What's wrong with the sour coffee? The sour taste of coffee is actually delicious!

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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

Generally speaking, many of our friends will say that they do not like to drink coffee with acidity. When they see all kinds of beans that need to be selected, they may not be able to say exactly which flavor they prefer, but they can clearly say, "Don't be sour."

In fact, whether the coffee will be sour or not depends on the variety of coffee beans and the degree of baking. The shorter the baking time, the lower the degree of caramelization. At this time, organic acids are still retained in the beans, so it is easy to produce sour taste. Conversely, the longer the baking time is, the less sour it is. In addition, the temperature of brewing coffee also has an effect. Lower-temperature water is also more likely to brew coffee with acidity than high-temperature water. People who are afraid of acid had better finish it while it is hot, otherwise the sour taste of coffee will become more obvious as the temperature drops.

In the last paragraph, we talked about that the acidity of coffee has a lot to do with the variety of coffee beans and the degree of roasting, because in the process of growth and processing, coffee beans will fully absorb the acid of the pulp, so that coffee beans will have acidity. In terms of varieties, high-quality Arabica coffee beans are more acidic, so coffee beans produced in Kenya, Guatemala, Costa Rica and other places are more or less acidic.

Although many people can not accept the high acidity of coffee, but the people who like it actually like the charming sour taste! The acidity of this kind of coffee is lively, bright and full of changing layers. At the beginning of the mouth, you will feel the obvious acidity stimulation, then turn into lemon, citrus-like fragrance, and finally show a smooth and bright sweet fragrance.

The depth of roasting also affects the "bitterness" and "acidity" of coffee. The deeper the roast, the lower the acidity, and the bitterness will increase accordingly. If you like the high acidity and multi-layered taste, you can choose shallow roasted African and Central American beans, such as Kenya, Ethiopia, Guatemala, Costa Rica and so on. Those who like rich incense and sweet aftertaste can choose Asian deep-baked beans, such as Mantenin, Java, Brazil and so on.

All in all, the acidity of coffee is not used to judge whether the quality is good or bad or whether it is fresh or not, it is all a subjective preference of personal taste, there is no right or wrong, try many ways, maybe you can also find your favorite sour coffee!

.