Bar锅炉：Boiler冲煮头：Machine's Grouphead布粉：distribute（distribute the grinds）压粉锤：Tamper填压：Tamping冲煮把手：Portafilter粉碗：Basket蒸汽管：Steamwand喷嘴：Nozzle控制面板：Panel拉花缸：Pitcher打奶：Steam Milk咖啡拉花：Latte Art蒸奶：Steamed Milk奶泡：Milk Foam咖啡因：Coffeine咖啡渣：Sediment 咖啡粉饼：Coffee Pack / Coffee Bed研磨：Grind萃取：Extraction冲煮：Brew冲煮温度：Brew Temperature冲煮时间：Brew Time咖啡浓度：Strength of Coffee萃取不足：underextracted过度萃取：overextracted磨豆机磨盘式 / 锯齿式磨豆机：Burr Grinder刀盘 / 刀片式磨豆机：Balde Grinder粗研磨：Coarse，颗粒如粗盐大小，适合法压式、过滤式咖啡 中研磨：Medium，颗粒如砂砾状，适合平底滤壶的滴滤式咖啡细研磨：Fine，颗粒如一般的糖或盐，适合锥状滤壶的滴滤式咖啡浓缩咖啡式研磨：Finer / Espresso，颗粒比一般糖再更细一些，适合浓缩咖啡极细研磨：Finest / Turkish咖啡烘焙烘焙工坊：Roastery烘焙师：Roaster咖啡师：Barista杯测师（咖啡品质鉴定师）：Cupper / Q-Grader咖啡烘焙机：Coffee Roaster鼓式 / 滚筒式烘焙机：Drum Roaster浮风床式烘焙机：Fluid-Bed Roaster切线式烘焙机：Tangential Roaster球式离心力烘焙机：Centrifugal Roaster烘焙咖啡豆 / 熟豆：Roasted Coffee极浅烘焙：Light Roast肉桂色烘焙：Cinnamon Roast中度烘焙：Medium Roast中高度烘焙：High Roast都市烘焙：City Roast深都市烘焙：Full City Roast法式烘焙：French Roast意式烘焙：Italian Roast重焙：Deep Roast深焙：Dark Roast咖啡风味描述平顺：Smooth深度：Depth风味：Flavor醇度：Body酸度：Acidity苦味：Bitter甘度：Sweet香气：Aroma干净：Clean平衡：Balance口感：Body / Mouthfeel复杂度：Complexity清淡：Bland咸味：Briny泥土的芳香：Earthy独特性：Exotic芳醇：Mellow温和的：Mild柔润的：Soft香辛：Spicy发酸：Sour浓郁的：Strong狂野的：Wild葡萄酒味儿：Winy黄油味：Buttery乳脂状：Creamy厚重：Heavy轻：Light稠：Thick薄：Thin水味：Watery咖啡相关组织和赛事雨林联盟：Rainforest Alliance卓越杯： COE - Cup of Excellence 精品咖啡协会：SCA - Specialty Coffee Association美国精品咖啡协会：SCAA - Specialty Coffee Association of America 欧洲精品咖啡协会：SCAE - Specialty Coffee Association of Europe世界咖啡师大赛：WBC - World Barista Championship 世界咖啡拉花大赛：WLAC - World Latte Art Championship 世界咖啡烘焙师大赛：WRC - World Roasters Championship 世界咖啡冲煮大赛：WBCC - World Brewers Cup Championship 世界咖啡调酒大赛：WCIGSC - World Coffee In Good Spirits Championship 世界咖啡杯测大赛：WCTC - World Cup Tasters Championship 世界爱乐压大赛：WAC - World Aeropress Championship 专业咖啡大师竞技赛：P.C.A - Professional Coffee Athletics常见的咖啡馆星巴克：Starbucks瑞幸咖啡：Luckin Coffee连咖啡：Coffee Box蓝瓶咖啡：Blue Bottle知识分子咖啡：Intelligentsia树墩咖啡：Stumptown反文化咖啡：Counter Culture雀巢咖啡：Nestlé太平洋咖啡：Pacific Coffee咖世家：Costa漫咖啡：Maan Coffee动物园咖啡：Zoo Coffee上岛咖啡：UBC Coffee雕刻时光咖啡：Sculpting in Time咖啡店：Coffee Bar / coffee Shop咖啡角：Coffee Corner咖啡控：Coffee Lover咖啡桌：Coffee Table喝杯咖啡休息一会：Coffee Break最后再来学一个，嘿嘿 zhuangbility编辑于 2020-07-08 13:12咖啡英语咖啡文化赞同 50727 条评论分享喜欢收藏申请转载文章被以下专栏收录咖啡教室就想开家小小
Coffee - Acidity? Bitterness? Sourness? Sweetness?
