Coffee bean roasting levels are divided into many types, and in specialized terminology, roasting levels can even be subdivided into eight stages, but in daily life we only need to summarize them into three: light roast, medium roast, and dark roast.
Dark-roasted coffee beans can provide a large amount of mellow flavor and caramel aroma, because the longer the dark roasting time, the more caramelization reactions occur, the richer the taste, the stronger the body, and the more oils are formed. The sweet aftertaste of some coffees also becomes more pronounced. This is the feeling you get when tasting Front Street Golden Mandheling coffee, Front Street Huilan coffee, and Front Street commercial espresso coffee.
If you are a coffee enthusiast who has just started out and also likes this kind of dark-roasted coffee, Front Street suggests that when buying coffee beans, you can choose according to the coffee beans' flavor, origin, and brewing method. It is best to directly ask the shop, and having them provide recommendations is the most appropriate way to get a delicious cup of coffee.
How do you drink dark-roasted coffee grounds?
Coffee beans themselves contain natural sugars. Although their content gradually decreases as the roasting level increases, these sugars will produce new sweet-smelling aromas under the action of chemical reactions. The better the quality of the coffee beans and the higher the sugar content, the richer the sweet aroma produced by roasting. For example, Front Street Golden Mandheling and Front Street Jamaica Blue Mountain No. 1 coffee sold at the Front Street Tmall flagship store are all dark-roasted coffee beans of excellent quality.
The next thing is to control the proportion of bitterness, sweetness, and other substances in the coffee through suitable brewing. Speaking of this, Front Street believes everyone has already thought of an excellent brewing technique in unison. That's right! It is the one often used in Japanese-style brewing -- high concentration, low extraction. This technique increases the concentration of the coffee by increasing the coffee-to-water ratio, while effectively reducing the dissolution of bitter substances, and can greatly enhance the sweet aftertaste experience.
Although many friends used this technique from the start to brew dark-roasted coffee, the coffee they ended up with did not have a strong sweet aftertaste. The reason is also very simple: the ratio they used was too large, completely cutting off the latter stage of the coffee and making the extraction less complete. Although doing so can effectively reduce the bitterness of the coffee, it also reduces the contrast, making the sweet aftertaste less intense.
So without further ado, next Front Street will share how we should brew a pot of dark-roasted coffee with a strong sweet aftertaste!
Since coffee beans lose their aroma faster after being ground into powder, if you want the flavor of dark-roasted coffee to be fuller, Front Street suggests that friends who have the conditions should best grind fresh and brew immediately.The coffee beans used for this brewing are Front Street Jamaica Blue Mountain No. 1 coffee. The parameters are as follows:
Coffee dose used: 15g
Coffee-to-water ratio: 1:14
Brewing water temperature: 89°C
Grind level: Ek43 setting 10.5, 70%~75% passing rate on a No. 20 sieve
Extraction time: 2 minutes
Dripper used: Kono
Previously, Front Street shared a 1:13 high-concentration, low-extraction brew, and then many friends reported that it was too strong, so this time Front Street adjusted the ratio to 1:14. In this way, even without bypass, the concentration of the brewed coffee should also be acceptable to everyone. Of course, if you still feel the brewed coffee is too strong, we can also dilute the concentration by bypassing (adding extra water) with 15ml~30ml of hot water.
As usual, first use 30ml of hot water to bloom for 30 seconds, allowing the carbon dioxide in the coffee that hinders extraction to fully escape.
After the blooming is finished, we use a smaller stream of water to pour in the second stage of hot water in a large circular motion, for a total of 100ml in this stage.
When the second stage of hot water has mostly seeped through, we use the same small stream of water to pour in the third stage of hot water in a small circular motion, for a total of 80ml in this stage. The purpose of using a small stream is to extend the coffee's extraction time, because the amount of water is not that much and the water temperature is not that high either. Appropriately extending the extraction time helps increase the sweet-tasting substances.
The total time was 2 minutes 03 seconds, which just fell within the set time range.
The Jamaica Blue Mountain No. 1 brewed in this way, just as Front Street said, has a very obvious sweet aftertaste. On the palate, it first has the mellow aroma of dark chocolate, nuts, and spices, and then immediately turns into the sweetness of maple syrup and cream. In terms of mouthfeel, because the concentration is higher, it is more full-bodied, fragrant, and has a long finish. Very nice!!!
The above content is compiled by CoffeeHunters, a coffee news website.
