[answer] Coffee acid is better or bitter.-No bitterness is a good cup of coffee.

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

Why is the price difference between the same coffee, cheap coffee sold in convenience stores and coffee provided by professional cafes by two or three times? In fact, the depth and level of taste and aroma of good coffee can be compared with that of non-inexpensive coffee, so how to enjoy a good cup of coffee? We asked the expert to tell you.

Coffee expert Su Yanzhang

Coffee connoisseur / Su Yanzhang (senior coffee player, author of the book Coffee Taste. He has studied in the French Blue Ribbon Culinary College and is currently the head chef of the restaurant. )

Ten years ago, with the rise of Internet worship and bbs, Taiwan also set off an upsurge of "playing coffee." Many people import raw beans, baked beans, and even self-organized bean dryers from abroad, just to brew out the beautiful coffee they have in mind. These experiences have indirectly opened up a new realm of Taiwanese coffee, making people understand that bitterness is by no means synonymous with coffee, and that sour taste is the DNA of coffee. As for Huigan, it is not a good tea that has a patent.

Inadvertently inserted willow bean dryers are widely spread.

To catch up with the first Taiwanese craze for playing coffee, veteran player Su Yanzhang says that the Internet has brought coffee closer to the world, when his main roasting knowledge came from the United States. He found that there was a big price difference between raw beans and cooked beans, with raw beans worth 1,000 yuan per kilogram and ripe beans worth 1,000 yuan per pound, so he came up with the idea of importing beans and baking them by himself.

Through the Internet, Su Yanzhang was able to share results and exchange knowledge with other colleagues, and began to assemble a bean dryer, "before he began to drink good coffee." The bean dryer, nicknamed "a few grains of rice", unexpectedly gained a reputation among the same friends. Later, he joined the army, and some friends continued to improve, and now he has reached the eighth generation. Some netizens have tested the beans baked by the "several-grain rice dryer" and other different brands, and the results show that the beans baked by the "several-grain rice dryer" are the most satisfactory.

Quality coffee is like a classic movement.

Su Yanzhang said that baking beans is not technically difficult, but the difficulty is how to express the connotation of beans. "the quality of raw beans is very important, followed by baking technology, accounting for 70 to 80 percent." With good raw beans and good technology, the next step is for bakers to show their skills and characteristics, and good bakers even have the ability to bake bad beans to taste.

Su Yanzhang used the action of opening the door to describe the taste of good coffee: "at first it was just a small crack, and then the field of vision became bigger and bigger." It should also be like the performance of the German conductor and composer Ford Wangler, with speed, elasticity and rhythm, "from sour taste to sweetness at the entrance, and then back to the throat rhyme."

The deductive aesthetic style of baked beans

The same kind of coffee beans can be cooked in different ways to produce a completely different taste. The same type of beans, according to the bean roaster's understanding of the beans, the use of baking methods and baking degree, will also get different characteristics of coffee beans. This is what Su Yanzhang said that the "coffee aesthetics" of the bean roaster ── shows the aroma and acidity of the fruit contained in the coffee beans in a shallow roasting way, just like the texture of fruit tea.

Many people do not drink coffee on the grounds that it is bitter, but in fact, it is the wrong coffee. Su Yanzhang takes the African bean Aricha he once drank as an example. "there are ten kinds of fruit flavors in it!" In addition, people who think that light-roasted coffee must be sour and don't want to try it should have the following knowledge: coffee is a fruit and has acidity. But a good baker will bring out the pleasant and balanced acidity of the beans.

Su Yanzhang takes the individual coffee served by the three recommended cafes as an example to illustrate how different bean roasters show their aesthetic style: Klima boils in a plug pot, paying attention to aroma and texture. COFFEE SWEET is also boiled in a plug kettle, showing a strong aroma in a very light taste. Haya cooks it by hand, which makes it taste stronger.

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