Coffee review

Where the coffee beans are sour _ the coffee beans are recommended in the producing area _ how much is the sour coffee beans per pack

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) many people do not like sour coffee, like very mellow and even strong coffee. But if you want to be a coffee taster, the key to getting started is to recognize the acid in coffee. It must be noted that the more sour the coffee, the better. The sweet and sour substances in the coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Many people don't like sour coffee and like coffee that is mellow and even has a strong taste. But if you want to be a coffee taster, the key to getting started is to recognize the acid in coffee. It must be noted that the more sour coffee is, the better. Sweet and sour substances in coffee are components of the complexity of coffee flavor. Some coffee is very acidity, very smack, in the professional cup test can only get a very low score, some coffee although sour, but sweet with sour kind of very comfortable and round acid, will get a higher score.

The acid of coffee

Raw beans contain citric acid, malic acid, quinic acid and phosphoric acid, which are related to sour taste, but these are not the sources of sour taste felt when drinking coffee. The acid caused by baking is the main source of sour taste.

As soon as raw beans are baked, chemical reactions occur in various ingredients, creating new acids. The most representative is the reaction of quinic acid after chlorogenic acid decomposition and the volatile formic acid and acetic acid reaction after oligosaccharide decomposition.

What is the charming sour in coffee?

First of all, the acid in coffee has something to do with the raw bean itself and the degree of roasting. Especially some African coffee, their acidity is soft and bright, such as: sweet, silky smooth, then add some bright acid it will look very plump, with a very rich taste. There are also some coffee in the acid is very exciting, have the feeling of stinging mouth, belong to extremely sour.

If there is no other taste in a cup of coffee except bitter or sour, then this cup of coffee is very bad. So there is an essential difference between sour and astringency. Acid is regarded as acidity when there is saliva on both sides of the middle and back of the tongue after drinking coffee, while astringency is the spicy and noisy feeling on the surface of the tongue, throat and upper jaw after drinking coffee. It's like drinking a cup of coffee with gauze strips.

Astringency is an undesirable taste in coffee. It represents a defective result from raw beans to roasting and even making. A good cup of coffee should not be bitter.

For example, we will say that African beans will have a "bright sour taste" and "fruit sour taste". The wonderful sour taste gives people more rich connotations.

Inferior quality: humic acid, sharp acid, high acidity, smack lips, acetic acid

Quality: fruit acid, fresh acid, round acid, soft acid

Most of the sour coffee beans come from Africa.

Flavor characteristics: charming acidity

African bean flavor: Ethiopian coffee has a strong orange flavor, Kenyan coffee has a strong raspberry flavor, as well as sour aromas of black plum juice and grapefruit, and sweet sugar cane. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the biggest features of African beans and attract coffee fans to delve into.

African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.

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

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