What kind of roasted coffee is not sour coffee beans what are the recommendations

The roasting process breaks down the acid in the coffee and releases more oil, resulting in a bitter taste. The longer the beans are baked or the higher the temperature is, the deeper the baking is, the more bitter the taste is. The beans produced by the darker coffee roasted are dark brown to black and look more greasy. Medium and deep baking is sometimes called Vienna or Full City, and in the dark range we have Italian baking (dark), French baking (very dark), and all the way up to volcanic baking (very deep).

Medium to light baking begins with urban baking (medium), American baking (medium light), and cinnamon (very light baking).

From the roasting point of view, the shallow roasting of coffee will appear sour, while the coffee of moderate roasting and deep roasting will obviously feel sweet, so choosing moderately roasted coffee is more suitable for hand-brewed coffee and deeper roasted coffee.

Most beans are suitable for espresso.

In addition to the degree of roasting will affect the sour and bitter coffee, beans from different countries will have different flavors, and the altitude will also affect the sour and bitter. Finally, the roasting degree of coffee is based on the characteristics of beans in the producing areas to choose whether to roast lightly or deeply. In Qianjie coffee, non-sour coffee beans are also roasted according to the national region, such as Brazilian coffee, Costa Rican coffee, Blue Mountain coffee, Mantenin coffee and so on. The roasting degree of these coffee is roasted in medium and deep, reflecting the flavor of each bean producing area.