Coffee - Acidity? Bitterness? Sourness? Sweetness?
top of pageHomeReviewsTop ListsEducationMoreUse tab to navigate through the menu items.All PostsReviewsTop ListsEducationSearchCoffee Beans and BlendsJan 13, 20214 min readCoffee - Acidity? Bitterness? Sourness? Sweetness?Updated: Jan 14, 2021Acidity, Bitterness and Sourness are often confused when describing coffee flavour.We know that volatile compounds are responsible for aroma, whereas flavor, aftertaste, and body usually come from the carbohydrates (sugars), proteins, melanoidins (the large molecules that give roast coffee its brown color and texture), lipids (oils), etc.When discussing coffee, the terms which keep cropping up are Acidity, Bitterness, Sourness, Astringency and Sweetness. Acidity is measured on a pH scale of 0 for the Strongest Acid to 14 for the strongest Base/Alkali (least acidic)Perceived acidity of coffee results from protons being donated to receptors on the tongue.Acidity (as opposed to bitterness) is a valued quality of coffeeAcidity is a revered but contentious attribute in specialty coffee. Loved by third wave consumers and prized by competition judges, but it is also a cause of confusion.Acidity isn’t easy to define mainly because it takes so many different forms.
A coffee which is more acidic affects the flavor and the aroma, and takes on the characteristics of stone fruits such as sweet nectarines or juicy apples.
You can define acidity by the "sharpness" the coffee leaves in one’s mouth. No sharpness: no acidity ... or very low acidity.Without acidity coffee will taste ‘flat.’According to cofferesarch.org, some 43 acids can be found in coffee.Of these, 13 are considered volatile meaning those acids can be converted into a gaseous form so they evaporate off over time giving coffee much of its aroma; 18 are considered non-volatile and these remain stable within the coffee.We also know that volatile compounds are responsible for aroma, whereas flavor, aftertaste, and body usually come from the carbohydrates (sugars), proteins, melanoidins (the large molecules that give roast coffee its brown color and texture), lipids (oils), etc.High acidity found in coffee beans is associated to:beans grown at high altitudesbeans grown in mineral-rich soils (e.g. volcanic soil)washed coffees often have higher acidity than dry processed beans. Brewed coffee acidity is dependent upon a variety of things such as the darkness of the coffee roast, the type of roaster(roast method), the roast "profile" and the brewing or extraction method. Even the storage of the beans pre-brewing will affect the acidity of the cup. Acidity can be measured by the variation in the composition of organic acids such as citric, malic, lactic, tartaric, to name the main ones, and large molecules called polyphenols, in particular chlorogenic acids (CGAs) and tannins which are the primary sources of astringency in brewed coffee.The majority of astringent polyphenols found in brewed coffee occur when channeling occurs during extraction (in both espresso and percolation brewing)The best coffees in the world still have a hint of bitterness!
This can come across as flavors of dark chocolate, spice, or woodiness!These lower flavour notes are actually good as they can round-out the flavor and bring a balance to the sharper acids to provide a more pleasant overall flavour in a full mug of brew.Bean Origin and variety affect the acidity.Malic acid is more prevalent in Kenyan coffees, while Citric acid is more common in Colombian coffees, so this means more apple-like notes from Kenya and more citrus fruit notes from Colombia. Arabica species, tend to have less chlorogenic acids which decreases its perceived acidity.Climate and elevation also affect acidity.More coveted coffee beans are typically grown at higher elevations. Coffee grown at cooler temperatures in the higher altitudes tends to ripen slower, which encourages development of more complex flavors. When brewed, these tend to be more acidic and aromatic than coffees lower down in warmer climates.Sourness is an extreme form of acidity and is considered a coffee defect.A sour flavour hits you quickly and aggressively and creates an immediate reaction like puckering of the lips or it might feel sharp on the sides of the tongue.
