Gossip | Why don't Taiwanese like sour coffee?

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

"Taiwanese don't like sour coffee very much." This is a common recognition. However, the elegant aroma brought by pleasant sour and sweet taste, combined with mellow and rich texture, is really a great enjoyment in the world. Both spirit and body are satisfied. In my experience, after correct teaching and providing high quality coffee beans, consumers can mostly enjoy the delicious taste of various coffee varieties. They are not Taiwanese who do not drink sour coffee as imagined. Moreover, more than 80% of coffee is acidic Arabica coffee trees, what choice is there without acid?

The problem lies with the people who roast the coffee, as well as the people who brew it.

Several common roasting methods are to roast deeper to remove the sourness, rather than using more subtle and delicate techniques to make the coffee perfect. As a result, the dull, bitter aroma after deep roasting is mistaken for the aroma of coffee. For example, the mantelin we often drink is usually more bitter and rarely rich and strong.

The other is to use a baking method that is not easy to fail: secondary baking. Not only does it make the beans look nice, plump and smooth, but you'll find that all Arabica coffee tastes the same sour, with no regional characteristics, which is another bland.

There is also a tasteless damper is caused by improper control, air flow caused by too strong acid will come out from the stomach, air flow is not smooth, there will be acid with a beany smell.

The other is the acid baked by the hot air baking machine. It is completely boring acid. It is not only acid, but also boring sweet. It is also boring thick. At first glance, it seems perfect, but it is perfect and boring!

There is also a bean put too long acid, in fact, that is not only acid, there are some fishy it! Sour and boring!

These tediousness make Taiwanese no longer have the opportunity to enter the paradise of delicious coffee!

The problem of cooking lies in the skill of cooking coffee. Every cooking equipment has its principle. As long as you understand it, you can master the know-how. However, most people just follow suit, but they don't know why they want to draw gourds. As a result, they draw gourds, but they can't eat them!

For example, in terms of siphoning, we all know that water is stirred once when it comes up, and a second time after 30 seconds.

But did you know that water exposure to coffee powder varies depending on the temperature of the water?

Do you know why it's 30 seconds instead of 40 or 5-60 seconds to stir the second time?

And why is it better to have hills...? X%

Alas! Sometimes it's better to sleep without knowing, but knowing too much can not sleep!

So Taiwanese don't like sour coffee!