0 00:00:00.000 --> 00:00:02.675 How is the sweetness of coffee created? 1 00:00:02.675 --> 00:00:03.725 What is the sweetness of coffee? 2 00:00:03.725 --> 00:00:05.575 Why do people say that the coffee is sweet? 3 00:00:05.575 --> 00:00:07.825 AHNSTAR 4 00:00:07.825 --> 00:00:10.425 Hello, everyone. This is AHNSTAR 5 00:00:10.425 --> 00:00:12.925 Today, I would like to talk about sweetness in coffee 6 00:00:12.925 --> 00:00:15.825 I'm sure you have heard a lot of coffee enthusiasts 7 00:00:15.825 --> 00:00:18.025 and professional baristas talk about 8 00:00:18.025 --> 00:00:19.425 how there is a nice sweetness to the coffee 9 00:00:19.425 --> 00:00:20.575 Where does the sweetness in coffee come from? 10 00:00:20.575 --> 00:00:21.925 Where is the sweetness in coffee? 11 00:00:21.925 --> 00:00:23.775 Why do they call it sweet? 12 00:00:23.775 --> 00:00:26.425 I'm sure many of you may have some doubts about this expression 13 00:00:26.425 --> 00:00:29.124 Even for me, it took me a long time to understand the sweetness of coffee.. 14 00:00:29.124 --> 00:00:31.874 When we say coffee is sweet or has a nice sweetness, 15 00:00:31.874 --> 00:00:33.124 we associate with 16 00:00:33.124 --> 00:00:35.424 a sugary sweetness 17 00:00:35.424 --> 00:00:38.274 we find in sugar when we take that sip 18 00:00:38.274 --> 00:00:40.924 However, if you associate the sweetness with drinks such as 19 00:00:40.924 --> 00:00:43.674 caramel macchiatos with lots of syrups, cafe mochas, 20 00:00:43.674 --> 00:00:46.424 or the sweetness of the cream from Einspanner, 21 00:00:46.424 --> 00:00:48.924 (Sweetness from this drinks ≠ Sweetness from coffee) you will be 100% disappointed 22 00:00:48.924 --> 00:00:51.874 The sweetness of coffee is not the sweetness 23 00:00:51.874 --> 00:00:54.324 from syrups and sauces that we commonly associate with 24 00:00:54.324 --> 00:00:56.724 but rather a relatively mild sweetness 25 00:00:56.724 --> 00:01:00.374 Sweetness is just an expression compared to other coffee 26 00:01:00.374 --> 00:01:06.574 Sweetness is not an absolute standard but a relative comparison with other coffees 27 00:01:06.574 --> 00:01:08.524 Q. How can we determine the sweetness of coffee? 28 00:01:08.524 --> 00:01:10.274 Naturally, you have to drink a lot of coffee 29 00:01:10.274 --> 00:01:13.074 By trying a lot of coffee 30 00:01:13.074 --> 00:01:17.324 It allows you to objectively assess its sweetness 31 00:01:17.324 --> 00:01:19.524 How can you compare 32 00:01:19.524 --> 00:01:20.874 the sweetness of the coffee if they are bad or good 33 00:01:20.874 --> 00:01:23.223 when you haven't drank enough coffee yourself? 34 00:01:23.223 --> 00:01:24.573 So, first, 35 00:01:24.573 --> 00:01:27.223 Q. What is the process of creating the sweetness of coffee? 36 00:01:27.223 --> 00:01:28.223 What is sweetness of coffee? 37 00:01:28.273 --> 00:01:30.223 Let me first explain that 38 00:01:30.223 --> 00:01:34.073 For those of you who have taken Unspecialty Edu classes with Mr. Choi Nak-eon, 39 00:01:34.073 --> 00:01:36.523 you may be familiar with the sweetness we commonly taste, like sugar 40 00:01:36.523 --> 00:01:39.923 [Types of sugar that create sweetness] can be divided into monosaccharides and disaccharides 41 00:01:39.923 --> 00:01:43.573 (Green coffee beans: Coffee beans that appear green before roasting) Even the raw green coffee beans before they get roasted 42 00:01:43.573 --> 00:01:46.373 already contains a fair amount of sweetness, particularly in the form of sugar 43 00:01:46.373 --> 00:01:49.523 (Beans that account for the majority of the world's coffee production) On average, Arabica coffee contains about 8% sugar, 44 00:01:49.523 --> 00:01:53.223 while Robusta coffee contains about 3-6% 45 00:01:53.223 --> 00:01:56.523 However, monosaccaride and disaccharide are very heat-sensitive, 46 00:01:56.523 --> 00:02:00.623 Coffee is roasted at temperatures between 200°C and 240°C, 47 00:02:00.623 --> 00:02:05.173 and most of the sugars are lost during high-temperature roasting process 48 00:02:05.173 --> 00:02:07.423 Do you mean that the sugars 49 00:02:07.423 --> 00:02:09.173 that create sweetness are lost during the roasting process? 