Sourness is undesirable and distracting.BitternessWhen we talk about bitterness, we mean "in-your-face" bitterness. It doesn't add anything to the depth or complexity of other flavors and frequently overshadows those other flavours.As noted above, this kind of bitterness is caused by extracting bitter chemicals from the grounds. These chemicals, other than caffeine, typically extract after everything else and this is why over extracted coffee is often unpleasantly bitter.Coffees which are roasted very dark also tend to have more of these bitter chemicals from the outset, so, beans from a roasting company who favour really dark roasts may make coffee taste over extracted! Over extracted bitterness can sometimes be so overpowering that it completely kills the other flavors, leaving the brew to seem lifeless, dull, and bland.Under extracted coffee can also have a thin, dull flavor, but in that case, an intense sourness will be present because flavors haven’t been sufficiently pulled out of the grounds to balance the overall taste.On the other hand, Sweetness is one of the universally appreciated characteristics of a good cup of coffee. Whether its a bright, acid-forward, light roast or darker, full-bodied coffees, developing and highlighting sweetness is key to achieving a balanced, enjoyable brew.When it comes to sweet flavors in coffee, terminology generally speaks of the sugar-browning category: nutty, caramelly, and chocolatey.Proteins and carbohydrates in green coffee break down during the roast process into caramelized sugars and amino acid complexes. These are responsible for giving coffee its sweetness.Sweetness is an essential part of coffees' flavour balance and roundness.High altitude coffee cherries which ripen more slowly, generally develop more sugars. Honey processed beans typically result in sweeter coffees than washed processing.Most mature, healthy, and defect-free Arabica beans have some degree of sweetness.Disclaimer: As an Amazon Associate I earn from qualifying purchases made through links on this page.CoffeeAcidityBitternessSournessSweetnessEducation44 views1 commentPost not marked as likedRecent PostsSee AllEthiopian Discoveries 320Post not marked as likedWIX Noobie Fail210Post not marked as likedCoffee Shots & "The God Shot"1460Post not marked as likedAbout UsWe are here to share our discoveries and learnings regarding coffee beans, brewing, roasting and blending.
