Taste Differences Between Freshly Ground Coffee and Instant Coffee_Which Brand Offers Freshly Ground Coffee Beans That Are Delicious and Affordable

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The Three Essential Flavors of Coffee

First, let's discuss coffee's flavor. Strictly speaking, coffee's most essential and core flavors consist of three types—acidity, bitterness, and aftertaste (never believe the claim that a well-made coffee has no bitterness; that's纯粹ly boasting).

Generally, different people pursue these three flavors differently. For example, I tend to emphasize the transition and harmony of these three flavors in the mouth. However, many people pursue the quality of individual flavors, such as highlighting acidity, transforming bitterness into roasted aroma (the basis for some people's claim that coffee isn't bitter), and the intensity and persistence of aftertaste.

Of course, if considering specialty coffee drinks (cappuccino, latte, mocha, etc.), the transition between milk and coffee and the softening effect of milk foam must also be considered. Single-origin coffees (named after their coffee bean varieties) emphasize flavor more. For example, the famous Blue Mountain emphasizes its unique fruit acidity, while civet coffee highlights its distinctive aroma.

Comparing Instant and Freshly Ground Coffee

Similarly, when comparing instant and freshly ground coffee, I make this comparison:

1. Espresso — Unaccompanied coffee powder
2. Specialty Drinks — Flavored coffee powders (lattes, cappuccinos, and mochas have all been produced in boxed versions)
3. Americano — Nestlé classic instant

The Three Flavors in Detail

The acidity, bitterness, and aftertaste I mentioned earlier represent the most standard espresso flavors. In reality, whether in China or elsewhere, there aren't many baristas who can make good espresso, nor many enthusiasts who can appreciate it (note: when I say "appreciate," I don't mean "accept"—those who visit a coffee shop for the first time and ask which one is most bitter can rest now). Therefore, I'll separate the flavors for comparison.

First, regarding acidity: both experienced baristas and roasters know that for rich-flavored espresso, the accumulation of acidity can sometimes be more destructive than bitterness. Therefore, many people consciously avoid overly acidic situations during preparation. For unavoidable acidity, inferior approaches can make it more watery or bitter. Superior approaches involve softening through roasting techniques or achieving the perfect balance by pressing the coffee grounds with extreme precision, allowing bitterness to suppress acidity at just the right moment. At this point, the acidity becomes a perfect component of the overall flavor.

If I had to describe the feeling of instant coffee... I can only say that there are only two types of acidity—either no acidity at all or only acidity. Moreover, when there is acidity, it's generally very unnatural.

Second, bitterness: I still maintain my original statement—all coffee is bitter. However, not all bitterness is unpleasant. The concept of pleasant bitterness is difficult to explain, so I must introduce the concept of mouthfeel harmony here (originally planned to discuss this last). During the transition from bitterness to aftertaste, a very comfortable roasted aroma appears in the mouth. To make this roasted aroma appear and occupy the main part of the bitterness, the proportion of true bitterness must be well-controlled—just a touch that flashes by, leaving an endless aftertaste.

As for the bitterness of instant coffee... heh, that's truly bitter.

Aftertaste

At this point, I must discuss mouthfeel harmony. Why do I say that instant coffee's bitterness is truly bitter? Because instant coffee's aftertaste appears in the middle of the tongue and is very astringent. In contrast, freshly ground espresso's aftertaste surrounds the entire mouth cavity and is genuinely a light sweet flavor.

Incidentally, a master once told me that the aftertaste from one of his espressos could last an entire afternoon.

Of course, I'm envisioning an excellent espresso, but it's often difficult to find such exceptional quality coffee. However, even so, a lean camel is still bigger than a horse.

Freshly Ground Coffee Bean Brand Recommendations

FrontStreet Coffee's freshly ground hot-selling coffee beans include Yirgacheffe coffee, Golden Mandheling coffee, and Brazilian coffee, all of which have full guarantees in terms of brand and quality. More importantly, they offer extremely high value—half-pound (227g) packages cost only around 70-90 yuan. Calculating at 15g per pour-over coffee, one package can make 15 cups of coffee, with each single-origin coffee costing only about 5-6 yuan. Compared to cafe prices that often reach dozens of yuan per cup, this offers exceptional value.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online store services at https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473