Tasting Coffee, reflecting the perfect and charming acidity of Coffee-- how to appreciate the Red Standard Rose Summer

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Sometimes when you see a guest choosing coffee, he will ask, "do you like caffeic acid?" "or" do you prefer sour products or balanced ones? "

Acidity

Acidity (acidity) is the most important item in coffee tasting. Without acidity, coffee beans are like lifeless and tasteless. Soft acid, bring a rich flavor and taste.

"Acidity" is often used in our coffee tasting language, 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.

Coffee people usually describe coffee flavor by "Acidity", which describes a lively, bright, fresh and refreshing feeling. For example, we will say that African beans have a "bright sour taste" and "fruit sour taste". The wonderful sour taste gives people more rich connotations.

Sour taste:

Raw beans contain citric acid, malic acid, quinic acid and phosphoric acid, which are related to sour taste, but these are not the sources of sour taste felt when drinking coffee. The acid caused by baking is the main source of sour taste.

As soon as raw beans are baked, chemical reactions occur in various ingredients, creating new acids. The most representative is the reaction of quinic acid after chlorogenic acid decomposition and the volatile formic acid and acetic acid reaction after oligosaccharide decomposition.

What is the charming sour in coffee?

First of all, the acid in coffee has something to do with the raw bean itself and the degree of roasting. Especially some African coffee, their acidity is soft and bright, such as: sweet, silky smooth, then add some bright acid it will look very plump, with a very rich taste. There are also some coffee in the acid is very exciting, have the feeling of stinging mouth, belong to extremely sour.

If there is no other taste in a cup of coffee except bitter or sour, then this cup of coffee is very bad. So there is an essential difference between sour and astringency. Acid is regarded as acidity when there is saliva on both sides of the middle and back of the tongue after drinking coffee, while astringency is the spicy and noisy feeling on the surface of the tongue, throat and upper jaw after drinking coffee. It's like drinking a cup of coffee with gauze strips.

Astringency is an undesirable taste in coffee. It represents a defective result from raw beans to roasting and even making. Coffee is not a bitter drink.

The red standard rose summer perfectly embodies the charming acid.

It is well known that the rose summer of Esmeralda Manor (Panama Geisha Hacienda La Esmeralda), the Emerald Manor of Panama, is the new king of boutique coffee, commonly known as "Red Standard Rose Summer". It is of high quality and expensive. Red standard rose summer is collected in areas above 1550 meters above sea level, and it participates in the global auction in May every year.

[Yu Yun]: if the taste or aroma or touch still stays in the mouth after sipping, and the good flavor stays for a long time, such as sweetness, it still stays clearly in the mouth or even spreads after sipping and spitting coffee, then the score of this item will be high, on the contrary, if there is no aftertaste, or it is very short, the score will be low.

Today, we tested a group of red marks in Rose Summer, and the aftertaste is very sweet.

Cup test results: litchi, peach juice is particularly clear, clear orange, black tea, fruit juice, honey, sweet lasting, just in the mouth is mild and round, fruit sweet and sweet strong, like swallowing a mouthful of fresh fruit tea, clear heart. The lower the temperature, the finer the acidity. Charm is also quite long-lasting, let people feel good satisfaction!