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如何接受并描述咖啡中的苦味？_风味
如何接受并描述咖啡中的苦味？_风味
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如何接受并描述咖啡中的苦味？
2019-08-08 12:20
来源:
精品咖啡美学
原标题：如何接受并描述咖啡中的苦味？
咖啡给人的第一印象一直都是：黑、苦；有些美式咖啡虽然苦味比较弱，但同时的醇度也很单薄。在精品咖啡潮流兴起之前，咖啡中的苦味通常会与坏咖啡联系在一起。
然而，咖啡中的苦并不一定是一件坏事，在刚烘焙好的咖啡中，柔和的苦味包裹着风味一起，使咖啡的甜感和酸质更加圆润，使咖啡的口感拥有丰富的多层次。
THE BAD KIND OF BITTERNESS
咖啡为什么会苦？
咖啡中的苦味是由21个已知来源组成的。绿原酸是主要来源，其他的还有咖啡因、一些酸化合物、蛋白质和醇类物质，都是造成苦味的主要原因之一。当这些元素被过量萃取时，它们就会抑制人们味觉对糖份和香气的感知。从而导致咖啡的味道过于苦涩，令人不悦。
纵使咖啡在种植期就决定了苦味物质的含量，但我们能接触到的，还有两种其他能够影响咖啡苦味的因素。
展开全文
Bitterness From Roasting
烘焙中产生的苦味
咖啡豆在进行烘焙时，成千上万的化学分子会在几分钟内产生不同的化学反应。烘焙师会对这些反应进行一定程度的控制，我们希望这些化学反应会遵循一个特定的顺序去进行发展，产生咖啡中的甜感和平衡度，保有咖啡本真的味道。当然，还有一些反应是我们希望永远不要在烘焙过程中产生的。深烘焙的一个特别有害的反应是，绿原酸分解成苯基吲哚。绿原酸本身就已经很苦了，但是当咖啡豆被烘焙到超过218摄氏度时，绿原酸就会分解成更苦的苯基吲哚。
大多数精品咖啡烘焙师会为了避免这种增加苦味的化学反应，避免将咖啡烘焙的太深。虽然我们通常把苦味与烟灰和过度烘焙的咖啡联系在一起，但咖啡烘焙的程度太轻，这些咖啡更多会产生一种草的苦味，这也同样令人不悦。
Bitterness From Brewing
冲煮时产生的苦味
即使拿到一支世界上最棒的咖啡熟豆，但如果不小心的话，仍然会让这杯咖啡变得苦涩。咖啡在烘焙后的两到三周是它的佳展现状态，两到三周之后，咖啡的风味会迅速衰退，让咖啡中的苦味越发地展现出来。所以，所有行业内人士都在强调使用新鲜烘焙和现磨咖啡的重要性。
如果你想体验咖啡最佳高峰期色风味和新鲜度，就要避免使用错误的咖啡研磨尺寸，不要将萃取咖啡的时间延长得太久，或者使用温度太高的水去萃取咖啡，这会非常容易造成咖啡的过度萃取。所有这些都会使咖啡变得过于苦涩，因为萃取了太多了咖啡中的的苦味物质。
THE GOOD KIND OF BITTERNESS
如何去形容咖啡中好的苦味？
我们想要的咖啡里的苦味是顺滑且深沉的。它丰富的风味，带来平衡且明亮的酸质，并且会增加咖啡复杂性。就像咖啡中的甜感和酸质一样，当把苦味和咖啡中天然的风味搭配在一起时，描述咖啡中的苦味是最简单的。举个例子：萨尔瓦多的咖啡，会带有一种淡淡而令人愉快的橘子皮的苦味，咖啡中就会像是带有一种甜橙的香气；苏门答腊的咖啡，有一种木质和辛辣的味道，它的苦味会让人想了八角或甘草的那种香料的苦味，既复杂又有趣；有些咖啡的苦味很深，让人想起黑巧克力；有些咖啡的苦味短暂且轻盈，像葡萄柚那样的苦涩；有的咖啡的苦味像劣质葡萄酒一样，带有涩感……如果你很难去描述一杯咖啡的苦涩，那就可以在大脑的记忆宫殿中搜索：这个苦味，让你想起了什么食物？
适度的苦味，在咖啡中是一件好事，就像其他事情一样，这一切都是为了找到平衡。学会品尝和欣赏咖啡中的平衡的苦味，也有助于我们更好的品鉴咖啡。
从另一个方面来看，也是让我们去欣赏你生活中那些不愉快的事情。让咖啡成为学习感恩的起点，去接受生活中发生的所有的事情。
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Just a moment...
a moment...Enable JavaScript and cookies to conti【咖啡课堂】咖啡中的苦和涩从何而来？ - 知乎
