Do you know the difference between "fragrant acid" and "dead acid"? How to distinguish all kinds of caffeic acid?

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[difference between aromatic acid and dead acid]

Many people in the coffee industry say that "high-quality coffee has a sour taste" and believe that sour taste is a delicacy. However, we often hear many people say: I do not like to drink sour coffee, and then with a good sour expression.

In fact, the special terms of the coffee world will be "fragrant acid acidity" and "dead acid sour" as the difference between the two. Let's simply tell the difference:

❌ "dead acid sour"-raw beans of poor quality or strongly sour taste produced by deterioration after baking, and make people feel unpleasant.

✔ "aromatic acid acidity"-the flawless acid of coffee beans, which brings refreshing flavor and promotes saliva secretion, making the overall taste clearer and brighter.

So, how exactly does a novice distinguish between different caffeic acids?

The acid in coffee comes from the following sources:

First: the acid that already exists in the fruit is also the acid of the fruit. The normal entrance of fruit acid should be melted immediately, the acid must be round, and the acid should be able to bring out sweetness and sweetness. Fruit acid is ripe, fruit acid to have a sense of health, Sheng Jin will have the effect of quenching thirst. Fruit acid should be gasified, air lingering in the mouth, and should be able to stimulate the emergence of saliva, rather than direct, irritating or sharp, astringent, stuck in the mouth, such acid is good, right, pleasant acid.

Second: the coffee beans are not cooked inside. This kind of beans are not roasted properly, and the coffee will be sour, but the coffee will be sour. The colder the coffee is, the more astringent the coffee will feel, and it may also have the fishy taste of raw peanuts.

Third: the fermentation of raw bean treatment process, if it is excessive fermentation, it will make the flavor of coffee defective. The acid of this kind of beans is similar to sour water and spoilage, not only in the sense of taste, but also in the sense of smell. The coffee brewed from this kind of coffee beans will be sour when it is hot in the mouth, and the colder the coffee is, the more sour it is, and it smells strange and tastes bad. When it comes to this kind of raw beans, no matter how good the baking can hide the defective taste of overfermented beans. If the beans are lightly roasted or underbaked, it is not surprising that consumers spend money on a cup of coffee that smells of sour water and smells rotten water.

But nowadays, some people like this kind of coffee with overfermented defective flavor, so in some producing areas of Ethiopia and Costa Rica, in order to cater to the ethnic groups with this special preference, they will specially make this kind of over-fermented coffee beans. Unexpectedly, this can also be classified as a flavor of the producing area! Like Mandenin in Sumatra and monsoon coffee in Malaba, India, it is a defective flavor. The subjective nature of coffee can be seen by the fact that it has evolved from a flaw to a feature in the mouth of gluttons.

Fourth: the temperature of coffee extraction is on the low side, this kind of acid is like immature fruit, the more cold the acidity is stronger. Low temperature causes not only sour but also astringent, although the taste is uncomfortable, but the acid can also change, and the sour taste can also melt (just a little slower), and it can also give rise to its sweet taste (deep-roasted beans will be bitter). It is, of course, a cup of defective coffee. In the coffee formed by this factor, the acid will become colder and sour as the temperature of the coffee drops, which is why so many people do not like cold coffee.

Fifth: the temperature of coffee extraction is too high or too long, this acid is not only monotonous, sharp, but also with water taste, poor sweetness, with a sense of scorching in astringency. High water temperature or long-term extraction will destroy the colloid of coffee beans, causing the coffee, which should be mellow, thick and smooth, to become a cup of coffee water, and the mouth is filled with anxiety, astringency and stagnation, which can not resolve the bitterness. sour stuck on the tongue. The higher the temperature, the longer the extraction time, the stronger the sense of anxiety and astringency, but also stuck in the throat, extending from the mouth to the throat, feeling extremely uncomfortable. If it is a deep-roasted coffee bean, extracted at high temperature for a long time, it will boil out a scorched, bitter taste. After drinking this cup of coffee, there will be a coke-like smoke smell in the mouth, causing a heavy burden on the mouth. Of course, dry mouth is absolutely inevitable. It is the acid with scorched acidity caused by high temperature, when the coffee is cold, the acid will not be too strong, but the acid is so unbeautiful that it becomes the failure point of the whole cup of coffee, and the bitterness and astringency will become more and more serious with the colder the coffee temperature.

Sixth: coffee beans are harvested when the coffee berries are not ripe. This kind of coffee beans cannot improve or disguise the immaturity of raw coffee beans by superb baking techniques. Starting from the heat, the sharp, direct, monotonous sour and astringent taste is all it can and is the only taste. Just a few sips, there is no need to drink too much. Your stomach is bound to plant a flag to protest against your abuse.

Next time you drink sour coffee, you can tell what kind of acid the imported acid is.

END