How to treat the acid in coffee correctly? Where does the acid in coffee come from?
Why coffee acid substances objectively exist in coffee beans, coffee beans contain sour ingredients such as citric acid, malic acid, phosphoric acid and so on, but this is not the main sour taste we feel when drinking coffee. The sour taste we taste mainly comes from the acid produced in the baking process. Generally speaking, the lower the degree of roasting of coffee, the more obvious the sour taste, while many deep-roasted coffee will not have this problem. Coffee turns sour when it is cooled, because coffee beans are a 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 wines must be refrigerated. So we will obviously feel that the coffee has obviously turned sour after cooling.
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.
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What are the characteristics of wet planing? why do Indonesian Mantenin coffee beans use wet planing?
What kind of treatment is the wet planing method? What is the specific procedure? Wet planing, also known as wet shelling (WetHulling), also known as GilingBasah in the local language, is a traditional Indonesian coffee treatment. Judging from the name alone, the wet planing method
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Introduction to the classification of coffee varieties and the characteristics of coffee variety distribution
Coffee tree is a flowering plant of the genus Coffea of Rubiaceae. At present, there are about 120 species, ranging from small shrubs to 18-meter-tall trees. Wild coffee species grow irregularly in the tropics, and new species are still being discovered. Strictly speaking, there are only two major species of coffee that are cultivated to produce coffee: Arabica coffee (Arabica) and Canifra.
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