【咖啡课堂】咖啡中的苦和涩从何而来？ - 知乎首发于时光煮咖啡切换模式写文章登录/注册【咖啡课堂】咖啡中的苦和涩从何而来？Swanna CoffeeSo wanna be the one.咖啡是茜草科植物的果实，70%的成分为纤维，30%左右的成分为可溶于水的生物碱、酸性脂肪与挥发性脂肪等物质，科学家已经从咖啡中分离出1500种左右的物质。苦味对于咖啡的苦味，很多人下意识地认为是咖啡因造成的，事实上咖啡因里的苦味可能只占到咖啡苦味的10%，那么，剩下的90%是源自于哪里呢？1、褐色素褐色素根据分子的大小来分，分子越大苦味也就越强。在烘焙的过程中，深度烘焙会增加褐色素，分子较大的褐色素也会随之增多。所以在饮用深度烘焙的咖啡时，就会发现苦味较强。阿拉比卡种与刚果种的咖啡豆苦味的强度与口感不一样，这是由于褐色素的量与分子大小所造成的。刚果种的低聚糖含量比较低，不会发生焦糖化，容易产生分子比较大的褐色素，即使浅度烘焙，也很容易产生苦味。2、氨基酸与蛋白质氨基酸与蛋白质加热的过程中会产生环缩二胺酸，这是由两个氨基酸组合产生的物质，组合方式的不同，苦味的强度也会不同。除了咖啡、可可、黑啤等物质也是由其产生的。3、绿原酸据《环球科学》报道，德国慕尼黑科技大学的托马斯·霍夫曼及其同事对煮好的咖啡进行了分离。他们发现，咖啡中分子量最小的一部分化学分子，味道是最苦的，而这一部分子也就成为了下一步的研究对象。利用质谱仪分析之后，霍夫曼鉴定出了其中一个分子——绿原酸内酯，这是绿原酸（几乎存在于所有植物中）的分解产物。然后，霍夫曼的研究小组配置了一系列不同的咖啡，分别测定了其中绿原酸内酯的含量。他们发现，在烘烤咖啡豆时，会激发一个连锁反应，绿原酸首先被分解成绿原酸内酯，如果烘烤继续进行，绿原酸内酯又会分解成另一种物质-苯基林丹。尽管在轻度和中度烘烤程度的咖啡中，内酯只会产生温和的苦味，但是，如果咖啡豆烘烤时间比较长，内酯的二次分解产物就会产生浓烈的苦味。咖啡的苦还跟咖啡本身的品种、烘焙方式、烘焙程度、萃取方法有直接关联。这个在如何做好一杯手冲咖啡等关于萃取的文章中，已经有分享，这里不再赘述。涩味涩味不同于酸甜苦，严格来讲它其实不是一种味道，应该叫做“涩感”，是食物中的多酚化合物在口腔中与口腔唾液里的蛋白质相凝结而形成的在口腔上皮组织上产生褶皱中的粗糙感，是一种触感。这种多酚化合物存在于多种水果以及茶、红酒、巧克力和咖啡中。绿原酸、单宁酸、儿茶素等都属于多酚类。咖啡里的涩感主要是“二咖啡酰奎宁酸”（Decaffeoylquinic aic），是咖啡豆在烘焙过程中由绿原酸降解而成。另外，咖啡里含有的少量酒石酸（Tartaric acid）亦称“葡萄酸”也是涩感的来源。1、生豆差异造成的涩一是咖啡品种不同，绿原酸含量不同。比如罗伯斯塔豆往往比阿拉比卡豆的涩感更强烈，因为阿拉比卡豆的绿原酸含量仅为5.5-8%，而罗伯斯塔豆为7-10%，烘焙后的“二咖啡酰奎宁酸”的含量会更高。另外，高海拔的阿拉比卡豆成熟期，含糖量高，只要烘焙时焦糖化反应转换得充分，冲泡出的咖啡风味圆润无涩感，而低海拔的豆子往往风味单薄，涩感也会由于整体口感的单薄而更加明显。所以你去某些不注重咖啡豆品质选择的咖啡馆喝咖啡，都逃不掉涩感对你味蕾的侵袭。另外，与多数水果一样，未成熟的咖啡豆里含有更多的绿原酸，如果在烘焙前未经手工挑选，这个在烘焙师眼里的瑕疵豆混入，就不能保证存在明显的涩感。在诗夏精品咖啡，对每一颗给客户的豆子，都要经过烘焙师反复挑选，生豆挑了，熟豆还要挑，以确保出品的咖啡风味的干净与优雅。2、烘焙不当造成的涩 一是火力过大造成烘焙不均匀，豆子夹生，或者烘焙过程中排烟不畅、制气阀开放太小均会使得咖啡风味变得浑浊，形成涩感。二是烘焙太浅时，咖啡豆焦糖化不完全，很多风味物质没有转化，咖啡本身的甜度不出来。尤其是烘焙浅的豆子中，银皮残留较多，研磨后混在咖啡粉中，萃取时酸与涩就难免。一些水洗豆子，为体现果酸和花香风味，可在烘焙时要拉长蒸发水分的过程，等待爆裂完全再出炉，且高温快萃。不过，那样的咖啡即使不涩，往往醇厚度、平衡感也会有缺失。3、萃取不当引起的涩一是水温过低。一般来说，低于76度水温基本很难萃取出完整风味的咖啡。有效风味萃取不足，而涩味反而显露。二是水温过高或闷蒸过久。超过92度或，闷蒸过久，容易造成萃取过度，把好的、不好的一起全萃取出来，特别是一些风味较薄、烘焙较浅的豆子，更容易造成涩感明显。三是研磨太细，或者混杂的细粉太多，粉不均匀，也同样容易萃取过度，风味浑浊，涩味增加。作者|楼波音先生
北京诗瓦娜咖啡品牌联合创始人
杭州诗夏咖啡品牌创始人
国家金融经济师
浙江省大学生创业导师
人社部高级咖啡师职业考试题库专家
商务部中国咖啡产业联盟联合发起人发布于 2019-04-23 16:45咖啡咖啡文化精品咖啡赞同 42 条评论分享喜欢收藏申请转载文章被以下专栏收录时光煮咖啡诗意看世界，匠心
【咖啡小知識】咖啡到底是苦的好，還是酸的好？ Coffee knowledge: Is coffee bitt
【咖啡小知識】咖啡到底是苦的好，還是酸的好？ Coffee knowledge: Is coffee bitt
