Coffee review

Is black coffee sour or not sour Brazilian chokra coffee beans are mellow and well-balanced

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-San Antonio, Brazil Chocolate introduced under the influence of the world's third wave of coffee aesthetics, more and more people can accept the rich sour taste of fine coffee, and can appreciate, and then fall in love with this charming sour flavor. Of course, the excessive sour taste is the negative taste of coffee.

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

Qianjie-introduction to Chocolate, San Antonio, Brazil

Under the influence of the third wave of coffee aesthetics in the world, more and more people can accept the rich sour taste of boutique coffee, appreciate it, and then fall in love with this charming sour flavor. Of course, excessive sour taste is the negative taste of coffee, but the fresh sour taste like fruit is a pleasant good taste, such as sipping the fragrance of a bouquet of flowers.

The flavor of coffee organic acid:

Citric acid (acidity of citrus fruits): citric acid found in Arabica coffee grown at high altitudes is sour like lemon or citrus or grapefruit. Some studies have reported that citric acid acts as most of the sour taste of coffee.

Malic acid (apple / green grape-like acidity): sour taste like an apple or pear. A sour taste that contains sweet and refreshing flavors.

Phosphoric acid: a sour taste that does not belong to organic acids and strengthens the sweetness of coffee. There is phosphoric acid in tropical fruits like grapefruit or mango.

Acetic acid: the main component of vinegar. Too much acetic acid in coffee can cause negative sour taste. The right amount of acetic acid brings a refreshing sour taste like lime.

Tartaric acid: acid found chiefly in grapes. The coffee smells of red wine and grapes.

Quinic acid (bitter): quinic acid is a bad sour taste for coffee. When coffee is roasted, the more quinic acid coffee is produced, the quality of the coffee will deteriorate. (it has something to do with taste, not health.) this sour taste can occur in overbaked coffee, stale coffee, and coffee that has been extracted for a long time.

Chlorogenic acid (bitter / astringent): synonym caffeine tannic acid, lost a lot in the baking process, chlorogenic acid decomposition will produce quinic acid.

Brazilian chokra

English name: Brazilian Chocolate

English name: Brazil Chocola

Coffee producing area: Minas Gerais, Brazil

Coffee grade: NO.2 (17-18 mesh)

Coffee profile: there is no No.1 in Brazilian coffee grades because they think No.1 means flawless, which is impossible. So No.2 is their best.

While Brazil is famous for its football, carnival, samba and barbecue, it is also famous as a "coffee kingdom". It is the world's largest coffee producer and exporter, accounting for about half of all world production, especially the high-quality boutique coffee produced in Minas Gerais. Chokra is the representative of Brazilian high-quality 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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