Will the acidity of coffee brewed in different ways change? Coffee tastes sour

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Siphon-type bubble method is more acidic than filter-paper bubble method, because siphon-type bubble method takes longer to extract; filter-paper bubble method tastes lighter, suitable for tasting the original taste of coffee beans.

The longer the coffee solution is stored, the more acidic it becomes, but if it is stored in a lower temperature environment, the acidity increases less. It may be that there is a substance oxidation relationship in coffee, so brewing good coffee is best to drink immediately, not for a long time.

After brewing with different coffee beans, it was found that: (pH value from small to large)

The acidity of siphoning is ranked as follows: Taiwan> Brazil> Colombia> Blue Mountain> Mantelin> Mocha

The acidity of filter paper is ranked as follows: Taiwan> Brazil> Blue Mountain> Colombia> Mantelin> Mocha

Coffee beans themselves have different acidity, but the acidity can still be adjusted by the way of brewing. Therefore, people who don't like sour taste can choose Mantenin and other beans, and it is best to take the actual brewing acidity as the standard.

From the filter paper coffee can be found in the higher the water temperature, the finer the coffee powder, the stronger the brewed coffee, the smaller the pH value measured, but its acidity is not necessarily consistent, because the coffee will brew sour and bitter at the same time, so it may be acidic but because the bitterness is also large and can not drink sour, the principle is that low temperature water will rush out of the pH value is small, but the taste is sour coffee, general filter paper coffee to 89℃ hot water and fine ground coffee powder is better. Drink freshly brewed coffee its pH value will decrease with the temperature to a certain extent, it is best not to put coffee for too long or even cold, will affect the original taste, and the original less acidic coffee beans, its reduced pH value is also less. In addition, coffee with creamer is indeed less sour, but the main ingredient of creamer is vegetable oil, not milk, and cannot be ingested excessively.