How to judge the acidity of coffee between good acid quality and bad acid quality
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Acid quality, good acid quality will not be like vinegar, that is, bright and lively can also be detected like citrus
There are many kinds of acid, such as berries or sweet lemons, as well as the sweet and sour melons like cantaloupe or the crisp sour fruits of freshly ripe apples. All the above acids are of high quality.
Bad acids are like unripe fruits or acetic acid, and some bad acids are like overripe fruits or rotten ones.
At this time, fermented acid or rotten fruit acid can be detected. The higher the quality, the higher the acid score.
And a small amount of acetic acid, formic acid, succinic acid and so on.
Chlorogenic acid is a good antioxidant, but it has strong bitterness and low acidity in taste.
It is also the main source of bitterness and astringency of raw coffee beans. The content of chlorogenic acid happens to be inversely proportional to the altitude of planting (the higher the altitude, the lower the proportion of chlorogenic acid).
We can also pay attention to the low acidity and tactile astringency in coffee, which can be used as one of the conditions to judge the quality of coffee.
According to the cup test score of COE, the low acidity not only affects the acidity of Acidity, but also affects the cleanliness of coffee Clean Cup.
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