A correct understanding of the sour roasting degree and PH value of coffee determines whether the coffee acid is good or bitter.

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

Recognize the sour taste of coffee

Miss, why is the breakfast coffee sour today? I don't like it. Could you give me a cup of coffee that is not sour? This problem has always plagued coffee industry. Most people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is really a great smear and misunderstanding! In fact, coffee itself is an acidic drink. Whether coffee is sour or not depends on the baking degree of beans.

"Miss, why is the breakfast coffee sour today? I don't like it. Can you give me a cup of coffee that is not sour?" This problem has always plagued coffee industry.

Most people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is really a great smear and misunderstanding! In fact, coffee itself is an acidic drink, whether coffee is sour or not depends on the baking degree of beans. The longer the roasting time is, the higher the caramelization degree is, the more acidic substances are destroyed, the less sour the coffee is, the shorter the baking time is, the lower the caramelization degree is, and the less acidic substances are destroyed. It is easy to make sour coffee, that is to say, the roasting degree is inversely proportional to the sour taste. The deeper the roasted coffee is, the more sour the coffee is, and the shallower the roasted beans are. In addition, the temperature of brewing coffee also has an effect. Water with a slightly lower temperature is certainly more likely to make sour coffee than a slightly higher water temperature. I am afraid that the sour people had better drink the coffee while it is hot, otherwise the sour taste of the coffee will appear as the temperature drops.

The preference of coffee roasting degree from country to country often varies from region to region. In principle, the baking degree in Italy is getting deeper and deeper from north to south. Milan in the north of Italy is roasted deeply, and the coffee is slightly sour, while Rome in the south is heavy-roasted and the coffee has no sour taste. The roasting of coffee in the United States is getting lighter and shallower from west to east, that is to say, the roasting degree of West Bank cities such as San Francisco and Seattle is deeper than that of New York or Washington. West Bank coffee is darker and more bitter than the East Coast, while the East Coast prefers a more lively sour taste, mostly deep roasting or shallow roasting. The baking degree in Taiwan is deeper in the south than in the north. There is no market for sour coffee in southern Taiwan, but there are a small number of eosinophiles in northern Taiwan, and shallow roasting is still a small market. 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. If you are afraid of acid, you will choose deep baked beans or Asian beans, and if you are acidophilic, you will drink shallow baked beans or African beans.

The relationship between baking degree and PH value

Although most Chinese people are not used to sour coffee, Western coffee connoisseurs or connoisseurs are only sour, and like the lively, clear, and changing layers of light-roasted coffee. They disdain to drink deep-roasted coffee, which is monotonous and unfruitful. Connoisseurs choose Arabica hard beans at an altitude of more than 5, 000 feet, roast shallow beans with a baking degree of about City, and then extract them with a French filter kettle for two to three minutes. It is easy to make good sour coffee. In fact, high-quality shallow roasted coffee shows a lively sour taste, rather than a dead acid in the end. The tip and both sides of the tongue are stimulated by fruit acid to secrete saliva. However, the sour taste disappears in a few seconds, transforming into the spicy aroma of green pepper. Or lemon, citrus-like fragrance, and finally show the sweet aftertaste of chocolate, like going through an ever-changing taste journey.

The sour taste of shallow roasted coffee can also be defined by technology, that is, the so-called PH value (pH value). The pH reading is from 0 to 14. The higher the value, the lower the acidity and the stronger the basicity. Pure water is neutral, and the pH is 7. The PH value of sour lemon juice is about 2, the PH value of tomato is about 4, and the pH value of fresh milk is above 6.5. What is the PH value of coffee drinks? It depends on the degree of baking.

The pH value of breakfast coffee with shallow roasting degree is between 4.5 and 4.7, the pH value of medium and deep roasted Full City is about 5 Murray 5.5, and the PH of deep roasting (Dark Roast) is above 5.5. As far as ordinary people's taste buds are concerned, when the pH value of the beverage exceeds 5.5, it is difficult to detect its sour taste, and the pH value of heavy baked beans is often more than 5.5, so it is not easy to drink sour taste. Human taste buds can easily taste sour when the pH is less than 5, so shallow baked beans will have a sour taste.

Shallow roasting and deep roasting are good at winning the game.

There is no denying that there are far more consumers who prefer deep-roasted coffee than light-roasted coffee. The revolution of high-quality coffee in the United States over the past two decades has also taken medium-and deep-roasted coffee as the mainstream, choosing extremely hard beans above 4,000 feet above sea level as the main recipe. Re-roasting shows the unique aroma and sweetness of deep-baked beans, and if you add milk seasoning, it is more likely to lead to chocolate. Shallow roasted coffee is a little aggrieved in the torrent of deep roasted beans, but the unique lively and clear flavor of shallow roasted beans can not be replaced by deep roasted beans. In addition, the consumption rate and fuel cost of shallow baked beans are lower than those of baked beans, which is one of the magic weapons for large baking factories to survive the recession, so shallow baked beans can not be killed in the market. . 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. Consumers who prefer strong, sweet coffee can choose Asian deep-baked beans or aged beans, such as Mantenin in Indonesia, Java, Indian beans and Brazil in South America. It should be emphasized here that although the sour taste of Asian beans is low, they will still taste sour if they are roasted shallowly, but the Asian beans are not lively enough and feel a little sour, which is far less varied than shallow baked beans in Africa or Central America. Coffee fans had better open their minds and come into contact with coffee of different roasting degrees and places of origin, so that they can understand the fun of playing coffee.

If you often drink black coffee

Do you feel that this cup of coffee is sour but not uncomfortable but interesting, but different from the unbearable sour taste of another cup before?

But everyone's preferences are different, some people like to play with the acid, some people hate to drink the sour taste, and most people don't like the sour taste, so the general coffee shop will show a weaker sour coffee.

In order to reduce the sour taste, the coffee beans will bake deeper, seriously, it is a pity to erase the beautiful flavor of the coffee, and in order to take into account the taste of the public, it is not very good for people who really want to taste the coffee to have a good taste of the coffee.

So a good coffee shop has the ability to provide the taste that customers want, so good customers should express the taste they like. Only those who make coffee can express their research and enthusiasm for coffee to you.

The heart of the bar player expressing the material and the heart of the customer tasting the results can resonate because of this interaction.

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