Why is it easier to extract the sour taste of coffee with low-temperature water? Is the sour taste of coffee good or bad

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As the temperature rises, both acidity and bitterness increase simultaneously. Because it's an increase in extraction rate. But how to explain the two opposite phenomena, that is, some beans high temperature bitter, very few beans high temperature acid. There are two possibilities.

One possibility is that certain ripe beans require a certain degree of water temperature to trigger their unique aroma or taste, which may be sour or bitter.

Just say, because of bean seed or baking environment, high temperature zone fishing bitter beans appear higher probability, fishing acid beans probability is lower. A bit like a key, take the temperature inserted, some beans click, open acid, some beans click, open bitter. For any bean seed, acid and bitter odor molecules increase simultaneously with increasing temperature.

However, in terms of feelings, our tongue still feels that some are sour and some are bitter. It is a problem of taste balance. You feel sour because the acid obviously covers the bitterness, and you feel bitter obviously because the bitterness covers the acid. But the acidity and bitterness in this cup of coffee did not disappear.