Understand why sour coffee is sour. Is good coffee sour? Is it good?

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A bag of acid-rich Isabiya beans, and the roasting method to emphasize the characteristics of this coffee, but does this mean that it will taste good when washed out? Not really. If there is a mistake in the brewing process, the last cup of coffee may still be very insipid. Similarly, a cup of medium-and deep-baked Brazil beans rich in chocolate flavor may smell sour due to lack of extraction.

What is extraction? How does extraction affect coffee?

When the water comes into contact with the coffee powder, the flavor and aroma substances begin to be released into the water, and this is the extraction. The degree of extraction affects the flavor of coffee because not all substances are extracted at the same time.

During cooking, the fruit flavor and acidity are extracted first, followed by sweetness, and then bitterness. This means that underextracted coffee will have a sour taste, no sweetness and a slightly bitter taste. However, over-extracted coffee will have a bitter taste, and the bitterness will cover the sweet and sour taste.

So how do you control the extraction?

The finer the grinding, the faster the extraction speed (note: extraction time is different from cooking time). The coarser the grinding is, the higher the acidity is, and the more bitter the music is.

The longer the cooking time, the longer the extraction time. The more sour it is for a short time, the more bitter it will be for a long time.

The higher the water temperature, the faster the extraction speed, but too low temperature can not extract acid. "when brewing, it will extract both good and bad acid, and hot coffee will extract more acid than cold-extracted coffee (the characteristic of cold-extracted coffee is very mild acidity).

To get more acidic coffee, you can use higher temperature water, thicker grinding and shorter brewing time. If the coffee is sour, you can grind it finer and extend the brewing time, or lower the water temperature to reduce the acidity. But when lowering the water temperature, you should remember to lengthen the cooking time, because the extraction time will be lengthened as the temperature decreases.

But again, these are for the balance of coffee, if the coffee does not taste right, only one factor at a time to adjust the brewing formula.

Acidity is a complex issue, and there are many factors that affect its feelings of strength. However, picking and flushing out your favorite coffee is not that complicated.

The charm of coffee lies in its richness, flavor and aroma. Specific baking methods, varieties, treatment methods and producing areas will have different effects on acid quality. So try to taste different kinds of coffee and find out your favorite flavor through the experimental brewing process. When you find out your own flavor, follow the brewing instructions above to reproduce your favorite brewing results.