The flavor of the extracted coffee liquid, or the coffee we eat, changes rapidly from its freshly brewed hot state until it cools down.
It is often said that ``good coffee tastes good even when it's cold,'' but have you ever actually experienced that with high-quality specialty coffee, you can enjoy the various changes in temperature between high and low temperatures? I'm sure there are some of you out there.
Why does this change occur?
I would like to explore this from two directions.
It is often said that ``good coffee tastes good even when it's cold,'' but have you ever actually experienced that with high-quality specialty coffee, you can enjoy the various changes in temperature between high and low temperatures? I'm sure there are some of you out there.
Why does this change occur?
I would like to explore this from two directions.
Changes in the way we perceive taste and aroma
This occurs because the sense of taste differs depending on the temperature. Among sour, bitter, and sweet tastes, bitterness and sweetness are easier to perceive at higher temperatures, and sourness is easier to perceive at lower temperatures.