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咖啡 咖啡豆及咖啡粉 咖啡禮盒及套裝 滴漏咖啡 咖啡磨豆機 即溶咖啡 咖啡用品 咖啡機 蒸汽奶泡機 手沖壺 20週年購物現金劵 節日之選 ⏱️預購貨品 「Little」 優惠 所有商品 腰果及腰果糖 茶 茶葉及茶包 茶壺 紅酒及白酒 手工啤酒 果乾 朱古力 蔗糖 可可粉 生活日常 冷凍食品 其他 By Brand FAIRTASTE 三洋 Clipper CUG Divine Drip Drop Driver Gaggia KONO 蜜蜜啤 Niche Nordqvist STTOKE Seed & Bean The Brew Company WPM 攜喜街 甚麼是攜喜街？ Very Ginger 好夠薑 Urban Mushroom 香城遺菇 One More Dish 加餸 Siu Jak Farm 小澤農場 WanToEat 韻嘢食 Lively Life 喜居生活 甚麼是公平貿易? 公平貿易市場 VS 自由貿易市場 公平貿易如何有助生產者？ 公平貿易如何有助消費者？ 公平貿易等於有機嗎？ 公平貿易有認證嗎？ 公平貿易產品比較貴嗎？ 公平貿易產品夥伴 關於我們 品牌故事 願景和使命 FAIRTASTE Believer 與我們合作 活動與工作坊 媒體報道 聯絡我們 Fair Box 咖啡自動售賣機 會員獨家 細味公平會員獎賞 細味公平 VIP 會員尊享禮遇 分銷點 公平日誌 $ HKD P MOP ¥ CNY $ TWD $ USD $ SGD € EUR $ AUD £ GBP ₱ PHP RM MYR ฿ THB د.إ AED ¥ JPY $ BND ₩ KRW Rp IDR ₫ VND $ CAD 繁體中文 English 繁體中文 購物車
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目錄 咖啡 咖啡豆及咖啡粉 咖啡禮盒及套裝 滴漏咖啡 咖啡磨豆機 即溶咖啡 咖啡用品 咖啡機 蒸汽奶泡機 手沖壺 20週年購物現金劵 節日之選 ⏱️預購貨品 「Little」 優惠 所有商品 腰果及腰果糖 茶 茶葉及茶包 茶壺 紅酒及白酒 手工啤酒 果乾 朱古力 蔗糖 可可粉 生活日常 冷凍食品 其他 By Brand FAIRTASTE 三洋 Clipper CUG Divine Drip Drop Driver Gaggia KONO 蜜蜜啤 Niche Nordqvist STTOKE Seed & Bean The Brew Company WPM 攜喜街 甚麼是攜喜街？ Very Ginger 好夠薑 Urban Mushroom 香城遺菇 One More Dish 加餸 Siu Jak Farm 小澤農場 WanToEat 韻嘢食 Lively Life 喜居生活 甚麼是公平貿易? 公平貿易市場 VS 自由貿易市場 公平貿易如何有助生產者？ 公平貿易如何有助消費者？ 公平貿易等於有機嗎？ 公平貿易有認證嗎？ 公平貿易產品比較貴嗎？ 公平貿易產品夥伴 關於我們 品牌故事 願景和使命 FAIRTASTE Believer 與我們合作 活動與工作坊 媒體報道 聯絡我們 Fair Box 咖啡自動售賣機 會員獨家 細味公平會員獎賞 細味公平 VIP 會員尊享禮遇 分銷點 公平日誌 帳戶 會員登入 新用戶註冊 其他 聯絡我們 繁體中文 語言 English 繁體中文 貨幣 $ HKD P MOP ¥ CNY $ TWD $ USD $ SGD € EUR $ AUD £ GBP ₱ PHP RM MYR ฿ THB د.إ AED ¥ JPY $ BND ₩ KRW Rp IDR ₫ VND $ CAD
【咖啡小知識 Coffee Tips】咖啡到底是苦的好，還是酸的好？ Is coffee bitter or sour? 2022-01-20
其實咖啡豆不只是有酸味和苦味，還有其他的甜味、花果味、堅果味、巧克力味等風味。一般來說，烘焙程度越淺，咖啡豆的酸味月明顯，苦味越輕。烘焙程度越深，咖啡豆的酸味越輕，甚至沒有酸味。反之，苦味越重。不同國家、產區、品種、海拔、土壤、處理方式所帶來風味上都會有所不同。每人口味不同，所以沒有好壞之分，多作嘗試，便可找到屬於自己口味的咖啡。
In fact, coffee beans not only have acidity and bitterness, but also other flavors such as sweetness, floral and fruity, nutty and chocolate. Generally speaking, the lighter the roast, the more pronounced the acidity of the coffee beans and the lighter the bitterness. The deeper the roast, the lighter the acidity of the coffee beans, or even no acidity. Conversely, the heavier the bitterness. Different countries, production regions, varieties, altitudes, soils, and processing methods will bring different flavors. Each person has different tastes, so there is no good or bad, so try more and you will find your own taste.
