How to avoid inferior acids in coffee? Will the fine coffee have a sour taste?

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For coffee lovers, drinking coffee must like the flavor of coffee itself, not just because of its function.

And taste a cup of coffee, divided into two parts. One is the nasal cavity, feel the strong smell of coffee; the other is the mouth, taste the various flavors of coffee. In the final analysis, the flavor of coffee is also an art on the tip of the tongue.

A good cup of coffee, especially black coffee without sugar and milk, can taste the different flavors of fragrance, bitterness, sour, mellow and sweet, lingering on the tip of the tongue and endless aftertaste.

Let's discuss the sour taste of coffee in Qianjie today. In the impression of many people, the taste of coffee is bitter and astringent, when occasionally one day drink sour coffee, the first reaction may wonder if the coffee has gone bad? In fact, not all coffee has a bitter taste. Some coffee with a sour taste has a better flavor.

Why does coffee taste sour?

The acidity of coffee beans comes from the coffee beans themselves and from their roasting.

The sour taste of coffee first comes from the taste of the coffee bean itself. Coffee beans are part of plant berries and are naturally sour. In the process of coffee growth, climate, altitude and other environments will affect the acidity of coffee. For example, coffee grown in highlands is usually more acidic than coffee grown in lowlands.

Good sour aroma can bring more sour connotation, the aroma is obviously refreshing and pleasant, similar to fruit-like flavor, or soft and round acidity, all means that this cup is a "high-quality sour" coffee. For example, citrus acid in rose summer, citric acid in washed Yega, and so on. On the other hand, inferior caffeic acid is caused by improper planting, roasting and cooking, and the unpleasant acidity usually produces a "sharp" feeling, which we usually call it sharp.

Whether the coffee will be sour, whether it is "good" acid or "bad" acid depends on the variety of coffee beans, the degree of roasting and the parameters when brewing.

Baking

Roasting method is another important factor affecting the acidity of coffee.

Coffee beans contain acidic organic compounds that can be synthesized by plants themselves and contain weakly acidic aromatic compounds with carbon molecules. Organic acids include chlorogenic acid, quinic acid, acetic acid, citric acid, malic acid, lactic acid and so on, and these organic acids can increase or decrease before and after baking.

Acidity will occur if it is underdeveloped or is not completely dehydrated during baking.

Of course, it also has something to do with the degree of baking. The shallower the degree of coffee roasting, the lower the degree of caramelization, when the beans still retain organic acids, so it is easy to produce sour taste, the less acid damage to the coffee beans, the more clearly you can experience the sour taste. On the other hand, the deeper the roasting, the less sour it is, because the longer the baking time, the easier it will wear off the flowers and fruits in the coffee beans. The sour taste and other flavors will disappear, leaving only the bitter taste. This is why light and medium roasting is more popular in boutique coffee, while commercial beans tend to roast coffee heavily.

Brewing and cooking

The water temperature of brewing coffee will also affect the sour taste of coffee. For the same coffee, brewing at low water temperature is more sour than at high water temperature. Brewed coffee, in the placement process, the sour taste will also emerge as the temperature decreases.

Every step of the coffee making process makes a slight change in the taste of the coffee. In addition to the differences in bean species, baking degree and cooking methods, different harvest time, treatment and storage methods will destroy and improve the acidity differently.

If the water temperature during cooking is too low or the powder is too coarse and other factors lead to insufficient extraction, sharp acid will also appear. Therefore, in order to avoid this situation, Qianjie needs to debug the cooking parameters repeatedly to find the appropriate cooking parameters.

High quality acid and inferior acid

The sour taste of coffee is also divided into two properties: the uncomfortable sour taste (Sour) and the pleasant acid (Acidity). It is not difficult to tell the good acid from the bad acid, just as you can tell the difference between fruit acid and hydrochloric acid.

The former is caused by improper planting, baking and cooking, resulting in an unpleasant sour feeling, which is usually accompanied by a "sharp" feeling, which is usually called acidity.

The latter is a richer connotation that can bring sour taste. The aroma is obviously fresh and pleasant, similar to the fruit-like flavor, or soft and round acidity, which means that this cup is a "high-quality sour" coffee. For coffee lovers, they have their own preferred acidity and intensity. The sour taste of high-quality coffee can make the whole cup of coffee taste outstanding and rich in layers, which is also the direction of the current boutique coffee production.

How to avoid the appearance of inferior caffeic acid?

There is something called whole sour beans / partial sour beans (Full Sour.Partial Sour) in defective beans. Beans are identified as sour beans when they appear yellowish brown or reddish brown, which is caused by bacteria during the harvest and treatment. Therefore, boutique coffee usually chooses the highest grade coffee beans, so that the number of coffee beans will be less, of course, Qianjie will manually remove defective beans twice before and after roasting to ensure the quality of the coffee.

And the baristas in the front street will carefully remove the defective beans that will affect the flavor of the coffee when brewing, and through layers of checks, the quality of the coffee will be expressed at its best.

The taste of the coffee world is rich and colorful, and it is fun to taste different flavors from a cup of coffee, and fruit acid is an indispensable one of them, because it is these sour tastes that enrich the flavor level of coffee and make each bean have its own personality.

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