Is coffee sour or bitter which tastes good? is coffee sour? what is sour?

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Qianjie-introduction to the acidity of coffee

In my concept, the acid of coffee is actually divided into good acid and bad acid. People who often drink coffee will find that the good acid must be sweet, while the bad acid is hardly sweet, so sharp, exciting and mean acid is formed.

Thus it can be seen that sweetness is the basis of whether a cup of coffee tastes good or not. don't talk to me about flavor, taste and rhyme. If there is no sweet, this cup of coffee must be terrible.

You can add a little lemon juice to the sugar water and find that the whole glass of water is full of layers and brightness. This is the great impact of acid on sweetness, and we often say that a cup of coffee is very sweet and delicious, but in fact, it also includes that the quality of this cup of coffee acid is very good and easy to accept.

So, where does the sour coffee come from?

In the raw bean state, coffee contains chlorogenic acid, citric acid, malic acid, after baking will form quinic acid, caffeic acid, acetic acid and other low molecular organic acids, these acids are the representatives of sour substances in coffee. Of course, there are polymer organic acids such as fatty acids, or inorganic acids such as phosphoric acid. The strength of coffee acid depends on the total amount of these organic acids and the acidity-base value that accompanies them.

After roasting, the sucrose in raw beans begins to decompose, which can increase the content of organic acid. in the state of light or moderate roasting, the performance of acid will continue to increase to the highest, but after the peak period, continue heating and baking will only make the sour taste volatile and decompose, the content of organic acid will decrease, and the sour taste will become lower. This is why deep-roasted coffee beans are less likely to feel sour.

Although caffeic acid and chlorogenic acid account for a lot of content in coffee, the taste feeling of these two things is almost bitter and astringent, and the organic acid in coffee is almost the same as the sour substances in all kinds of fruits. This is why we can often drink the flavor of fruit in coffee.

Malic acid is actually like a ripe apple, soft and introverted with a hint of sweetness. Citric acid is actually a compound named after the same kind of lemon originating in our country-Gouyuan, and has a sour taste of citrus. In fact, acetic acid is a double-edged sword, high concentration of acetic acid makes people feel more intense and special irritating taste, but low concentration of acetic acid can provide better texture to the acid of coffee, together with other acids, low concentration of acetic acid can bring sour taste with alcohol thickness. Phosphoric acid is the most perceptible acid, the performance is very bright and lively, we often drink acid similar to berries in Kenya is actually the sense of brightness brought by phosphoric acid. Quinic acid is a substance originally found in cinchona trees. High levels of quinic acid can also be found in kiwi fruits. Quinic acid in coffee feels like kiwi fruit and passion fruit.

Knowledge: coffee and fruit, both have different organic acids at the same time, through different combinations, different types and contents of balance, to form the unique sour taste of coffee or fruit, this is the source of "sour" in coffee.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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