Do you know what's wrong with sour coffee?| How to remove the sourness of coffee will it become unpleasant to drink?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

What do you do with sour coffee?

Usually choose the appropriate production area, baking degree, try to avoid sour to unacceptable coffee, but sometimes encounter sour coffee, how to do? Here are a few ways to manually adjust the acid to revive the coffee in front of you:

1. Slow drink: the sour taste varies with the weight of the entrance, so the impression of sour taste in small sips will be less obvious.

It is often the first impression that scares people to death, and if it is not so difficult to accept after a small number of mouthfuls, the taste buds can usually gradually feel sweetness and other flavors, which is an interesting phenomenon that changes the flavor of drinking.

two。 Maintain temperature: first of all, the sour taste of coffee with high temperature is weak, and if it is a single product with poor grade, there will sometimes be irritating and sharp sour taste after cooling, which is the main reason why most people think that coffee must be hot to drink.

So it's a good way for beginners who are afraid of acid to keep the coffee warm, but not to return it to the bar to reheat it, but to add a small amount of hot water to raise the temperature, which is also in line with the third adjustment: dilute it with water.

3. Dilution with water: it has been known in brewing and adjusting acidity that if the amount of acid increases, the sour taste is less obvious and will highlight sweetness, which is also effective for sour coffee that is already out of the cup.

Therefore, you can ask the store for a cup of boiling water and add a small amount to the over-sour coffee (about 20c.c each time), which can lift the temperature of the coffee, reduce the acidity, emphasize sweetness, and reduce the sour taste that is too exciting.

But pay special attention not to add too much hot water at once, after all, the concentration will affect the taste of the coffee, 20c.c will change the composition of the entire cup of coffee, if it is still too sour, it is not too late to add it a second time.

This step of adding hot water to dilute can be repeated 2-3 times, and it is also a good way to experience the flavor changes of fine black coffee at different temperatures.

What about sour coffee?

4. If the coffee tastes bad, you have no objection to adding some sugar and milk to cover it up. After all, some people think that if you pour out more than a hundred cups of coffee, you will be chopped by Lei Gong, but it is because the coffee tastes bad, not that it is sour.

Coffee is so sour that it doesn't taste bad, and it may just be unaccustomed to it, but the addition of seasonings such as sugar milk will directly destroy the sour taste, and you will not be able to drink the elegant and delicate fruit acid. And usually dairy products encounter sour black coffee, the taste will become very disgusting, and even cause the association of sour milk, so be sure not to add sugar milk.

END