Do you want to leave the ultimate meaning of sour coffee baking when baking coffee?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

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 the same country's yirgacheffe is mainly floral and citrus acid. 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: raise the water temperature, adjust the grinding degree to young, and prolong the extraction time, all 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 measure.