50 00:02:09.173 --> 00:02:10.423 So, does that mean there's no sweetness left? 51 00:02:10.423 --> 00:02:11.173 Yes, that's correct 52 00:02:11.173 --> 00:02:15.223 Even if the sugars that create sweetness are lost, what do we get? 53 00:02:15.223 --> 00:02:16.922 We get sweet aroma 54 00:02:16.922 --> 00:02:19.622 (Caramelization: When sugars are heated to a high temperature, they break down and turn brown) This process is also known as the Maillard reaction and as caramelization 55 00:02:19.622 --> 00:02:22.722 where sugars break down and change into numerous aromatic compounds 56 00:02:22.722 --> 00:02:26.222 that create sweet aromas are generated 57 00:02:26.222 --> 00:02:28.172 Fortunately, these aromatic compounds 58 00:02:28.172 --> 00:02:31.322 are trapped within the coffee 59 00:02:31.322 --> 00:02:34.222 which allows us to perceive these sweet aromas from the moment we grind the coffee 60 00:02:34.222 --> 00:02:35.772 to all the way through extraction very well 61 00:02:35.772 --> 00:02:38.672 (These aromas are perceived as sweetness due to the trapped sweet aromas in the beans) These are what we perceive as sweetness in coffee 62 00:02:38.672 --> 00:02:42.772 Ultimately, the sweetness we experience in coffee is the result of these sweet aromas 63 00:02:42.772 --> 00:02:45.422 And these sweet aromas are greatly diminished 64 00:02:45.422 --> 00:02:47.072 once the temperature exceeds 250°C 65 00:02:47.072 --> 00:02:50.172 That's why if you roast the coffee too much, 66 00:02:50.172 --> 00:02:52.422 these sweet aromas are significantly reduced, 67 00:02:52.422 --> 00:02:54.422 and you end up experiencing less sweetness 68 00:02:54.422 --> 00:02:56.572 Actually, in the case of ice cream companies, 69 00:02:56.572 --> 00:02:59.122 to achieve a sweeter taste, 70 00:02:59.122 --> 00:03:01.022 rather than adding flavoring substances, 71 00:03:01.022 --> 00:03:05.022 they often add flavors like vanilla or caramel 72 00:03:05.022 --> 00:03:07.272 because ice cream is very cold, 73 00:03:07.272 --> 00:03:09.272 so taste receptors don't function properly 74 00:03:10.572 --> 00:03:13.871 Q. What kind of coffee has nice sweetness? 75 00:03:13.871 --> 00:03:18.871 (Terroir: The natural environment in which coffee is made, a crucial factor in coffee quality) The perception of sweetness varies based on the terroir 76 00:03:18.871 --> 00:03:23.321 [Coffee with a stronger sweetness] For example, let's assume we have Ethiopian coffee 77 00:03:23.321 --> 00:03:30.571 with rich floral and fruity aromas and Brazilian coffee that is relatively rich in vanilla, 78 00:03:30.571 --> 00:03:32.621 nutty, and chocolate aromas 79 00:03:32.621 --> 00:03:34.421 Then, between these two types of coffee, 80 00:03:34.421 --> 00:03:36.721 if you ask me which one you will feel more sweetness from 81 00:03:36.721 --> 00:03:40.271 Ultimately, the coffee that has flavors reminiscent of sweetness 82 00:03:40.271 --> 00:03:42.621 will make us perceive it as sweeter 83 00:03:42.621 --> 00:03:45.321 Secondly, you can perceive the sweetness of coffee 84 00:03:45.321 --> 00:03:47.321 through its texture 85 00:03:47.321 --> 00:03:49.571 When we drink coffee, we describe 86 00:03:49.571 --> 00:03:51.971 how much weight or density the coffee feel in our mouth 87 00:03:51.971 --> 00:03:56.171 [Texture expression on coffee] in terms such as texture (the tactile sensation in the mouth) and body (mouth density, weight perception in the mouth), 88 00:03:56.171 --> 00:03:58.721 We usually call milk as better texture 89 00:03:58.721 --> 00:04:00.121 with better body compared to water 90 00:04:00.121 --> 00:04:02.121 And sugar syrup or heavy creams are considered as 91 00:04:02.121 --> 00:04:04.371 better texture and body than milk 92 00:04:04.371 --> 00:04:05.621 is how we can express it 93 00:04:05.621 --> 00:04:08.670 Liquids we commonly find sweet, like honey, syrup, or sugar water, 94 