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怎么接受并描述咖啡的苦？
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怎么接受并描述咖啡的苦？
咖啡续命的小铠
2019-09-03 10:23:51
首发：公众号iCafilas铠食咖啡 咖啡给人的第一印象一直都是：黑、苦；有些美式咖啡虽然苦味比较弱，但同时的醇度也很单薄。在精品咖啡潮流兴起之前，咖啡中的苦味通常会与坏咖啡联系在一起。
然而，咖啡中的苦并不一定是一件坏事，在刚烘焙好的咖啡中，柔和的苦味包裹着风味一起，使咖啡的甜感和酸质更加圆润，使咖啡的口感拥有丰富的多层次。THE BAD KIND OF BITTERNESS咖啡为什么会苦？咖啡中的苦味是由21个已知来源组成的。
绿原酸是主要来源，其他的还有咖啡因、一些酸化合物、蛋白质和醇类物质，都是造成苦味的主要原因之一。
当这些元素被过量萃取时，它们就会抑制人们味觉对糖份和香气的感知。从而导致咖啡的味道过于苦涩，令人不悦。纵使咖啡在种植期就决定了苦味物质的含量，但我们能接触到的，还有两种其他能够影响咖啡苦味的因素。Bitterness From Roasting烘焙中产生的苦味咖啡豆在进行烘焙时，成千上万的化学分子会在几分钟内产生不同的化学反应。
烘焙师会对这些反应进行一定程度的控制，我们希望这些化学反应会遵循一个特定的顺序去进行发展，产生咖啡中的甜感和平衡度，保有咖啡本真的味道。
当然，还有一些反应是我们希望永远不要在烘焙过程中产生的。深烘焙的一个特别有害的反应是，绿原酸分解成苯基吲哚。绿原酸本身就已经很苦了，但是当咖啡豆被烘焙到超过218摄氏度时，绿原酸就会分解成更苦的苯基吲哚。
大多数精品咖啡烘焙师会为了避免这种增加苦味的化学反应，避免将咖啡烘焙的太深。
虽然我们通常把苦味与烟灰和过度烘焙的咖啡联系在一起，但咖啡烘焙的程度太轻，这些咖啡更多会产生一种草的苦味，这也同样令人不悦。Bitterness From Brewing冲煮时产生的苦味即使拿到一支世界上最棒的咖啡熟豆，但如果不小心的话，仍然会让这杯咖啡变得苦涩。
咖啡在烘焙后的两到三周是它的佳展现状态，两到三周之后，咖啡的风味会迅速衰退，让咖啡中的苦味越发地展现出来。
所以，所有行业内人士都在强调使用新鲜烘焙和现磨咖啡的重要性。
如果你想体验咖啡最佳高峰期色风味和新鲜度，就要避免使用错误的咖啡研磨尺寸，不要将萃取咖啡的时间延长得太久，或者使用温度太高的水去萃取咖啡，这会非常容易造成咖啡的过度萃取。
所有这些都会使咖啡变得过于苦涩，因为萃取了太多了咖啡中的的苦味物质。THE GOOD KIND OF BITTERNESS如何去形容咖啡中好的苦味？我们想要的咖啡里的苦味是顺滑且深沉的。它丰富的风味，带来平衡且明亮的酸质，并且会增加咖啡复杂性。
就像咖啡中的甜感和酸质一样，当把苦味和咖啡中天然的风味搭配在一起时，描述咖啡中的苦味是最简单的。
举个例子：萨尔瓦多的咖啡，会带有一种淡淡而令人愉快的橘子皮的苦味，咖啡中就会像是带有一种甜橙的香气；苏门答腊的咖啡，有一种木质和辛辣的味道，它的苦味会让人想了八角或甘草的那种香料的苦味，既复杂又有趣；有些咖啡的苦味很深，让人想起黑巧克力；有些咖啡的苦味短暂且轻盈，像葡萄柚那样的苦涩；有的咖啡的苦味像劣质葡萄酒一样，带有涩感……
如果你很难去描述一杯咖啡的苦涩，那就可以在大脑的记忆宫殿中搜索：这个苦味，让你想起了什么食物？适度的苦味，在咖啡中是一件好事，就像其他事情一样，这一切都是为了找到平衡。学会品尝和欣赏咖啡中的平衡的苦味，也有助于我们更好的品鉴咖啡。从另一个方面来看，也是让我们去欣赏你生活中那些不愉快的事情。让咖啡成为学习感恩的起点，去接受生活中发生的所有的事情。
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Latest findings on bitter substances in coffee | ScienceDaily
Latest findings on bitter substances in coffee | ScienceDaily
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Latest findings on bitter substances in coffee
Why caffeine is not the sole contributor to bitterness
Date:
June 17, 2020
Source:
Leibniz-Institut für Lebensmittel-Systembiologie an der TU München
Summary:
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study provides new insights into the molecular interactions between bitter substances and bitter receptors. This is of relevance not only for taste perception.
