The source of sour coffee the relationship between roasting degree and sour taste

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The source of the sour taste of coffee the difference between pleasant acid and annoying acid.

A delightful sour coffee

Most people mistakenly think that coffee is sour if it is not fresh. In fact, coffee itself is an acidic beverage. Whether coffee is sour or not depends on the variety and baking degree of growthon beans. The longer the baking time, the higher the degree of caramelization, the more acidic substances are destroyed, the less likely to have sour taste, the shorter the baking time, the lower the degree of caramelization. There are still organic acids in coffee beans, so it is easy to produce sour taste. In addition, the temperature of brewing coffee also has an effect. Low-temperature water is more likely to make sour coffee than higher water temperature. People who are afraid of sour coffee had better finish their coffee while it is hot and avoid stirring too many times or keeping it warm for too long, otherwise the sour taste of coffee will appear as the temperature drops. Caffeic acid is not a criterion for judging whether the quality is good or bad or whether it is fresh or not. it is all a matter of subjective taste. Buy deep baked beans or Asian beans if you are afraid of sour, and drink shallow baked beans or African beans if you like to taste sour, depending on your personal preference.

The relationship between baking degree and sour taste

The acidity of coffee has a lot to do with the variety of coffee and the depth of roasting, while coffee is acidic because coffee beans fully absorb the acid of pulp in the process of growth and treatment. In terms of varieties, high-quality Arabica coffee beans are more acidic, so blue mountains, Kenya, Guatemala, mocha, Costa Rica and other coffee are more or less acidic. Robusta coffee beans, which are easy to grow and cheaper to grow, are hardly acidic.

Although many people are not used to sour coffee, many old gluttonous coffee connoisseurs like the lively, clear and varied layers of light-roasted coffee. They don't like deep-roasted coffee, which is monotonous and unfruity. In fact, high-quality shallow roasted coffee will show a lively sour taste, which will feel the acidity at the beginning of the mouth, but after a while the sour taste disappears and turns into a spicy aroma, or a lemon or citrus-like aroma, and finally presents a sweet aroma like cocoa.

The pH value of shallow roasted coffee is between 4.5 and 4.7, the pH value of medium and deep roasted Full City coffee is about 5 Murray 5.5, and the pH value of deep roasting (Dark Roast) will be above 5.5. As far as ordinary people's taste buds are concerned, if the pH value of the beverage exceeds 5.5, it is difficult to detect its sour taste, so heavy deep baked beans are more difficult to drink sour taste.

Shallow baking and deep baking have their own characteristics.

The depth of roasting also affects the 'bitterness' and 'sour' of coffee. The deeper the roast, the lower the acidity, so the bitterness premiumcoffee increases, but with the deepening of roasting, the original characteristics of coffee beans will gradually decrease due to increased carbonization, so as long as you choose the best baking balance point according to your favorite taste.

Like sour coffee with rich taste changes, you might as well buy light-roasted African beans and Central American beans, such as Kenya, Ethiopia, Yemen mocha, Guatemala, Costa Rica, etc., are good sour beans. People who prefer strong, sweet coffee can choose Asian deep-baked beans, such as Manning, Java and Brazil.

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