Is the acid of coffee fruit acid or acetic acid? why should we identify these flavors?

Drinking coffee in a restaurant since childhood, no matter what the price or grade of coffee, will definitely be slightly bitter. Children have the most open taste buds and are mostly resistant to coffee. This is in fact the nature of animals; many poisons in nature, including caffeine, are bitter. Human tolerance for coffee bitterness stems largely from the pursuit of caffeine's refreshing effects. The real good coffee should not be the bitter the better, but to pursue a balance between sweet, sour and bitter.

Perhaps the image of vinegar is too deeply rooted in the hearts of the people. When someone mentions that specialty coffee can be sour, many people automatically choose something else immediately. In the English world, acid can be translated as "acidity," which means aromatic and refreshing; the negative word is of course "sour," which describes vinegar, expired milk and sour taste like spoiled fruit. High-quality coffee beans contain a lot of organic ingredients, roaster's job is to use different heat and time to separate, combine, assemble these ingredients. This chain reaction can produce as many as 800 substances that human senses can detect, compared to the 200-odd substances that have always been praised as complex red wine. Positive and negative acids may be just a fine line. In Central America, the author wrote down a cup of coffee as defective because it tasted like fermented bacon, but another judge at the same venue described it as "dangerous coffee" and gave it a high score. It can be seen that half-ripe bananas and plum blossom spots are all accompanied by guests. In this to find their favorite taste, and can intuitively describe to the barista, so as to get a cup of satisfactory coffee, is the purpose of our favorite description.

Fruity acetic acid dangerous temptation

In a cup of coffee, the quality of the acid is more important than its intensity; a glass of light lemonade is certainly more acceptable than concentrated vinegar! Ethiopia's Harra coffee is known for its berry flavor, while its yirgacheffe is dominated by floral and citrus acids. If coffee beans are sent for chemical analysis, citric acid, malic acid, and tartaric acid found in grapes are found. Fruity, no need to add, not out of thin air out of fantasy.

Limited quality, carbonization, destruction.

Instant coffee bought in supermarkets, in order to cover up the defects of cheap beans, manufacturers simply roast coffee beans to the extreme, burn all the organic matter in the beans into charcoal (charcoal), and then paste beautiful "charcoal coffee" packaging paper. In fact, it is not too much to call it "carbonized coffee".

If you have bought a packet of light roast coffee beans, but can not accept its acidity, can be from? Cooking method? Hand; the water temperature will be adjusted to high, grinding degree to fine, and extend the extraction time, are effective to reduce the acidity of coffee; but this method will lead to excessive extraction, affecting the balance of coffee flavor, it is a very means.