Why is coffee sour coffee sour coffee taste sour coffee why sour coffee

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What is sour?

Lively, full-bodied, sharp, bright, fruity. These words are often used to describe acidity, although they have exhausted adjectives to describe them, but sometimes they still feel inadequate. After all, it is not easy to describe acid quality.

Mainly because the acid has many features, it affects the flavor and aroma, forming stone fruits, sweet peaches and apples and other taste feelings. At the same time, the acid quality will also affect the taste, as long as the professional cup tester can tell whether the acid leaves a stimulating feeling in the mouth, if there is no irritation, it means that the acid strength is very low or there is no acid.

Acidity is also a chemical compound, which affects whether coffee is good or not. Understanding the chemical composition of coffee can help bean bakers or brewers get better flavor.

Someone once said: "the acidity can give full play to the flavor of a cup of coffee, and it can also make the flavor unbalanced. When the sour taste is too heavy to cause irritation, it will make the drinkers disgusted and rejected." "

However, if there is no acid, it will make this cup of coffee taste too dull.

Some raw beans are born with more active acidity?

If you want to avoid sour coffee, you should start with coffee with low acidity.

But some coffee, no matter how you brew or roast, its natural acidity is relatively high, it may be because of the origin, variety, treatment, and the climate of the planting environment will also have a great impact.

Place of Origin

The soil properties and acid content vary from place to place. For example, malic acid is more common in Kenyan coffee, while citric acid is more common in Colombian coffee. This means that Kenyan coffee has more apple acid, while Colombian coffee is more citrus coffee.

Variety

Varieties have a great impact on the sour taste of coffee. For example, Arabica species have a low content of chlorogenic acid, thus reducing the acidity of coffee. Some varieties, such as the Kenyan variety SL-28, are famous for their lively acidity.

This is partly due to the effects of genes, but partly from the planting environment. Some varieties are more suitable for planting in a lower temperature environment, which will also affect the flavor of coffee.

Climate & altitude

Most delicious coffee is grown at a higher altitude, but in fact, the effect of temperature is greater than that of altitude. Coffee ripens more slowly in colder temperatures, prompting the fruit to develop more flavors. When coffee is brewed, even if it is grown in the same mountain, higher-altitude coffee will have more acidity and aroma than coffee grown in warmer climates.

Coffee varieties are usually rich in acidity as long as they are planted at the right altitude.

Treatment method

Although we all talk about coffee beans, it is actually the seed of coffee fruit, and it is troublesome to remove the pulp and other substances outside the seed. The process of removal is called treatment, and the treatment will deeply affect the flavor of coffee.

For example, after removing the pulp, the washing treatment will first soak in water to remove sucrose and fructose, a process that amplifies the acidity without affecting sweetness. On the other hand, sun-treated coffee will expose the whole fruit, increasing the overall sweetness and greatly improving the acidity.