Why does the American black coffee taste sour? where does the sour taste of the brewed black coffee come from?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Most of the sour taste of coffee comes from the coffee body, of course, this is also related to personal taste habits. In general, coffee-producing flavours are characterized by African preference for acid, South American preference for nuts and chocolate, and mantning and Blue Mountain preference for body. In terms of idiomatic expression, some people also call black coffee without sugar American coffee. In fact, American coffee is simply coffee that suits American tastes. When Americans first came into contact with espresso coffee, they had difficulty adapting to the strong taste of espresso coffee. American consumers were accustomed to drip coffee. In order to obtain a similar strength of drip coffee, espresso coffee was diluted with water to a certain extent. American coffee is simply Espresso mixed with drinking water. Hot American is Espresso mixed with hot water, ice American is Espresso mixed with ice water;

Is American coffee sour? Before coffee was popular in China, only a few big brand coffee shops and some high-end hotels could serve coffee on the streets. And these coffees are mainly bitter, emitting a strong coffee aroma. This created a generation of coffee impressions. However, with the rise of coffee quality and Nordic light baking, the flavor of coffee was born from the main style of burnt bitter fragrance, and a fruity sour taste appeared. This seed gradually took root and grew, and now there are many shops specializing in sour coffee on the market.

The sour Americano is most likely Americano made using SOE as the base. SOE is also called single-origin espresso. In order to highlight the flavor of the origin, it is generally not roasted too deep, so it is normal for the espresso produced to have sour taste. Why does coffee taste sour? The acidity of coffee beans comes from the beans themselves and from roasting. Good sour flavor can bring more rich connotation to sour taste. The aroma is clearly refreshing, fruity, or soft, rounded acidity, which means that this cup is "good sour" coffee. For example, citrus acid in rose summer, citric acid fragrance in washed yejia, etc.

Poor quality coffee acid, on the other hand, is caused by improper roasting and brewing of planting treatment, which brings about an unpleasant sour feeling, usually accompanied by a nasal flush, resulting in a feeling such as "sharp", which is generally called acid. Whether coffee is sour,"good" or "bad," depends on the type of coffee bean, the degree of roasting, and the parameters of brewing. How to avoid bad caffeine? Defective beans include something called Full Sour.Partial Sour. Beans that are yellow-brown or reddish-brown in color are considered sour beans, which are contaminated with bacteria during harvesting and handling. Therefore, fine coffee usually selects the highest grade coffee beans, so that the number of defects in the coffee beans will be less, of course, the front street will be hand-selected twice before and after roasting to eliminate defective beans to ensure the quality of the coffee.

Moreover, the baristas in the front street will carefully remove the defective beans that will affect the coffee flavor when brewing, and express the best quality of the coffee through layers of checks. Roasted coffee beans contain acidic organic compounds, which can be synthesized by plants themselves, and weak aromatic compounds containing carbon molecules. Organic acids include chlorogenic acid, quinic acid, acetic acid, citric acid, malic acid, lactic acid, etc., and these organic acids have an increasing or decreasing effect before and after baking.

If it's not developed enough or dehydrated enough during baking, it's acidic. Of course, it also depends on the degree of baking. The lighter the roast, the lower the degree of caramelization, when the beans still retain organic acids, so it is easy to produce sour, conversely, the deeper the roast, the less likely to have sour, because the extension of the roasting time will easily wear off the coffee beans in the floral aroma. If the water temperature is too low or the powder is too coarse when brewing, etc., which leads to insufficient extraction, there will also be sharp acid. Therefore, in order to avoid this situation, Qianjie needs to repeatedly adjust the brewing parameters to find the right brewing parameters.

Coffee world rich and colorful taste, from a cup of coffee inside to taste a variety of different flavors is not exactly where the fun lies ~ and fruit acid is one of these essential members, because it is these sour, so that the coffee flavor level becomes full up, creating each bean has its own personality.

More fine coffee beans, please add private WeChat Qianjie Coffee, WeChat: kaixinguoguo0925