How to adjust the partial acidity of hand-brewed coffee | what is the reason why hand-brewed coffee is too sour?

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Coffee is bitter and sour. "Wow, why is this coffee so sour?" In the industry, this question is as strange as asking why red wine is sour. This is mainly due to the Starbucks dominated heavy roasting genre and the sugar water of instant coffee has long ruled the earth.

What acidity is good coffee?

The acids in coffee have pleasant acidity and unpleasant sourness, and it's not hard to tell the difference between good and bad acids, just as you can tell the difference between fruit acids and hydrochloric acid.

If the brew temperature is too low, or over-extraction, tannins, nicotine, etc. in the coffee will enter your mouth, irritate the underside of the tongue on both sides, accompanied by a nasal odor, making you feel uncomfortable.

If a cup of coffee has a rich taste, such as sweetness, silky smoothness, then add some bright acid and it will appear plump.

The so-called "bright" feeling is that the sour smell brings a richer connotation to the sour taste. There were some slightly irritating scents that could refresh one's mind and make one notice them at once.

For example, ginger, soda, lemon, apple, orange, tomato, ripe banana, their brightness is getting lower and lower.

Most people don't like the sour taste of coffee, probably because they are not used to the combination of sour and bitter tastes.

Sour can be suppressed by sweet. If you think the coffee is too sour, you can choose to add sugar, not only will not affect the other mellow taste, but also can improve the sweetness of coffee.

Indeed, many Asians really don't like sour taste, and the world-wide judging system conflicts with Asian general senses.

In the eyes of some old-fashioned Japanese coffee people, coffee has always been regarded as bitter art, and chemical research has also been carried out on how to better break down chlorogenic acid into chlorogenic acid lactone, which they think is a good bitter taste, and suppress quinic acid and caffeic acid, which are also products of chlorogenic acid decomposition.

Coffee acid is not acid is not the only standard to judge quality or freshness, in fact, these are subjective taste preferences, others think good to drink you may not think.

reduced acidity

Coffee acidity is also related to harvest, storage time, roasting, brewing, and bitterness constitute the two major factors that control coffee quality and taste. Coffee beans contain sour ingredients such as citric acid, malic acid, quinic acid, phosphoric acid, etc., but this is not all sour coffee. The sourness we feel comes partly from the beans themselves and partly from baking.

The fineness of the flour, the temperature of the water, and the time of extraction will affect the acidity. Coarse grinding, coffee will be sour, grinding fine, coffee will be bitter, water temperature is higher, coffee will be bitter, lower will be sour, extraction time is long, coffee bitter, short is sour. These can be adjusted appropriately according to your taste preferences.

Like sour more rich friends, may wish to choose light, light coffee beans. For those who prefer a rich taste, choose medium, medium, or even deep roast coffee beans. Whether a cup of coffee is sour or not is not a criterion for judging the quality of coffee, but a difference in personal preferences. How to find your favorite coffee needs to be explored in constant tasting. Finding the right coffee equipment, finding the taste you like, and making a cup of coffee for yourself is the fun.

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