{"id":7718,"date":"2015-06-15T00:00:00","date_gmt":"2015-06-14T22:00:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/hoekom-is-koffie-bitter\/"},"modified":"2018-04-09T13:55:21","modified_gmt":"2018-04-09T11:55:21","slug":"hoekom-is-koffie-bitter","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/hoekom-is-koffie-bitter\/","title":{"rendered":"Hoekom is koffie bitter?"},"content":{"rendered":"

7 dinge wat die bitterheid in koffie uitbring\u00a0<\/strong><\/span><\/span><\/p>\n

Goeie koffie \u00eds bitter. Kafe\u00efen is immers self bitter. Maar al gee gehaltekoffie \u2019n bitter prikkel op jou tong wat lig tot selfs skerp is, is dit nog steeds \u2019n aangename, aromatiese en ligte bitterheid wat die ander aromas aanvul en balanseer.<\/p>\n

As elke slukkie \u2019n frank, wrang bitter hou het jy te doen met doodgewone swak koffie. Maak nie saak hoe hoog die restaurant geag word wat dit vir jou voorsit nie.<\/p>\n

Bitter koffie, s\u00ea die wetenskaplikes, het te veel van veral twee komponente: chlorogeniese sure en fenielindane, en hul afbreekprodukte.<\/p>\n

\u2019n Goeie koppie koffie hang dus af van hoe goed jy di\u00e9 twee tiere tem. Wat moet jy van hulle weet? Wat laat hulle harder in jou koffie grom?<\/p>\n

1 Die koffieplant waarvandaan jou koffie kom<\/strong><\/span>
\nBitterheid begin by die koffiespesies waarvandaan jou moer kom. Daar is twee hoofspesies \u2013 die robustas en die arabicas. Die geiler, goedkoper robustas is van nature bitterder as die arabicas. Gelukkig beteken dit nie dat robustas ekwivalent aan slegte, bitter koffie is nie. Trouens, een die gewildste koffiestyle ter w\u00eareld, die beroemde Europese espresso\u2019s, word juis van robustas gemaak.<\/p>\n

2 Die roosterproses<\/strong><\/span>
\nKoffie kom van koffiebone wat eers gerooster en dan gemaal word. Baie meer van die bitter komponente vorm as di\u00e9 proses skeefloop, soos as die bone te lank of by te ho\u00eb temperatuur gerooster word.\u00a0Koffies word gewoonlik lig, medium of diep gerooster. Liggeroosterde koffies is die minste bitter.\u00a0Al is arabicas van nature minder bitter as robustas-koffies kan \u2019n diep geroosterde arabica bitterder as \u2019n liggeroosterde robustas wees.<\/p>\n

3 Hoe fyn jou koffie gemaal is<\/strong><\/span>
\nHoe fyner jou koffiemoer is hoe makliker word die komponente daarin in jou koffiewater vrygestel \u2013 die kafe\u00efen \u00e9n die bitter afbreekprodukte van die chlorogeniese sure en die fenielindane wat van die begin in die bone teenwoordig is.\u00a0\u2019n Growwer grein lewer minder bitter koffie maar dit beteken ook dat minder kafe\u00efen vrygestel word.<\/p>\n

4 Hoe warm die water is<\/strong><\/span>
\nKoffietemperatuur is \u2019n hele kuns op sy eie. Maar kom ons volstaan daarby dat hoe warmer die water is hoe minder bitter is die koffie, want die aromatiese olie word by ho\u00ebr temperature vrygestel. Maar hierdie olies is vlugtig en kookwater kan juis beteken dat jy die koffie-aroma in die lug in stuur, eerder as om dit in jou koppie koffie te behou.<\/p>\n

Verder word meer van die bitter komponente juis by die kookpunt van water (100C) vrygestel. Volgens die International Coffee Association is die ideale watertemperatuur vir die beste koffie iewers tussen 195\u00b0F en 205\u00b0F.<\/p>\n

Van die duurder koffiemasjiene is ontwerp om water binne hierdie temperatuurspektrum te hou, juis om te keer dat die bitter komponente vry gestel word.<\/p>\n

