If you like coffee, you need to know which coffee beans taste good. Do you know which coffee beans taste good or not?

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Most people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is really a great smear and misunderstanding! In fact, coffee itself is an acidic drink, whether coffee is sour or not depends on the baking degree of beans. The longer the roasting time is, the higher the caramelization degree is, the more acidic substances are destroyed, the less sour the coffee is, the shorter the baking time is, the lower the caramelization degree is, and the less acidic substances are destroyed. It is easy to make sour coffee, that is to say, the roasting degree is inversely proportional to the sour taste. The deeper the roasted coffee is, the more sour the coffee is, and the shallower the roasted beans are.

In addition, the temperature of brewing coffee also has an effect. Water with a lower temperature is certainly more likely to make sour coffee than a slightly higher water temperature. I am afraid that the sour people had better drink the coffee while it is hot, otherwise the sour taste of the coffee will appear as the temperature drops.

The preference of coffee roasting degree from country to country often varies from region to region. In principle, the baking degree in Italy is getting deeper and deeper from north to south. Milan in the north of Italy is roasted deeply, and the coffee is slightly sour, while Rome in the south is heavy-roasted and the coffee has no sour taste. The roasting of coffee in the United States is getting lighter and shallower from west to east, that is to say, the roasting degree of West Bank cities such as San Francisco and Seattle is deeper than that of New York or Washington. West Bank coffee is darker and more bitter than the East Coast, while the East Coast prefers a more lively sour taste, mostly deep roasting or shallow roasting.

The baking degree in Taiwan is deeper in the south than in the north. There is no market for sour coffee in southern Taiwan, but there are a small number of eosinophiles in northern Taiwan, and shallow roasting is still a small market. 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 acid, you will choose deep baked beans or Asian beans, and if you are acidophilic, you will drink shallow baked beans or African beans.

Why is there sour in coffee?

Coffee tree belongs to the evergreen plant of Rubiaceae, and the red fruit of coffee is the fruit ripened by flowering and fruiting, which makes it easier to understand its own acid. High altitude, rich soil, suitable climatic conditions and processing methods are the basis for high-quality coffee.

Roasted coffee beans contain chlorogenic acid, tannic acid and other organic acids, which are also good for coffee's health, such as digestion and antioxidation.

When working in a coffee shop, we often hear guests say, "I don't want sour coffee" and "I don't like sour coffee". Is the acid in coffee really that unlikable?

The acidity in coffee is mainly expressed in the roasting process.

As the roasting of coffee deepens, the acidity becomes less and less. While shallow baking shows good flavor fruit acid, it is easy to cause other components not to be fully converted. The acidity is too strong to overshadow other feelings, too strong acidity will cause a strong sense of taste stimulation, just like the acidity of a bite of lemon, we do not want to try again. Proper acidity will add points to coffee, while excessive acidity will deter consumers.

When roasting coffee, the acidity of fast baking is relatively bright, and the acidity of slow baking is relatively soft and mellow.

Most of the sour, sandwiched and hummus flavors that are often encountered are caused by insufficient firepower when baked too shallow.

In the production process, the grinding scale is too coarse, the extraction time is too fast, and the sweetness extraction is not sufficient.

Easy to cause the smell of acetic acid, the acidity is too strong.

Grinding scale is too fine, extraction time is too slow, excessive extraction is easy to cause caffeic acid bitterness.

If the concentration of extraction ratio is too high, the overall taste concentration is easy to make the acidity too strong.

Proper acidity will brighten the acidity of the coffee, increase the hierarchy and space of the whole taste, and deepen the overall taste experience.

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