The flavor of the extracted coffee liquid, that is, the coffee we drink, changes rapidly from its hot, freshly brewed state to the time it cools.
It is often said that "good coffee is still good even when it's cold," but some people may have experienced that if it is high-quality specialty coffee, they can enjoy the various changes that occur as it cools from a high temperature to a low temperature.
Why is this change occurring?
I would like to explore this from two directions.
It is often said that "good coffee is still good even when it's cold," but some people may have experienced that if it is high-quality specialty coffee, they can enjoy the various changes that occur as it cools from a high temperature to a low temperature.
Why is this change occurring?
I would like to explore this from two directions.
Changes in taste and smell perception
This is caused by the fact that taste perception differs depending on the temperature. Among sour, bitter, and sweet tastes, bitter and sweet tastes are more easily perceived at higher temperatures, while sour tastes are more easily perceived at lower temperatures.
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