Why is the coffee sour? Is the coffee sour or bitter? Is the coffee a little sour?

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Coffee with a little sour will make this cup of coffee feel sweeter and more layered. And the higher the altitude, the sour taste of coffee beans will be more obvious, although it can be modified by baking to modify the sour taste, but it is a pity. Even in the international coffee grade rating, comfortable 'sour' and good 'sour' will greatly increase the score of this cup of coffee.

Many people will ask: why is coffee sour? If you have been to the orchard, look at the fruits, lemons, oranges and plums that grow on the trees. Wait, which one is not sweet and sour? So! Coffee beans are fruits, and it is normal to have acidity. And-- I can't imagine that coffee actually contains-- water-soluble fiber: water-soluble fiber is very important to the body and can reduce the absorption of bad cholesterol and fat. Water-soluble fiber coffee is more abundant than fruit juice.

In 2007, Spanish researcher Diacz and Professor Bongil at the University of Hamburg in Germany confirmed that the "water-soluble fiber" of brewed coffee was higher than that of orange juice or red wine, and further pointed out that the beneficial bacteria in the intestines can easily digest the energy needed to turn the "water-soluble fiber" in coffee into beneficial bacteria.

The excreta produced by probiotic water-soluble fiber (both fermented) is acetic propionic acid and butyric acid, which can reduce the PH value of the intestinal tract so that some bad bacteria can not survive, and add a merit to coffee! Reference "Coffee Science" what kind of acid is there in the coffee? Why is the coffee sour?

Because

Chlorogenic acid is the most abundant in coffee.

Organic acids: powerful antioxidants that help the body fight cancer.

Quinic acid: is the source of aromatic components, decomposed into phenol, catechol, dissolved in water will increase the thickness of alcohol.

Citric acid: dissolved in coffee liquid will increase acidity, will be converted into sugar and fruit aroma, but will be roasted too deep and decompose.

Malic acid: named because apples are the most abundant, coffee is a rich source of fruit aroma.

Acetic acid and lactic acid: a fragrant acid created by sucrose in baking, which is the source of the sour taste of coffee.

Nicotinic acid: a plant base that breaks down due to baking and counteracts the effect of caffeine on sleep.

Fatty acids: the essence of coffee aroma, but also the source of smooth and mellow taste.

Other nutrients: water-soluble fiber: water-soluble fiber is important to the body and can reduce the absorption of bad cholesterol and fat. Vitamins and minerals: folic acid, vitamin B1, vitamin B2, vitamin B3, vitamin B12, vitamin C, calcium, phosphorus, potassium, magnesium, sodium, manganese, copper. Caffeine: it stimulates the central nervous system, increases blood pressure, accelerates heartbeat and breathing, and is diuretic and prickly.

Stimulate gastric juice secretion, intestinal peristalsis and defecation. It can also inhibit testosterone to destroy scalp hair follicles and promote hair formation. Excerpt from Coffee Studies by Han Huaizong.

The deeper the coffee is roasted, the stronger the acid damage will be, so that the original flavor of the coffee will disappear, resulting in a strong bitter flavor, which will affect the health of the body; caffeine will not be reduced because of the deeper roasting degree, but will be affected by the variety of coffee beans. Only choosing high-quality sour coffee is healthy.

After these introductions, do you know why the coffee is sour? Do you have a better understanding of coffee? ^ ^