Why should we oxygenate coffee after brewing?
After brewing the coffee with an alternative brewing method, the baristas turn it in the service cauldron and give it to the guest. This process mixes all the layers of the coffee, making it more homogeneous. It also ventilates. Let's explain what ventilation is and why you need it.
#How and why is coffee aerated?
Aeration affects the taste of coffee in three ways:
Increases the contact area between coffee and oxygen. #Acids #oxidize and identifiers come out better. The drink changes and becomes brighter.
It releases the volatile components of coffee. In this way, you can feel the aroma of the drink better.
It lowers the temperature of the coffee. Due to this, the taste of the drink becomes more pleasant. This is because our buyers perceive different flavors at different temperatures. Therefore, during cooling, bitterness is less, sweetness and acidity are more intense.
Pour the coffee into a glass to aerate
Coffee is aerated when:
It is poured from the brewing area into the glass. You can raise the brewing tool higher and extend the pouring time into the glass;
Rotate the coffee cup.
Should You Aerate Your Coffee?
The coffee aeration process is still poorly understood. In practice, however, it can be observed that aeration improves the taste of coffee, making it brighter and revealing its aroma properties.
Comments