00:04:08.670 --> 00:04:15.670 tend to have a bit heavier in texture and weight 95 00:04:15.670 --> 00:04:17.220 So, based on experiences, we perceive 96 00:04:17.220 --> 00:04:19.470 these oily and heavy coffee 97 00:04:19.470 --> 00:04:20.870 as sweeter 98 00:04:20.870 --> 00:04:22.270 That's why even we with the same coffee, 99 00:04:22.270 --> 00:04:24.020 if it has a better texture and higher weight 100 00:04:24.020 --> 00:04:27.120 we describe it as being sweeter 101 00:04:27.120 --> 00:04:28.770 So the meaning behind having a nice sweetness 102 00:04:28.770 --> 00:04:33.170 Is you like the sweet aroma of the coffee 103 00:04:33.170 --> 00:04:37.770 Or, you like the texture and the body of the coffee 104 00:04:37.770 --> 00:04:39.870 I actually focus more on the aroma of sweetness as well 105 00:04:39.870 --> 00:04:41.470 But you can also describe 106 00:04:41.470 --> 00:04:44.120 as having a nice sweetness when it has nice texture 107 00:04:44.120 --> 00:04:46.470 When you drink coffee with others often 108 00:04:46.470 --> 00:04:49.970 Some would feel the sweetness through the texture or the body 109 00:04:49.970 --> 00:04:52.570 while some, rather than texture or body 110 00:04:52.570 --> 00:04:55.720 would feel through focusing on the sweet aroma of the coffee 111 00:04:55.720 --> 00:04:57.670 and will express whether the sweetness is nice or bad 112 00:04:57.670 --> 00:05:00.720 so that means people will evaluate the sweetness of the coffee differently 113 00:05:00.720 --> 00:05:03.769 In this case, you should be smart and calibrate it on your own 114 00:05:03.769 --> 00:05:07.569 This person feels the syrupy and strength of the coffee as sweetness 115 00:05:07.569 --> 00:05:10.019 This person focuses on the sweet aroma and sense the sweetness that way 116 00:05:10.019 --> 00:05:11.269 Quick understanding is required 117 00:05:11.269 --> 00:05:16.069 Depending on the extraction method, you can perceive the sweetness as good or bad 118 00:05:16.069 --> 00:05:17.569 Based on my personal experience 119 00:05:17.569 --> 00:05:20.169 when I extract coffee too sensationally 120 00:05:20.169 --> 00:05:21.869 such as making it too sour, astringent or bitter 121 00:05:21.869 --> 00:05:24.169 and with excessively high strength 122 00:05:24.169 --> 00:05:27.869 It often resulted in perceiving the sweetness as bad 123 00:05:27.869 --> 00:05:30.319 If it's too sour, too bitter or 124 00:05:30.319 --> 00:05:32.419 too densely extracted 125 00:05:32.419 --> 00:05:35.169 It disturbs the focus on each note 126 00:05:35.169 --> 00:05:38.169 And as the human brain sends a danger signal when 127 00:05:38.169 --> 00:05:41.969 the drink or food is too sour or bitter 128 00:05:41.969 --> 00:05:44.419 it makes people focus on the sour or bitter taste 129 00:05:44.419 --> 00:05:47.569 That's why for me when I reduce the sourness and the bitterness 130 00:05:47.569 --> 00:05:50.319 and extracted a cup of coffee with more balance 131 00:05:50.319 --> 00:05:54.319 I was able to taste a fuller sweetness 132 00:05:54.319 --> 00:05:55.719 If you can't taste the sweetness that well 133 00:05:55.719 --> 00:06:01.368 Try increasing the extraction ratio without getting negative bitter or astringent tastes 134 00:06:01.368 --> 00:06:04.918 Then the strong flavors will lessen and you'll get to focus more on the sweetness 135 00:06:04.918 --> 00:06:08.168 If you're still not sure, try drinking coffee with professionals and 136 00:06:08.168 --> 00:06:10.318 ask them which coffee has better sweetness 137 00:06:10.318 --> 00:06:12.168 and try calibrating afterward 138 00:06:12.168 --> 00:06:13.318 It will be very helpful 139 00:06:13.318 --> 00:06:16.018 So, we talked about the sweetness of coffee today 140 00:06:16.018 --> 00:06:17.518 I hope it was at least slightly helpful for 141 00:06:17.518 --> 00:06:20.168 your curiosity about sweetness 142 00:06:20.168 --> 00:06:23.668 I will be back with more interesting and 143 00:06:23.668 --> 00:06:25.168 helpful coffee content 144 00:06:25.168 --> 00:06:26.518 Thank you