When we buy coffee beans, we can see attractive floral descriptions on the labels of some beans, and one of them will buy it without holding back. And when the brewing is finished, when it is time to taste and drink, it often happens: "What about the flowers?" My floral scent is in**? Why can't I drink it? ”
Floral aroma is a special flavor in coffee, even if we buy beans with floral descriptions, it is not easy to taste floral aromas. At this time, a friend will ask: "Is there any way to make the brewed coffee more obvious?" "Well, before we do that, let's take a look at why some coffee beans have a floral aroma
Why does coffee have a floral aroma? The reason why some coffee has a rich floral aroma has a certain relationship with its bean species, planting origin, and post-processing (for details, you can move to this article: How Coffee Flavor is Formed)! However, in order to evolve from seed to coffee that we can drink, we must go through the roasting process, and the depth of roasting is the key to grasping the intensity of the floral aroma! 
When the beans are roasted in the oven, the aroma substances in the coffee beans will continue to change under the blessing of various reactions, and the darker the roast, the easier it is for the floral aroma to be dissipated; In addition, floral aromas are a type that can be easily overlaid by other flavors, and when the roast is too dark and the concentration of other flavors increases, floral aromas will be very easy to overcome.
Therefore, generally speaking, beans with floral descriptions will use the medium and light roasting level, in which there is not much flavor to cover the floral aroma, and it is still the time when the floral flavor substance is stored the most!
The type of floral scentJust like the different kinds of fruit flavors we taste, there are different types of floral scents, but the classification here does not mean that the aromas are categorized into the general categories of white flowers and purple flowers, but by the types of scents we feel. In floral fragrance, there are three main types: light, stuffy, and faint. 
As the name suggests, this kind of floral fragrance will give people a fresh and elegant feeling. Among them, the white floral fragrance is the most typical representative, and it is also the most frequent floral fragrance in our cognition!
The scented floral scent will give you a soft, soothing feeling! And roses, lavender, are the classics of fragrant flowers!
The stuffy floral fragrance is somewhat different from the previous two types of floral fragrances, it will be stronger, and the smell will be slightly choking, that is, the aroma will be a little choking when you first smell it. This kind of floral aroma is mainly represented by osmanthus and chamomile.
To add a knowledge point here, White Floral This description covers a very large group of flowers, in addition to the regular jasmine, camellia, coffee flower, it also includes white orchids, gardenias, white roses and other white flowers. 
Because when tasting coffee, the aroma of the flavors gathered together does not allow us to clearly distinguish which specific floral fragrance it belongs to, after all, the aroma base of these white flowers is roughly the same. Therefore, people simply refer to this kind of floral fragrance as white floral.
So, is there any trick to bringing out the floral scent? Indeed, according to the research of American biologist Dr. Harklot and SCAA's own consultant Ringer, the coffee extraction process is to dissolve the flavor molecules in the coffee through hot water, and the size and polarity of the molecular weight determine the speed of the dissolution of the flavor molecules! 
Basically, flavor molecules with small mass and large polarity will dissolve faster; Flavor molecules with large mass and low polarity dissolve more slowly! Floral flavors are low-polar molecules that take a long time to extract! Not only that, but as I said before, it is also a molecule with very weak sensory stimulation. If the concentration or other flavors are too high, the floral aroma will be very difficult for our senses to capture. 
It's too pretentious! It is difficult to extract and easy to cover, so if you want to taste the floral aroma obviously, you have to increase the extraction rate and reduce the concentration.
Not to mention, in 2020, SCA commissioned the University of California to conduct an extraction experiment, and the results of the experiment confirmed that low-strength and high-brew coffee will indeed have a more obvious floral aroma! Then the answer is very simple, we only need to change the brewing parameters and add a floral bean, then the result is not a cup of coffee with a rich floral aroma! 
Lowering the concentration is easy to understand, it means that we need more water to dilute the coffee, just improve the powder-to-water ratio! The daily hand punch produced by Front Street mainly uses a ratio of 1:15 powder to water, and if you want to release the floral fragrance through dilution concentration, then you can increase the ratio to 1:16! (Front Street once compared the ratio of 1:16 and 1:17 to powder-to-water, and found that the coffee concentration of 1:17 was too diluted, which was difficult to meet the needs of friends with "heavier" tastes).
There are many ways to increase the extraction rate: increase the water temperature, adjust the grinding, or increase the degree of stirring! It is recommended to increase the degree of stirring, because the change of the first two means that you need to modify the other parameters together, otherwise you will need to take the risk of over-extraction, so in the case of ensuring stability, increasing the stirring must be the best choice! 
When brewing, the stirring effect is the water flow when filling the water, we can increase the stirring by appropriately increasing the impact of the water flow or the number of loops, and improve the extraction rate! Without further ado, Front Street directly used a bean with a rich floral aroma for brewing experiments! The extraction parameters are as follows:
Beans used: Ethiopia Gold Label Geisha.
Weight of beans used: 15g
Powder-to-water ratio: 1:16 (1:15 for the norm).
Brewing water temperature: 92°C
Grinding scale: 10 scale of EK43, 70% sieving rate of No. 20 screen.
Use the bowl: V60
Brewing method: 3-stage formula.
The water injection of the three-stage type is: 30ml of smoldering steaming, the second stage of smothering is 140ml with a uniform speed (usually slow) injection around a large circle, and the third stage is 70ml, with a uniform speed around a small circle injection! 
The total extraction time is 2 minutes and 12 seconds, and compared to the original parameters (1:15 and slow circles), this cup does have a more rich white floral aroma, the sweet and sour taste of the fruit is softer, with a pronounced green tea aftertaste, which is very good! Let's give it a try
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