How to taste the taste of coffee and what is the sour bitterness in coffee

How to taste the taste of coffee

Sour taste

In fact, most coffee contains sour ingredients, such as common coffee, we say that Colombia will have a "bright sour taste", some African coffee will have fruit sour taste and so on. The wonderful sour taste is the reason why some coffees are highly valued and valued. The sour fragrance brings more abundant connotation to the sour taste, and some slightly stimulating fragrance can refresh the mind. Of course, the sour taste must be more or less affected by the quality and variety of raw beans. As far as varieties are concerned, coffee grown in highlands is sour than that in lowlands, and beans just harvested are sour than beans that have been harvested for a while. If the newly harvested beans can be properly heated to produce a moderate sour taste, they will taste better.

Bitter taste

Bitter taste is the characteristic of deep-baked beans, like sour taste, maybe some people don't like it very much, so they choose to add sugar or milk to dilute its intensity. But if you haven't really tasted the most primitive bitterness, it's hard to really understand a cup of coffee. It is important to know that raw beans contain only a tiny amount of bitterness, followed by baking caused by sugar, part of starch, fiber caramelization and carbonization, resulting in the most symbolic bitterness of coffee. Generally speaking, coffee with strong sour taste will have a weak bitter taste, while coffee with bitter taste as the main body is prone to lack of sour taste, so the proportion of sour taste and bitter taste gives room for the development of coffee taste.

Fragrance; fragrance

Aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, harvest, storage and baking technology of the place of production, which are all the conditions that influence the aroma of coffee. Generally speaking, the coffee beans need to be peeled on the day they are picked, followed by fermentation, cleaning and drying, so that the coffee beans can maintain the purest original mellow aroma and taste. The source of the aroma of real coffee comes from the "fat" of coffee, which is the product of carbonization of sugar and other carbohydrates in coffee. There is a close relationship between aroma and quality, and the disappearance of aroma often means that the quality becomes worse.