People who drink coffee have always heard the term BODY. It seems that as long as everyone can say it, they can understand coffee well. However, to outsiders, it always sounds like it is full of fantasy and completely incomprehensible. Have a clue.
In translation, BODY in coffee refers to [body], which is the weight or fullness that can be felt when the drink is in the mouth. You can also say it is coffee oil.
After taking the coffee into your mouth, in addition to carefully feeling its silky texture and analyzing its different smoothness, you can also use your tongue as a scale to measure the density and weight contained in it. This method of explanation is not common to ordinary people. It sounds really fantasy to your ears!
A simpler explanation is that when you drink coffee, the sliding liquid on your tongue has a sense of thickness and stickiness; it may be as light as tea soup, or it may be slightly heavy and thick like milk. Or to the consistency of syrup slightly watered down. It should be easier to understand if we use other drinks as metaphors!
A common misunderstanding that many people have is that they associate bitterness with BODY, as if darkly roasted coffee beans have more BODY. This is really a fallacy.
There are many factors that affect BODY. The variety of raw beans, processing methods, roasting, bean blending, and brewing will all affect the presentation method. It sounds like I am getting confused again, so I will tell you the easiest way to distinguish it, which is The processing method, whether sun-dried or washed, is written on the bean label. It is always easy to tell!
Different processing methods, their respective performances on BODY:
TanNatural:
Thick, sweet and fruity, with rich layers.
Washed:
Clean, refreshing and simple in level.
Honey treatment Honey: also known as half sun exposure
Jam-like viscosity, light fruity aroma, and wine aroma.
Wet-hulled process: also known as semi-washing
Richer, less acidic, grassy and woody aroma.
It’s roughly as mentioned above. Of course, there are many more types to subdivide. For example, when honey is processed, it is divided into white honey, red honey, and black honey due to the degree of exposure and the proportion of pectin retained.
Let’s take another one, Anaerobic Fermentation, which has been heard all the time in recent years, with the aroma of yogurt, cheese, and wine. But this is an emerging technique that belongs to the first half of green bean processing.
The subdivision also includes various oak barrels, rum barrels, or other methods placed for fermentation; however, it must be matched with the above-mentioned sun-drying, water-washing, or honey treatment... and other methods. Allow to dry.
I would never finish it if I had to explain it in detail. Anyway, next time you are at a coffee party and hear others talking about BODY, remember to use your tongue to feel it for yourself. Is it really what he said? It's so magical. As soon as you drink the coffee, you can simply feel the weight and mellowness.
After picking your favorite beans, as for how to brew a thick BODY feeling at home, I believe there are a lot of baristas on the Internet who teach various schools and all have different techniques, so let everyone do it on their own. Try practice practice out.
It is inevitable to introduce one. The HARIO SWITCH immersion filter cup that I bought many years ago allows you to apply the formula stupidly and achieve the simplest brewing. You can easily make it and maximize the mysterious BODY feeling. degree.
https://shope.ee/3L2kUUHb9m
Immersion filter cup, timing scale, 20g powder, 92 degree water, total water supply 300g
1. Turn the upper lever to close the dipping valve, first quickly inject 150g of water in the first section, and soak for 1 minute.
There is no need to wait for the hot water to slowly steam and penetrate. After filling the water, just take a stir stick and mix the coffee powder and water evenly. After all, we have done the dipping method from the beginning.
2. When 1 minute is up, turn down the water valve and wait for 30 seconds for water to come out.
3. When the time is displayed at 1 minute and 30 seconds, turn up the water valve and quickly add 150g of water in the second stage and soak for 1 minute.
4. When the time shows 2 minutes and 30 seconds, pull down to open the water valve and let the coffee in the filter cup drain.
The process is just to pour water up and stir, drain the water down, and then pour water up and drain the water down again. The main thing is to pay attention to opening and closing the water valve. It doesn't sound too difficult!
Compared with some mysterious brewing methods, the filter cup for infusion should be much simpler for beginners. It will allow you to gain full confidence when you first learn to brew, and then in subsequent learning, Only then will you have more motivation to burn money! 😆
Of course, this is just a very formulaic parameter! After all, everyone's filter paper, water injection speed, different beans, and grinding degree are different, so just pretend to be fooled and try this method for yourself, and then you can make more changes later and adjust it to the parameters you like. .
But is it the best thing to squeeze out the best possible body from the coffee?
This brings us to Balance. A good cup of coffee needs to express the overall taste after brewing. It should be balanced, layered, and have a soft aroma... and then we will talk about other things, acidity. , Brightness, Aroma, Aftertaste... there are a lot of them, I just searched them on the Internet!
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