Coffee beans are ranked in terms of acidity | what are the coffee with high acidity?

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There are good and bad acids in coffee. A good acid is a clear, natural, sweet acid; a bad acid is a sharp, irritating acid. For example, a cup of fresh lemonade tastes natural and sweet, but not many people like a cup of strong aged vinegar. Thus it can be seen that the quality of acid is more important than strength.

At the same time, you will also find that fresh lemonade has sweet fruit and sweet aftertaste, which makes citric acid soft, comfortable and rich, so you would like to drink more. Think about it. Does stale lemonade only taste sour but not sweet? is it as sour as aged vinegar? It can be seen that it is sweet to pull the sour taste apart. Therefore, a sweet covers all ugliness, and a sweet acid is a high-quality acid.

Coffee beans contain nearly 1000 flavor substances, while red wines with recognized complex flavors are only about 200. Delicious, clear sour taste basically comes from citric acid, malic acid, tartaric acid, quinic acid, these acids are also rich in a variety of fruits, which is the reason for different fruit flavors in coffee.

Acidity accumulates continuously under shallow and moderate baking; organic acids are decomposed at deep baking, and the acidity gradually decreases (this is why deep baking has lower acidity).

The flavor of malic acid belongs to slight acid, which is not as obvious as citric acid. It is a neutral flavor, like an apple with a hint of soft acid in the sweetness of the fruit.

Citric acid is more obvious than malic acid, clear and transparent, with some citrus acidity.

The charming floral and fruity aroma of coffee is the aroma of malic acid and citric acid reacting with alcohols.

Chlorogenic acid, also known as tannic acid, taste astringent and sour, its flavor is not beautiful, but very healthy, is a good antioxidant.

Quinic acid is roasted and transformed by chlorogenic acid, which brings obvious and rich fruity flavor to coffee. Kiwi and passion fruits are rich in quinic acid.

Tartaric acid is not only coffee, but also an important organic acid in wine. It is also rich in berries and bananas. It not only brings slightly sour flavor to coffee, but also brings fruit sweetness like banana.

Phosphoric acid has the sour and sweet flavor of berries, which is very clear and transparent. It is often found that coffee from Africa has a high content of phosphoric acid.

A sweet cover a hundred ugly, composition analysis found that sour beautiful coffee, sucrose content is also higher. The sour Kenyan coffee and Colombian coffee have sucrose contents of 8.5% and 8.3%, respectively! The sour taste of Kenyan and Colombian coffee is considered to be beautiful and supple.

What kind of coffee contains more sugar? To put it simply, they are coffee beans grown in high mountains (with plenty of sunshine and large temperature difference), so it makes sense for some countries to grade them according to their elevations.

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