Coffee bean grade classification coffee acidity grade coffee bean grading standard

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A delightful sour coffee

Most people mistakenly think that coffee will taste sour if it is not fresh. In fact, coffee itself is an acidic drink. Whether coffee is sour or not depends on the variety and baking degree of beans. The longer the roasting time is, the higher the degree of caramelization, and the more acidic substances are destroyed, the less likely it is to have sour taste. The shorter the baking time, the lower the degree of caramelization. Coffee beans still contain organic acids, so they are easy to produce sour taste. In addition, the temperature of brewing coffee also has an effect. Lower temperature water will make sour coffee more easily than higher water temperature. People who are afraid of acid had better finish their coffee while it is hot and avoid stirring too many times or keeping it warm for too long. Otherwise, the sour taste of coffee will appear with the decrease of temperature. Caffeic acid is not a criterion for judging whether the quality is good or bad or whether it is fresh or not. it is all a matter of subjective taste. If you are afraid of sour, you choose deep baked beans or Asian beans, and if you like to drink shallow baked beans or African beans, it all depends on your personal preference.

The relationship between baking degree and sour taste

The acidity of coffee has a lot to do with the variety of coffee and the depth of roasting, while coffee is acidic because coffee beans fully absorb the acid of pulp in the process of growth and treatment. In terms of varieties, high-quality Arabica coffee beans are more acidic, so coffee such as Blue Mountain, Kenya, Guatemala, Mocha and Costa Rica are more or less acidic. Robusta coffee beans, which are easy to grow and cheaper to grow, are hardly acidic.

Although many people are not used to sour coffee, many old gluttonous coffee connoisseurs like the lively, clear and varied layers of light-roasted coffee. They don't like deep-roasted coffee, which is monotonous and unfruity. In fact, high-quality shallow roasted coffee will show a lively sour taste, which will feel the acidity at the beginning of the mouth, but after a while the sour taste disappears and turns into a spicy aroma, or a lemon or citrus-like fragrance, and finally presents a sweet aroma like cocoa.

The pH value of light roasted coffee is between 4.5 and 4.7, the pH value of medium and deep roasted Full City coffee is about 5: 5.5, and the pH of deep roasting (Dark Roast) coffee will be above 5.5. As far as ordinary people's taste buds are concerned, if the pH of the beverage exceeds 5.5, it is difficult to detect its sour taste, so heavy baked beans are more difficult to drink sour taste.

Bean6 shallow baking and deep baking has its own characteristics.

The depth of roasting also affects the "bitterness" and "sour" of coffee. The deeper the roast, the lower the acidity, so the bitter premiumcoffee increases, but with the deepening of roasting, the original characteristics of coffee beans will gradually decrease due to increased carbonization, so as long as you like the taste, you can choose the best baking balance point.

If you like sour coffee with rich taste changes, you might as well buy light-roasted African and Central American beans, such as Kenya, Ethiopia, Yemenmoka, Guatemala, Costa Rica, etc., which are good sour beans. People who prefer strong, sweet coffee can choose Asian deep-baked beans, such as Manning, Java and Brazil.

Classification and classification of coffee

Coffee grading is usually based on defect rate, bean size, altitude, raw bean density, treatment standards, and so on.

Due to historical reasons, trade interests, climate, topography, and other factors, the producing areas of each country cannot be rated on the basis of a unified standard or simply on the basis of altitude. Nor can we compare a certain level of one country with that of another country.