Wenkie vir kusbewoners<\/strong>
\nBy die kus kook water by 100C. Vir elke 1 000 m bo seespie\u00ebl val die kook met rondom 3C. Gautengers se water kook dus by naby 90C. Hulle kan maar die water kokend oor die koffie gooi en steeds lekker koffie maak.\u00a0Die res van ons moet ons water \u2019n bietjie laat afkoel. Dit help as jy die water eers in \u2019n glasbeker skink, sodat die porselein die hitte kan absorbeer. Of anders kan jy die ketel \u2019n minuut of wat laat afkoel, voor jy skink.<\/p>\n

5 Hoe jy jou koffie maak<\/strong><\/span>
\nHoe langer jou koffiemoer in kontak is met water, hoe meer bitter komponente word vry gestel. As jy drupkoffie maak (soos in perkoleerders waar die koffie deur die moer drup) is waterkontak baie kort. Dus word minder bitter komponente onttrek.\u00a0Net so is koffiebereiding wat Lang water- en moerkontak behels, soos Franse druksifkoffie wat lank staan, koffie wat heeldag in die kan staan en trek en koffie wat in konfore staan bitterder.<\/p>\n

Mal oor jou Franse druksif (plunger<\/em>)? Dit kan baie goed werk maar dan moet jy die druksif na ongeveer een minuut van waterkontak afdruk en al die koffie uitskink in \u2019n koffiekaraffie. Anders word die koffie al bitterder \u2013 veral daardie tweede koppie koffie.<\/p>\n

6 Hoe lank jou koffie trek<\/strong><\/span>
\nAs dit kom by kafe\u00efen onthou die een minuutre\u00ebl: byna al die potensi\u00eble kafe\u00efen \u2013 rondom 95% – word binne die eerste sestig sekondes van kontak met warm water vrygestel.<\/p>\n

Hoe langer die koffiemoer teenwoordig is hoe meer bitter ekstrakte word vrygestel, sonder dat jy meer kafe\u00efen bykry.
\nHoe lank jou koffie trek hang af van jou manier om koffie te maak.<\/p>\n

Jy kan koffie in \u2019n Franse sif tien minute laat trek, of net \u2019n minuut lank.<\/p>\n

Jou koffiekan kan heeldag op die stoof staan en prut of heelaand langs die kole staan en trek, of jy kan elke keer vars koffie maak.<\/p>\n

7 Hoeveel moer jy gebruik<\/strong><\/span>
\nDaar is \u2019n optimale verhouding tussen die hoeveelheid moer en die hoeveelheid koffiewater. Te veel moer verskaf nie net sterker koffie met meer kafe\u00efen nie maar ook meer bitter komponente. Kyk op die koffiehouer wat die vervaardiger as ideaal aandui.<\/p>\n

Ander faktore<\/strong><\/span>
\nJou plaaslike kraanwater, hoe hard die water van jou omgewing is en die minerale in jou plaaslik water kan ook die koffie se smaak affekteer.<\/p>\n

 <\/p>\n

\"\"<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

7 dinge wat die bitterheid in koffie uitbring\u00a0 Goeie koffie \u00eds bitter. Kafe\u00efen is immers self bitter. Maar al gee gehaltekoffie \u2019n bitter prikkel op jou tong wat lig tot selfs skerp is, is dit nog steeds \u2019n aangename, aromatiese […]<\/p>\n","protected":false},"author":4,"featured_media":14456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[667],"tags":[136,395,2363,2364],"class_list":["post-7718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gesondheid","tag-gesondheid","tag-koffie","tag-bitterheid","tag-kafeien"],"acf":[],"yoast_head":"\nHoekom is koffie bitter? | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/hoekom-is-koffie-bitter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hoekom is koffie bitter? | rooi rose\" \/>\n<meta property=\"og:description\" content=\"7 dinge wat die bitterheid in koffie uitbring\u00a0 Goeie koffie \u00eds bitter. Kafe\u00efen is immers self bitter. 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Kafe\u00efen is immers self bitter. 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