The coffee tastes too sour. Is it original? Don't be fooled to understand why the coffee is sour.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The source of coffee sourness is the difference between pleasant and unpleasant acids.

Some people sell very sour coffee, he said it is the original flavor, Lan Dai coffee tea mixing catering class teacher Wu Xiwen pointed out that it is roasted coffee beans not burst enough, the fiber is not ripe, the taste is not completely out, contains water, quite raw.

Wu Xiwen explained that the unpeeled raw beans harvested from coffee trees must be washed, sunburned and honeyed. The transportation process and preservation during the period are very important. After roasting, the ripe beans should not be preserved casually. It is best to drink them within one month, and put them for at most two months. Otherwise, the freshness is insufficient, the flavor is reduced, and even deteriorated.

He analyzed that high temperature and low temperature are the factors that make coffee beans deteriorate rapidly, and the roasting process also directly affects the quality. Shallow roasted coffee beans will be released a few seconds after explosion. Before they are ripe, they will have astringent taste; but after two explosions, they will have burnt astringent taste, which is not good.

When it comes to good coffee, he recommends "geisha" coffee, or "rose summer," which has been tested since 2004 and won the coffee contest, with orange, jasmine and nectar notes.

"Geisha" coffee is a subspecies of Arabica coffee, transplanted from Ethiopia to Costa Rica, and then transplanted to Panama. So far, it has won the international coffee competition for many years and won the World's Best Coffee Award from the American Fine Coffee Association.

When it comes to coffee varieties, Arabica coffee is most often heard. What exactly does it mean? He bluntly said that 80 percent of coffee sold on the market is Arabica variety, the most commonly heard blue mountain, mocha belong to this variety, but "geisha" is this variety of nearly 10 years of new development champion coffee.

He said that all coffee beans come from Ethiopia and then spread from Yemen to Asia and Central and South America for cultivation. However, it can be divided into three categories: Arabica, Robusta, Liberica, Arabica City has the highest proportion, Liberica City accounts for a very low proportion, Arabica can be divided into "iron card" and "bourbon" two categories, and can be subdivided into 2,000 to 3,000 subspecies.

He said that the coffee varieties often heard, Blue Mountain, Mantenin, Yejia Shefei are Arabica coffee "iron pica" subspecies under the classification; Mocha, Kenya are Arabica coffee "Bourbon" subspecies under the classification.

In addition, Robusta beans are easy to grow and cost less, making them suitable for low-cost commercial coffee use.

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