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Best Coffee Sweet Tasting?

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  • #16
    Re: Best Coffee Sweet Tasting?

    I read an interesting post the other day

    At Intelligentsia we believe that sweetness (taste sensation based on sucrose) is the key to coffee; the more inherent sweetness a coffee exhibits, the better. This means that as roasters we have more to play with during the roasting cycle. We can, in part, manipulate sweetness to bring out either more fruit sweet or caramelized sweetness, accompanied by the overarching goal to hit the target flavor descriptors decided during the initial purchase process.

    ‘How do we perceive sweetness?’ I hear you ask. Well, that is a great question. The SCAA describes sweetness as:

    “Sweetness refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is the result of the presence of certain carbohydrates. The opposite of sweetness in this contest is sour, astringency or “green” flavors”.

    Personally, the last sentence in above quotation really helped drive home the idea of sweetness in coffee; I find it to be a coating/ viscous sensation on my tongue. Astringency, which we find a lot of whilst cupping, is a drying sensation that leaves more to be desired.

    As Carl Staub (Agtron) touched on, in the “Basic Chemical Reactions” during roasting, there are different types of sugars within coffee:

    “In lighter roasts there will be more trigonelline, hence bitterness, but also less sugar caramelization. Caramelized sugar is less sweet in the cup than non caramelized sugar, so when properly roasted these two constituents form an interesting compliment to each other.”

    Bitterness is a large, umbrella term and can be applied in a variety of ways to describe a sensation in tasting coffee. Some coffee-drinkers make the mistake of attaching the thought “bitter” to all roasts described as light. A lighter roast, in actuality, might contain more fruit sweetness rather then a more caramel sweetness.

    For me when roasting, it’s like balancing act because we want our coffees to be as sweet as possible. This, in combination with knowing what “target” flavors we are trying to bring out in the coffee itself will dictate how we will let the coffee develop during the roast cycle, which I will go further into this later.

    There are many variables within and outside of the roasting cycle that we contend with when trying to capture sweetness in the cup. I will be going into as many of these as I can in upcoming posts, as well as a blow for blow account of our roasting process to better explain the ‘balancing act.’

    Till next time.

    Deaton
    from http://deaton.wordpress.com/2009/05/07/how-sweet-is-your-cup/

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    • #17
      Re: Best Coffee Sweet Tasting?

      Originally posted by 7F717C736472731D0 link=1243851986/14#14 date=1243929396
      Originally posted by 4E726F747E7F687D757E1A0 link=1243851986/10#10 date=1243902279
      Hoyks and coffeebeans if you have a sweet tooth and drink your coffees with milk try a lactose free milk; I find it tastes sweeter than regular milk to start with.
      My wife and son use the Liddells long life; its about $2.17 a litre (exi I know) but its an option.
      Not a lot of point doing that as the only reason it tastes sweeter is that the lactose is converted into glucose (sugar). So you are just buying milk pre sugared.
      moto I dont understand why you are saying theres no point to my suggestion.

      If Im right and the lactose free milk is sweeter, then the point is thered be no need to add sugar.

      The Liddells milk my wife uses states it has Total sugars of 4.8gms/100mls of which 2.4gms are galactose.

      Lactose is sugar too.
      Lactose is made up of galactose and glucose.

      I will assume that when converting the lactose (to get rid of it from the milk) it is broken down into its component parts.
      I will also assume that the resultant glucose is what tastes sweeter than the original lactose as the galactose is said to not be as sweet as glucose (though it may also be sweeter than lactose for all I know so far).


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      • #18
        Re: Best Coffee Sweet Tasting?

        black no sugar.
        latté with sugar.

        Doesnt make sense, I know, but black and with milk are two totally different drinks to me.

        Greg

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        • #19
          Re: Best Coffee Sweet Tasting?

          TG fair point if you drink lactose free then you have to add less sugar. I was thinking in terms of you have sugar in your drink either way but with the lactose free you do have less sugar (no lactose) in your coffee. I stand corrected.

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