When we just prepare that special coffee it initially presents itself strong, intense and persistent. The high temperature amplifies the most pronounced flavors, delivering a first rich and familiar sensation.
However, as the drink cools, something changes. Bitterness decreases and suddenly New flavors and aromas begin to emerge such as sweetness, acidity and even notes of fruits and caramels that were not so noticeable in the same cup before.
So it is, This phenomenon is not magical: it is science . When special coffee is hot, some compounds dominate our taste buds. As the temperature decreases, these compounds balance, allowing greater sensory subtlety and revealing more complex flavors. What started as a unique flavor becomes an experience with several sensory layers.
This phenomenon is quite common in specialty coffees, especially in grains harvested at high altitudes that have gone through some fermentation process. The greater the complexity of the grain, the richer the sensory experience will be .
In Brazil, the grains produced in the Serra do Caparaó, between the border of the states of Espírito Santo and Minas Gerais, offer this experience in a remarkable way. The same is true of Chapada Diamantina cafes in Bahia. Among the international grains, I highlight the Colombians, Panamanhos and Ethiops.
So the next time you set a special coffee, don’t be in a hurry. Let your cup cool and appreciate all these sensory changes. It is very likely that the best of your coffee is not in the first sip, but in the last.
*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomia
About Caio Tucunduva
Civil Engineer, Caio Tucunduva is also a specialist and master in sustainability from USP (University of São Paulo). He fell in love with the coffee world when the wave of specialty coffees was starting to guys in Brazil – a trend he was already watching abroad, after all he was always aware of gastronomic trends.
Already expert in hospitality, Caio, determined that would be embedded for this area, began with the courses of Senac Barista and Management of bars and restaurants. Then he graduated as a tasting and coffee classifier. He also became a master of roasting, took courses with great masters and coffee experts.
With all this luggage, it was to Australia to offer Brazilian coffee roasting consultancy and, of course, learned new techniques, such as Green Coffee Blendar, one of Caio’s registered brands. Attentive and creative, he developed a very interesting technique of maturation of specialty coffees in wood and distillates. Today, regularly, the country goes behind good producers.
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Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
