The Source of Coffee Acid value effect of roasting degree on Coffee Acid value in Coffee producing area

In modern life more and more people come into contact with coffee, in addition to the established impression of bitterness and heavy, more people pay attention to the acidity of coffee, we often use bright, lively, sharp, etc., many adjectives to express the acid value in the oral performance, as an important indicator of coffee evaluation in recent years, coffee acidity exactly what is it?

Acid value of coffee

Acidity in the coffee score item is a fruit acid coffee flavor, excellent acid will bring stimulation to the tongue side, in addition to secretion of saliva and produce a sweet feeling, but also can balance the taste.

Coffee acid has many appearances, there are nucleic acid, citric acid, tartaric acid, malic acid, chlorogenic acid, etc., different coffee beans and roasting methods will greatly affect the presentation of acid value, and then play a cup of coffee complete flavor.

Source of Coffee Acid Value

Coffee sour texture comes from coffee cherry, itself is fruit, whether brewed or roasted, its natural acid is inherently high, of course, there are some factors that affect the acidity of coffee.

made in

The nature of the soil and the climate and altitude of each country greatly affect the growth of coffee, which in turn affects the quality of caffeic acid. For example, Kenya's coffee beans are known for their strong malic acid.

varieties

Variety has a great influence on coffee acid, and genetic sequences determine many things after coffee trees are planted, and as long as they grow properly, they will show up in flavor performance.

approach

The process of removing the pulp of the outer layer of coffee cherries is the treatment method, and the treatment method will deeply affect the coffee flavor, acid is the focus, the coffee acid of the washing treatment method is clear and bright; the coffee acid of the sun treatment method is characterized by unrestrained enthusiasm and rich layers.

roasting degree

The acidity of coffee is affected by the length of roasting time and the temperature of the beans. As the roasting time increases, the acidity of the coffee beans will be decomposed and gradually replaced by roasting taste and bitterness, so that light roasted coffee is usually more acidic than dark roasted coffee.

conclusion

Acid value has always been controversial in coffee, but it must be said that if the acid value is excellent and delicate with the right sweetness, it must be acceptable to most people. Balance is the basic of a good cup of coffee. Too much persistence in a certain taste will backfire. What's more, we are pursuing quality rather than quantity.