Coffee taste guide: coffee with sour is normal.
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Coffee flavor-- the pursuit of sweet-sour-bitter balance
When drinking coffee in a restaurant since childhood, no matter what the price or grade of coffee is, it must be a little bitter. Children have the most frank taste buds and are mostly resistant to coffee. This is actually the nature of animals (innately aversive); many poisons in nature, including caffeine, are bitter. Human tolerance for the bitterness of coffee stems to a large extent from the pursuit of the refreshing effect of caffeine. The real good coffee should not be the more bitter the better, but should pursue the balance between sweet, sour and bitter.
Maybe the image of vinegar is too deep in the hearts of the people. Whenever someone mentions that fine coffee will be sour, many people automatically choose another drink immediately. In the English-speaking world, acid can be translated as "acidity", meaning fruit acid, which is fragrant and refreshing; the negative word is, of course, "sour", which describes vinegar, expired milk and the sour taste of bad fruit. High-quality coffee beans contain a lot of organic raw materials, and it is the job of the baker to split, assemble and assemble these raw materials with different firepower and time. As a result of this chain reaction, as many as 800 substances that can be detected by human senses can be produced, compared with only more than 200 kinds of red wine, which has always been known as complex red wine. Positive and negative acids may be just a fine line of difference. In Central America, the author recorded a cup of coffee as a flaw because it tasted like fermented bacon, but another judge described it as a "dangerous thrill" (dangerous coffee) and gave it a high score. It can be seen that half-cooked bananas and those covered with plum blossoms have their own attendees.
Dangerous temptation of fruity acetic acid
When testing coffee, the quality of acid (quality) is more important than strength (intensity); a light lemonade must be more acceptable than concentrated vinegar! Coffee from Ethiopia's Harra region is famous for its raspberry flavor, while yirgacheffe from the same country has a floral and citrus acid-based coffee flavor. If you send the coffee beans for chemical analysis, you will find citric acid (citric acid), malic acid (malic acid), and tartaric acid (tartaric acid) in grapes. The fruity aroma does not need to be added, let alone out of thin air.
Limited quality carbonization destruction
In the instant coffee bought in the supermarket, in order to cover up the defects of the cheap beans, the producers simply roasted the beans to the extreme, burned all the organic matter in the beans into charcoal (charcoal), and then affixed the beautiful "charcoal coffee" wrapping paper. In fact, it is not too much to call it "carbonized coffee".
If you have bought a packet of shallow roasted coffee beans, but can not accept its acidity, can you start from? How to cook it? Hand; raising the water temperature, adjusting the grinding degree to young, and prolonging the extraction time can effectively reduce the acidity of coffee, but this method will lead to excessive extraction and affect the balance of the original flavor of coffee, which is an extraordinary means.
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The Development of Coffee: from Instant to Fine Coffee
For the exchange of professional baristas, please follow the coffee shop (official Wechat account cafe_style). Most of the menu is printed with Italian names such as latte, as if Italy is the source of coffee. I still remember that when we went to the Ice Room Tea Restaurant with our elders when we were young, the names we most often heard were frozen lemonade and fast caffeine. If you ask the local old man what cappuccino is, he will probably be confused!
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Coffee Trade: advantages and disadvantages of Fair Trade and Direct Trade
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) coffee, which is the second largest commodity in the world after oil. Like other agricultural products, the price will follow? The harvest fluctuates. In order to maintain the livelihood of millions of people in the global coffee industry chain, since 1962, exporting and importing countries have participated in and formulated the International Coffee Agreement (International Coffee A).
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