About the sour taste of coffee

1. Arabica has high acidity, Robusta has low acidity.

two。 The acidity of washed beans is high while that of sun-dried beans is low.

3. The acidity of light baking is high and that of deep baking is low.

4. High acidity does not mean bright and low does not mean dull

5. The acidity of fast baking is relatively bright, but improper handling will lead to acidity; slow baking acidity is relatively soft, but improper handling will lead to boredom.

6. When made at high water temperature, the acidity is relatively bright, but high water temperature will reduce acidity; when made at low water temperature, the acidity is relatively dull, but low water temperature will increase acidity.

7. High altitude beans have higher acidity than low altitude beans.

8. Rough grinding will increase acidity, otherwise it will decrease acidity.

9. A short soaking time will increase the acidity, otherwise it will decrease the acidity.

10. Sour is almost equal to sweet. No sour, no sweet.

11. Coffee without acidity is bad or even bad coffee.

twelve。 It's all relative, not dogmatic.