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FULL STORY
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the Leibniz-Institute for Food Systems Biology and the Technical University of Munich (TUM) provides new insights into the molecular interactions between bitter substances and bitter receptors. This is of relevance not only for taste perception.
Caffeine is surely the best-known bitter coffee constituent. However, this stimulating substance is not solely responsible for the bitter taste of the beverage. The latest findings from a study conducted by the Freising team of scientists confirm this. Using a cell-based testing system -- a type of artificial tongue -- and docking analyses, the team investigated five different bitter coffee constituents. The tests included the bitter substance mozambioside identified in Arabica beans, its roast product bengalensol, and the well-known coffee compounds cafestol, kahweol, and caffeine.
Based on the results of their study, the research team assumes that mainly two of the 25 human bitter taste receptors respond to the coffee's constituents. Whereas a relatively high concentration of caffeine is necessary to stimulate the receptors TAS2R46 and TAS2R43, considerably smaller amounts of the other four substances are needed. The caffeine concentration required to activate the bitter taste receptor TAS2R43 to the same degree as mozambioside or bengalensol was about 30 and 300 times higher, respectively, says lead author Tatjana Lang from the Leibniz-Institute for Food Systems Biology.
Bitter substance reduces bitter taste?
Further studies conducted by the researchers suggest that the bitter substances contained in coffee interact with each other. These studies showed that kahweol and mozambioside exhibit similar binding properties for the bitter taste receptor TAS2R43. Compared to mozambioside, however, kahweol receptor activation was relatively weak and, depending on the dose, was capable of inhibiting the mozambioside-induced activation of the bitter taste receptor. "We therefore assume that kahweol can reduce the bitter taste elicited by TAS2R43 by suppressing more effective bitter substances at the receptor," says principal investigator Maik Behrens, who is head of the research group Taste Systems Reception & Biosignals at the Leibniz-Institute.
Behrens adds that this effect could play a role in coffee preparations that do not include a filtering step like espresso or Turkish coffee, which are beverages that contain kahweol.
Bitter receptor affects gastric acid secretion
Behrens says the study results are exciting from another perspective as well, adding that: "All of our findings indicate that bitter coffee substances quite specifically activate two of the 25 bitter taste receptors. We furthermore know that both types of receptors are present not only in taste cells. TAS2R43 is also present in the stomach and in conjunction with caffeine plays a role in the regulation of gastric acid secretion. The question now arises as to how coffee constituents like bengalensol, which activate the receptor with much higher potency, might be involved in this regulatory process."
It is also interesting that many people do not possess the bitter taste receptor TAS2R43 due to a genetic variation. This could explain the differences in individual coffee taste perception or its tolerability says Veronika Somoza, director of the Leibniz-Institute for Systems Biology. She adds that much more research is needed to elucidate the complex interaction of bitter substances, bitter receptors, and their effects on the human body.
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Story Source:
Materials provided by Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. Note: Content may be edited for style and length.
Journal Reference:
Tatjana Lang, Roman Lang, Antonella Di Pizio, Verena Karolin Mittermeier, Verena Schlagbauer, Thomas Hofmann, Maik Behrens. Numerous Compounds Orchestrate Coffee’s Bitterness. Journal of Agricultural and Food Chemistry, 2020; 68 (24): 6692 DOI: 10.1021/acs.jafc.0c01373
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Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. "Latest findings on bitter substances in coffee." ScienceDaily. ScienceDaily, 17 June 2020.
Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. (2020, June 17). Latest findings on bitter substances in coffee. ScienceDaily. Retrieved March 10, 2024 from www.sciencedaily.com/releases/2020/06/200617121445.htm
Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. "Latest findings on bitter substances in coffee." ScienceDaily. www.sciencedaily.com/releases/2020/06/200617121445.htm (accessed March 10, 2024).
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