Does a good flower make a good cup of coffee?
Release time: 2023-10-13
Does flower pulling really affect the flavor of coffee? I know the answer that belongs to me, and I hope you can find out the answer that belongs to you too.
Flower pulling is a specialty in most cafes, or even the specialty of the store. You can hardly see a cup of coffee without tulips, leaves, or hearts, and flower pulling to a certain extent covers up the lack of skill, detail, and quality in the production of the coffee.
I'm not opposed to flower pulling, I'm even a "flower nerd" myself, and my main reason for questioning flower pulling is that I want to use this critical exploration to help us better understand the impact of flower pulling on the flavor of coffee.
Pulling with milk causes Crema to float around the perimeter of the cup, and the purity of the Crema around that perimeter, and the degree to which it mixes with the milk, depends on your coffee and your technique. What you can be sure of is that the Crema around the perimeter tastes very strong and will have a big impact on the taste of the coffee.
It's an oft-mentioned iron law that the first taste you get when you taste plays an important role in judging the coffee as a whole. The idea is that if you feel the bitterness of the coffee first, you'll think the cup is strong; if you get milk and froth first, you'll think the cup is on the weak side.
A recent experiment gave me a new idea.
Crema, unlike coffee, tastes horrible on its own (don't believe me, you can taste it). It also only became more popular when it was added to milk.
I'm going to do a simple experiment that eliminates the mental impact that the pulling leaves visually and focuses solely on the flavor of the coffee itself. It's quick and fun.
You'll need to prepare:
Equipment to extract the espresso
An eye mask
1, Extract two cups of the same espresso, you can use a double-ended handle to extract both at the same time.
2、Beat two cylinders of the same milk, you can use a large pulling cylinder, beat it and divide it into two, but make sure that the ratio of milk and milk froth is the same, prepare a little extra for spare.
3、Make two cups of the same pulverized coffee.
4: Stir one cup of coffee evenly with a spoon.
5, another in the preparation of a coffee cup, inside pour the beaten milk.
6、Wear a blindfold.
7: Have your assistant place the milk in the center and the other two cups on either side.
8, will taste both cups, make sure you taste the froth, milk, and then say what you feel, your helper to be on the sidelines to record your thoughts.
9, when switching cups, remember to take a few sips of milk to reset your palate.
After you finish, ask yourself:
Which cup of coffee has the best first impression?
Which coffee has the best milk froth flavor?
Which cup has the best coffee flavor?
Which cup is your favorite?
You may be surprised!
It is well documented that vision causes an effect on the sense of taste, one's objectivity is diminished by visual bias, and when we eliminated the visual effect in this experiment, we also eliminated the visual bias caused by the pull.
Crema in coffee produces a strong taste, which is spicy and bitter, and it affects the entire cup of coffee. most of the Crema floats on the surface of the coffee, and drinking Crema reduces the sensitivity of your tastebuds. This will make the rest of the coffee taste "off" and give you a bit of a bitter aftertaste.
If you like this, then you're right to go for a blended coffee!
Mixing Crema into your coffee will reduce its impact on your first taste, but it will also allow its strong flavor to spread throughout the cup, giving it a richer, more rounded taste.
If you like this, it's probably better if you don't pull the flower!
The most important thing to understand is that there is no right or wrong when it comes to flower pulling. The purpose of this experiment is not to characterize "flower pulling" as a hero or a villain, but you should know by now whether flower pulling helps or hinders your coffee experience.
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