What's with the sour coffee?

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Usually people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is actually a great smear and misunderstanding!

In fact, coffee itself is an acidic beverage, whether coffee is sour or not depends on the baking degree of beans. The longer the baking time is, the higher the caramelization degree is, the more acidic substances are damaged, the lighter the sour taste, the shorter the baking time, the lower the caramelization degree, and the less acidic substances are damaged. The sour taste is stronger, that is to say, the baking degree is inversely proportional to the sour taste, the deeper the roasted coffee is, the more sour the coffee is, and the lighter the roasted beans are. In addition, the temperature of brewing coffee also has an effect. Water with a lower temperature must be more likely to make sour coffee than a slightly higher temperature.

"Acidity" is often used in coffee taste, which is translated as "acidity" in Chinese. It is often misunderstood as the acidity in pH value or the sour taste of lemon or vinegar. In fact, it is not a concept. Usually coffee people describe the "Acidity" of coffee flavor, which is a vivid, bright, fresh, refreshing feeling, just like tasting wine to describe the dry taste.

"Acidity" has many different characteristics, which is an important basis for distinguishing coffee beans from different producing areas, such as coffee from Yemen or East Africa, which has a fruity aroma or a taste similar to red wine, while some from the Central American highlands or the Caribbean are usually with so-called bright acidity.

Usually, when distinguishing the taste of coffee, the coffee liquid is covered with sour, bitter, sweet and salty taste buds on the tongue, so that a soft sour taste can be felt on both sides of the tongue. In the meantime, although the coffee is not salty, the taste does not need salty taste, but it is still experienced automatically and consciously evenly and carefully, so that we can grasp the skills to distinguish the different tastes of coffee.

The relationship between baking degree and PH value

In fact, what appears in high-quality shallow roasted coffee is not dead acid all the way to the end, but a vivid sour taste, which is affected by fruit acid on both sides of the tongue and secretes saliva, but the sour taste disappears in a few seconds, transforming into the spicy aroma of green pepper. or lemon, citrus-like fragrance, and finally the sweet aftertaste of chocolate, just like going through an ever-changing taste journey.

The sour taste of shallow roasted coffee can also be defined by technology, that is, the so-called PH value (pH value). The pH value is from 0 to 14. The higher the value is, the lower the acidity is, the stronger the alkalinity is. Pure water is neutral, and the pH value is 7.

The PH value of sour lemon juice is about 2

The PH value of tomato is about 4.

The pH value of fresh milk is above 6.5.

What is the PH value of coffee drinks? It depends on the degree of baking.

The pH value of shallow roasted coffee is between 4.5 and 4.7, the pH value of FullCity in medium and deep roasting is about 5 to 5.5, and the PH of deep roasting (DarkRoast) is above 5.5. As far as ordinary people's taste buds are concerned, when the pH value of the beverage exceeds 5.5, it is difficult to find its sour taste. The pH value of heavy baked beans usually exceeds 5.5, so it is not easy to drink sour taste. Human taste buds for drinks with pH below 5 are very simple to drink sour, so shallow baked beans will have a sour taste.

There is no denying that there are far more consumers who prefer deep-roasted coffee than light-roasted coffee. The high-quality coffee revolution in the United States in the past 20 years has also taken medium-and deep-roasted coffee as the mainstream, choosing extremely hard beans above 4,000 feet above sea level as the main recipe. The re-roasting method shows the unique fragrance and sweetness of deep-roasted beans, and if you participate in milk seasoning, it will lead to chocolate even more simply. Shallow roasted coffee is a little aggrieved in the torrent of deep baked beans, but the lively and bright flavor of shallow roasted beans can not be replaced by deep baked beans.

So say "this acid is not the other acid"!