Where does the sour coffee come from? Where is the coffee bean sour? is the coffee sour or bitter?

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For many coffee beginners, the sour coffee always feels a little unacceptable. It feels strange to mix the taste of coffee with sour taste.

Coffee beans look like this before they are processed, commonly known as coffee cherries

Recently the boss picked back the coffee fruit, the flesh inside the thief is delicious, believe it or not, anyway, I think it is delicious, you can come to the store to have a try. I'm not gonna tell you what it tastes like.

Well, inside the pulp are magic beans (coffee beans). Of course, raw coffee beans that can be roasted have to be processed, such as water washing, sun exposure, honey treatment, half-sun treatment. Etc.) what has been processed is the so-called green leisurely coffee raw beans. It is roasted properly and then brewed to produce a delicious cup of coffee.

● coffee beans contain acidic organic compounds that can be synthesized by plants themselves and contain weakly acidic aromatic compounds with carbon molecules.

Organic acids include chlorogenic acid, quinic acid, acetic acid, citric acid, malic acid and lactic acid.

These organic acids will increase or decrease before and after baking.

But this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the effect of change in the baking process.

Usually when we bake raw coffee beans, some of the ingredients in the raw coffee beans will react to form new acids.

For example, when coffee beans are roasted, chlorogenic acid is continuously degraded to quinic acid. Wait--

Medium and shallow baking-sour taste is obvious

Medium baking-moderate sour taste

Medium-deep baking-low sour taste

Heavy deep baking-almost sour, but bitter

The strength concentration of each kind of acid in ● is different, and the sour components and specific gravity of coffee beans are also related to the ingredients of raw coffee beans. The type of coffee beans chosen will also affect the production of sour taste to some extent.

Coffee grown at higher altitude is rich in sour aroma, but the concentration of oil is lower than that of low altitude coffee. These two factors make high coffee more sour. Written records: it can be confirmed from the eight major producing areas of Guatemala, the picturesque fruit with an altitude of about 2000 meters (located in the northwest bordering Mexico) and Waihanes (located in the southeast bordering El Salvador). The sour taste of coffee in these two areas is significantly higher than that in the other six regions, including Antigua. In addition, when the altitude increased by 100 meters, the temperature decreased by 0.6 degrees Celsius, and the study found that for every 300 meters increase, the sucrose content of coffee beans increased by 10%. In principle, the higher the content of sour aroma and sucrose, the more mellow the coffee. This is because higher altitude, lower temperature and large temperature difference between day and night can slow down the growth rate of coffee and accumulate more nutrients. Sucrose produces more sour substances in the process of baking, which is why the sour aroma of hard beans at high altitude is much better than that of soft beans at lower altitudes. Altitude, variety, complex genetic traits and ecosystem all indirectly affect the flavor of coffee.

The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as Yega Schiffe and Sidamo coffee beans from Yemen and Kenya as well as Ethiopia, which have an impressive floral and fruity aroma and a wine-like smell.

And there is another kind of acid that is sharp and rigid, and dead acid without aroma. It tastes like vinegar and is hard to swallow.

Coffee acid is reasonable, even if this is the real natural state, definitely not rotten or sour.

Brand recommendation of ● sour coffee beans

Qianjie Coffee roasted sour coffee beans: washed Yega Chevy Coffee, Kenya AA Coffee, Panamanian Flower Butterfly Coffee and so on are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, 15 cups of coffee can be made in a bag, and each cup of coffee costs only about 6 yuan, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com