How does the coffee taste sour? How can I neutralize the sour taste of coffee?

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When drinking coffee, many beginners always taste a sour taste and find it unacceptable. However, in the opinion of the author, who has loved coffee for many years, I feel that it is sour and sour. Then again, where does this sour smell come from?

Why does the coffee taste sour? How to neutralize this sour taste?

I think many people don't know that coffee originally looks like this, just like cherries, it tastes delicious.

The seeds in the red pulp are coffee raw beans after treatment, at this time the raw beans are green, like the seeds of ordinary plants, they have to be roasted before they become brown and black, and become the coffee cooked beans sold on the market.

If you have learned the basic biology, you know that the purpose of the pulp itself is to provide seed nutrients, so in the process of planting, the original flavor of the pulp will naturally affect the flavor of coffee beans.

So at least first understand that the reason why coffee has fruit acid is reasonable, even this is the real natural state, definitely not rotten or stinky acid.

After understanding that sour taste is not a sin in itself, we try to put aside the stereotype of sour taste. Stereotype is the biggest bottleneck in learning new things.

Source of sour taste: coffee cherry fruit

(coffee cherry)

Why does the coffee taste sour? How to neutralize this sour taste?

Although the sour taste is normal, it is not just sour. It is caused by many factors, such as coffee bean itself, treatment, transportation, storage, baking, cooking and so on. Sour taste also has delicious acid, comfortable acid or bad acid, annoying acid.

To calmly taste, imagine and compare the sour taste of coffee when drinking coffee is an important process of learning fine coffee.

Comfortable acids include: malic acid, citric acid, grapefruit acid, passion acid, red wine acid, raspberry acid, cherry acid, citrus acid, peach acid, pinetic acid, black vinegar, red vinegar. Wait.

Imagine that the sour taste of fruit appears naturally and distinctive in the mouth, enriching the level of coffee itself, but soft and not too exciting.

Unpleasant acids include: too strong acetic acid, stinky acid (expired), overfermented acid, stuffy acid, lactic acid (sweat acid), humic acid. Wait.

If you just imagine the sour taste in the coffee, you will feel uncomfortable, and the acid recognition degree of the general nuisance is very high, which will spoil the whole cup of coffee a little bit. I am afraid this is the main reason why most people have a bad impression of the sour taste.

But pay special attention: the real quality coffee basically will not have uncomfortable acid, these acids are too serious to affect the taste, can not enter the threshold of boutique coffee.

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