The reason why coffee turns sour after it is cool is that the best temperature for coffee taste is about 58 degrees.

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Have you ever made a cup of coffee in a coffee shop or made yourself a cup of coffee? I love drinking black coffee, so I don't add sugar or milk, but before long, as the coffee gets cold, the originally mellow coffee will become sour and difficult to swallow. Why on earth is this? Is there any way to avoid it?

Coffee turns sour when it is cooled, because coffee beans are a kind of fruit, so they are rich in tannins, which are released when the coffee temperature drops, and when the temperature is lower, the human taste is more sour-- which may be why dry white wine must be refrigerated-- so we can obviously feel that the coffee has obviously become sour. In fact, drinking coffee is like eating fish. Very often, a steaming fish is served fresh and delicious, but once it gets cold, the smell of fish will become very strong, and coffee will sometimes be like this.

Of course, not all coffee will turn sour after cooling. Generally speaking, the lower the roasting degree of coffee is, the more sour it will be, while many coffee with deeper roasting will not have this problem. In addition, it is said that the better the quality of coffee beans, the smaller the difference in flavor between hot and cold.

The temperature at which coffee tastes best is about 58 degrees.

You'd better finish the coffee within ten minutes after it is ready.

Cold coffee will become sour, especially the sour taste, especially obvious.

I once made a pot of hand flushing early in the morning and brought half a pot to the company, but I was so busy that I forgot to drink it. When I remembered it, the coffee was completely cold and lost a trace of temperature. Because it is ordinary beans, but also shallow baking, the sour taste is surprisingly obvious, combined with the cold weather, it is also sour, but it is difficult to swallow.

So, why is it that the coffee just made is soft and gentle, but when it is cold for a long time, the sour taste is particularly abrupt?

First of all, coffee is a kind of fruit, which has all kinds of flavors rich in fruit, which is naturally inseparable from sour, when it is not cold, especially when it is cold. The guy called "tannin" in the coffee will be completely released after it is cold, and the sour taste becomes more and more obvious.

In addition, in the case of low temperature, our human taste will be especially sensitive to sour taste, and the small nerves that capture sour taste will be especially sensitive. Another theory is that our brains are born to love sweetness, and when it is sweet enough, we ignore other flavors. It is especially easy to sense sweetness when the temperature is high, but if the temperature drops and the sweetness is absent, other flavors will be quickly captured by the brain and become the focus of attention.