When the temperature changes, the same cup tastes twice as good.
The scent is hot and the sweetness is slightly cooled - even if it is the same cup, the "sweet moment" depends on the temperature.The closer the tongue is to the body temperature, the easier it is to pick up the sweetness, and the hotter it is, the stronger the scent.
Four temperature phases (approximate)
- Hot 60-65 ° C
Aroma: High tide (Hana nuts stand)
Sweetness: Modest
Taste: crisp and sharp, bitter and acid on the front
- Start opening 55 ~ 45 ° C
Smell: still rich, complex
Sweetness: open wide
Taste: Smooth, fruity and rich
- Sweetness peak 45 ~ 35 ° C
Aroma: Calm but with a core
Sweetness: The easiest to pick up, nectar feeling in the afterglow
Taste: Round acid, mild bitterness, syrup feeling
- Cooldown below 30 ° C
Aroma: Damped
Sweetness: Decreased
Taste: flat. Astringency and acid stand out depending on the beans
Tips on how to drink
- Enjoy the scent at the first mouthful. Leave it for 2-3 minutes and perform at the "sweet moment."
Divide into several small sips and compare the impressions of each drop in temperature.
- It is OK even without a thermometer. You can grasp the difference by trying with the rhythm of freshly brewed → immediate bite → 1-2 minutes → 4-5 minutes.
What I want to remember
- There are individual differences. If you feel sweetness easily at 60-55 ° C, that is the correct answer.
Deep roasting and high TDS tend to give a "sweet impression" in the early temperature range, while light roasting and low TDS tend to round at around 40 ° C.
The fun of coffee is that the expression changes depending on the temperature even with the same beans. Please focus on "timing of sweetness" for the next cup. Please save it and use it as a guide for comparing drinks.
# coffee I like coffee. Life with coffee. The temperature # coffee _ cup
コーヒーの味わいは温度変化により繊細に変化するため、私自身も毎回飲むたびに新鮮な発見があります。特に香りが際立つ60〜65°Cの熱々フェーズでは、花やナッツの華やかな香りを強く感じられ、その後温度が下がるにつれて甘さがじわじわと開花していく感覚が楽しいです。 自宅で温度計がなくても時間を計りながら飲むことで、「甘さピーク」の45〜35°Cのタイミングを掴みやすくなりました。小さな口でゆっくり味わうと、果実感やシロップのような甘さがしっかり楽しめ、コーヒーの深さに驚かされます。 また、同じ豆でも焙煎や抽出のバランスによって甘さを感じる温度帯は異なるので、自分好みの温度を見つけることも一つの楽しみです。浅煎りなら少し低めの温度でまろやかな甘さが楽しめ、深煎りは少し高めの温度帯でシャープな苦味と酸味の中に隠れた甘さを感じられます。 このようにコーヒーの味わいは保存して飲み比べることで奥深さがわかり、毎回違った発見があるのでぜひ試してみてほしいです。気温やカップの温度なども味の感じ方に影響するため、環境も少し意識しながら飲むと良いと思います。