The perception of food temperature always accompanies the eating experience. Therefore, temperature taste has developed into a theory, and its main research is the regulation of temperature sensory signals on taste perception. For example, temperature affects the perception threshold of taste in a U-shaped relationship. For another example, 30% to 50% of the population can induce a certain taste sensation at a specific temperature. This "synesthesia" phenomenon occurs not only because of the overlapping and shared receptors between the two at the tongue level but also because both share a common conduction pathway in the central nervous system.
The temperature at which the coffee is tasted is very important for the taste experience. Many people go to the coffee shop to order coffee, and most of the coffee they have just received is too hot. In this way, "drinking while it is hot" will neither warm the stomach nor quench thirst and will also increase the harm. Long-term consumption of hot beverages above 65°C can irritate and damage the esophagus and mouth, increasing the risk of esophageal cancer. In fact, the taste temperature is very related to the identification of taste.
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A large number of studies have proved that the temperature that can excite the taste nerve the most is between 10 and 40°C, and the most sensitive temperature is around 30°C. At the same time, when the temperature was between 22 and 27 °C, the perception thresholds of salty and bitter tastes, which were negative for coffee tasting, were the lowest. It is no wonder that in professional coffee tasting and evaluation, the cup flavor must be evaluated and scored in different temperature zones, from hot to near room temperature. Only in this way can we truly and comprehensively understand the coffee flavor.
After testing, it was found that at room temperature (about 26 degrees), use 92 degrees of hot water to brew a pot of coffee within 2 minutes and then pour it into the coffee cup. The production temperature is about 65 degrees. At this time, you can first Smell the charming aroma of this cup of coffee, take a small sip into your mouth (don't drink it at this time), let the coffee liquid gently cover your tongue, feel the taste balance between the sour/sweet/bitter taste of this cup of coffee and Full-bodied, and then swallow it, savoring the wonderful enjoyment of the rest. Drink slowly and savor the subtle changes in flavor from hot to room temperature. As long as the quality of the beans is high enough, the sweetness of the coffee liquid at room temperature will still make us unforgettable. After drinking, drink a sip of warm water. You will find that the water is also sweet! For more delicious coffee at your coffee time every day, you can visit roastercoffees.com for more coffee resources. Roaster Coffees helps you brew better at home and learn more about coffee.