Những hiểu sai về Vị Đắng Cà phê mà có thể bạn cũng mắc phải

Welcome back to Nguyen Le Channel In the last episode, I showed you how to make a girl's coffee which means we have to be easy-going and balanced and the most annoying thing is the sour taste but if we can adapt it, it's good and the second annoying thing is the bitter taste of coffee but how can we avoid the bitter taste? Because that's the nature of coffee The aromatic compounds in coffee usually bring a bitter taste and that's the easy-going bitter taste In addition, there are other compounds such as Sulfuric acid which also brings a bitter taste Gigantin also brings a bitter taste Melanoidin is a product of My Art which also brings a bitter taste Caffeine When we drink coffee, it's because of the caffeine Caffeine also brings a bitter taste There is also CGA, which is a product of Quinnip and X-acid coffee also brings a bitter taste There are also caramelized brown sugar which also brings a bitter taste There is also burnt sugar which also brings a bitter taste Acetamine also brings a bitter taste Another thing is that when the coffee is too strong, the carbonization is burned and the carbon is burned and it becomes charcoal which also brings a bitter taste Bitter tastes usually bring an annoying taste A little bitterness is fun A little bitterness is like seeing the sweetness in coffee The aftertaste is like that It's because of the bitterness, so we can easily see the aftertaste Bitterness also has its effect but if it's too bitter, it's not good If you want to know more about bitterness, you can watch this video I made a comparison between bitter and sour taste for you to understand Today, I will show you how to reduce bitterness in a cup of coffee and make your coffee more comfortable Let's start First, you will understand that first, bitterness is extracted after sour taste Acid is very water-absorbing So the first time you add water, the acid will have a sour taste Fortunately, bitterness is extracted after sour taste So there are ways to solve bitterness by extracting faster That is, we will cut off the bitter part and only take the sour and sweet taste For example, if you have 5 stages to extract coffee, you only take the first 3 stages If we cut off the 4th and 5th stages, we will reduce the bitter taste To reduce bitterness, you can imagine that we extract water a few times Instead of 5 times, we only extract 3 times to cut off the bitter taste Second, we extract faster to shorten the time of extraction and we don't get the bitter taste At the same time, we avoid draining the water Because when draining the water, the concentration of water is very high Draining water means that when we add a new amount of water, it will cause excessive concentration and easily cause bitterness So we should not drain the water If the water is not enough, we have to soak it Second, we will grind it coarser Because when grinding it coarser, as you know, it is very difficult to dissolve the bitter taste It is very difficult to dissolve the bitter taste In contrast to the sour taste, it is very easy to dissolve but it is very difficult to dissolve the bitter taste So when we grind it coarser, the bitterness inside will come out slower So when we grind it coarser, the bitterness inside will be less It is very noteworthy Third, we reduce the temperature of the water When we reduce the temperature of the water, it will reduce the ability to dissolve reduce the ability to go deep into the coffee powder to get the dissolved substances So the less dissolved substances, the less bitter the coffee will be Fourth, we extract less water When we extract less water, it means that we are cutting the coffee powder shorter Instead of 5 times, as I said, we take 3 times We will cut it in the third time to get less water After that, we will dissolve it We will use normal water We will dissolve it to reduce the concentration and we still feel comfortable But at the same time, the bitterness will decrease Fifth, we will choose a lighter type Because when we choose a lighter type, the concentration of the dissolved substances in the coffee will be less So when we grind it coarser, it will be bitter Because it is bitter and the concentration is more As for the lighter type, as I told you on my channel, the concentration will be less and it will make our coffee less bitter Sixth, and this is very important, we will choose the A type instead of the R type As you know, our country produces a lot of Robusta So we are used to drinking the R type coffee and we are used to bitter coffee But if you haven't drunk Arabica much, you will see the opposite You will see that Arabica is not as bitter as Robusta So when we talk about coffee, we are talking about bitter coffee In Vietnam, it is bitter But in other countries, it is not as bitter As for coffee, it is still bitter But it is very pleasant to drink It is not as bitter as we can imagine That is why Vietnam is used to Robusta So we think that coffee is bitter But it is not as bitter as we can imagine It is just pleasant to drink Sixth, and if you still don't know how to make your coffee bitter Then there is a tip that I want to share with you That is how to make your coffee bitter Our country produces Robusta coffee So the first thing we harvest is raw coffee And we produce a lot of it 1.8 million tons You can imagine There is a lot of it And the soil is very small When we harvest it, there is a lot of it And then we dry it And when it rains, it turns black And then there is a lot of it And this is the picture that we have to print after we finish printing And we have to print it like this These are the seeds You can see that the color is pale But if you drink it I guarantee that you will fall down Because it is so bitter that you can't stand it And then there is the unpleasant smell And for convenience, I will introduce to you This is a list of coffee mistakes Especially in Robusta coffee Arabica also has it But we have more Robusta Because we are producing a lot of it So we are very bad in this matter And this is impossible I have already given you a bad instruction It can never change And I will show you the mistakes This word Mok Mok means When you smell the coffee It will have a basic smell The smell of iodine Iodine means the smell of iodine When you go to the hospital You will hear this smell very clearly It is called the hospital smell Benzene is the smell of personal glue Rubber is the smell of rubber Medicinal is the smell of medicine Chlorine is the smell of chlorine Musty is the smell of mustard Basically, these smells You will hear a lot in coffee It is called the wrong way to dry It will be Mok And even our preservation Do not keep cold Do not dry to the right humidity When we take it home It will have this smell Especially it has another smell It is called the potato defect It means the smell of raw potatoes It is very uncomfortable The second We will have a situation It is called age of faded It means that when we preserve coffee We are old or faded It is because it is pale We dry not enough humidity There is too much humidity When we take it to the cup It will have an enzyme When the enzyme is broken The coffee beans are pale It will have the smell of paper Wood The smell of old bread The smell of cardboard The smell of old paper The next It means the smell of dirt Unhygienic I think this is because of the teeth Because it dries a lot Even because of the teeth The smell of wood The smell of diesel The smell of copper It is uncomfortable The smell of wood The smell of leather There are many smells When we dry coffee Even when we brush It will also have It produces a lot of bitter taste. Ogrosh produces two ashes. It means that it has a smell of ash. If your teeth are too burnt, it will be oxidized. It will become a smell of ash. It sounds like a kitchen smell. Fishy is the smell of fish. It sounds very fishy. From now on, these are very basic smells. It won't be good. When you discover this smell, I'm sure that you will feel that there is a lot of bitterness. And this is a chemical called fruity decomposition. It means the chemical smell of fruit. We can smell rotten. It's an unpleasant smell. It smells like animals. It smells like manure. It smells like rotten. It's stinky. It makes you uncomfortable. This smell will create a bitter taste Even though I try to do it in a different way, you know, it's a basic mistake in the coffee industry. If you want to know more about the bitter taste, you can contact me. I have a sample here. Every day I choose 10 kg of coffee beans for you. It's free. If you want to know more about the bitter taste, you can come here. I have samples here. For you to know more about it, a little bit about how bitter it is. As you can see, it's not just the color. It's also the smell during the process of processing, so you have to choose a different source or a different breeder. I hope you guys like this video, and I hope you guys have a better understanding of bitter coffee. Bitter coffee needs to be bitter, but bitter coffee is bitter because of its aroma. Bitter coffee is bitter because of mistakes, not because of burnt teeth. Thank you for watching, don't forget to like, subscribe and follow my channel. It will be broadcast regularly at 7.30 p.m. every week. Goodbye and see you again.