What is the sour taste of coffee? What's the taste of black coffee? How many flavors of coffee do you have?

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For many beginners, coffee sour always feel a bit unacceptable…coffee taste and sour mixed together, do not think strange?

1. Source of sour taste: coffee cherry fruit

There are probably quite a few people who don't know that coffee originally looks like cherries, and it feels very delicious.

The seeds inside the red pulp are processed into green coffee beans. At this time, the green beans are green, like the seeds of ordinary plants. After roasting, they become coffee and black, and become coffee ripe beans sold on the market.

As you learn from basic biology, the purpose of the pulp itself is to provide seed nutrients, so in the process of planting, the original flavor of the pulp naturally affects the flavor of the coffee beans.

So at least understand that it is reasonable for coffee to have fruit acid, even if this is the real natural state, definitely not rotten or smelly acid.

After learning that sourness is not a sin in itself, try to let go of the stereotype of sourness.

The Possibility of Acidity: Comfortable Acid and Disagreeable Acid

Although sour taste is normal, it is not just sour, due to the coffee beans themselves, processing, transportation, storage, roasting, brewing and other factors, sour taste can also be divided into delicious acid, comfortable acid or unpleasant acid, nasty acid.

Quietly tasting, imagining, and comparing the sourness of coffee while drinking coffee is an important part of learning fine coffee.

Comfortable acids include: malic acid, citric acid, grapefruit acid, passion fruit acid, red wine acid, berry acid, cherry acid, citrus acid, peach acid, pineapple acid, black vinegar, red vinegar…etc.

Imagine that the sourness of the fruit is naturally and characteristically present in the mouth, enriching the coffee itself, but gentle and not overly stimulating.

Why is coffee sour?

Annoying acids include: too strong acetic acid, smelly acid (expired), overfermented acid, stuffy acid, lactic acid (sweat acid), humic acid, etc.

If these sour tastes are placed in coffee, they will feel uncomfortable, and the general annoying acid recognition is very high, and a little bit will spoil the whole cup of coffee, which is probably the main reason why most people have a bad impression of sour taste.

But pay special attention: the real fine grade coffee basically does not exist uncomfortable acid, these acids too seriously affect the taste, simply can not enter the fine coffee threshold.

So when drinking bad coffee, if you drink disgusting acid, please don't attribute the original sin to fine coffee. After all, there are too many unscrupulous businessmen who mess around now. To ensure that their mouth is clean and clean, or to identify guaranteed fine coffee.

Third, select the production area with medium acidity and baking degree

At first, when you are not used to drinking sour coffee, it is recommended not to completely avoid fruit acid. You can choose beans with medium or low acidity, so that your mouth can slowly get used to the changing fruit acid.

Producing areas: Africa beans acidity is generally higher, moderate in Central and South America, Asia is lower.

African bean acids are strong

However, the above is only the most preliminary classification, because the terroir conditions of fine coffee are very different now, even if it is different producing areas and different manors in the same country, the sourness is different, so it is the most direct to ask clearly when buying or ordering single coffee.

In terms of baking degree, with the increase of baking degree, the sour taste is less obvious, so it is relatively safe to choose medium baking or above. Beginners should try medium baking or above, which is not particularly sour, and it is quite a good choice.

acid coffee

If the sourness of the medium roast is acceptable and you can experience the taste pleasure brought by the good sourness, you can cut it down slightly.

Choose or, you can blend sour, gradually let yourself fall in love with the wonderful fruit acid.

IV. Brewing to adjust acidity

No matter what equipment, in principle, a slight adjustment can still reduce the acidity, mix the acidity with the mellow taste and sweet taste to your favorite ratio, and it can even be said that this is the core concept of brewing.

Several of the variables that affect sourness include

Reduce coffee sourness

Temperature: higher temperature sour significantly lower, but not too much, generally extraction between 90-92 degrees, raised to 95 degrees will significantly reduce sour.

Grind degree: In the case of fine grind degree, the sour taste is less obvious; in the case of coarse grind degree, the sour taste is more obvious, so you can adjust it a little bit, so that the overall flavor is slightly reduced.

Water content: Water content actually has little to do with extraction, but in the case of a little more water, the sour taste is not obvious, but it will highlight the sweet feeling, so you can add 20-50c.c more water.

Time: In principle, it is a bit like the concept of grinding degree. The acidity is obvious for a short time, and the acidity is not obvious for a long time, but don't exaggerate too much. It will still be bitter if it is cooked too much.

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

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