Is American coffee normal? What if the coffee is too sour? How to adjust coffee taste.

American coffee may have become the mainstream in cafes, especially in summer, to have a cup of ice American that must feel particularly good. Coffee has become a habit for many people to come to a cup every day, sometimes to enjoy the slow time of life, sometimes to add a spiritual strength to the tired life of day and night, no matter what the reason for drinking coffee is, the fact is that many people have coffee as their daily necessities "coffee rations".

However, coffee is a crop, and there are times when coffee is not stable. Although sometimes we can accept a cup of imperfect coffee based on subjective feelings, we cannot deny that most people can drink better if they know more about coffee or brewing skills.

American coffee gives people the feeling that bitter, if you drink sour American coffee, you will definitely ask: Is this normal? Or is this a good American coffee? In fact, it is normal for American coffee to have sour taste, because coffee beans themselves are rich in sour taste, but with the increase of roasting time, the acid will slowly weaken. While most of our daily American coffee uses deep-roasted coffee beans, there are coffee beans that can still show sour taste in the case of deep roasting. But more and more American-style coffee is losing its bitter taste and turning to sour coffee. The taste trend is moving away from the traditional burnt bitter coffee flavor to the floral fruit acid flavor type, or to the single flavor SOE coffee.

Coffee brewing, bitter, sweet, acid three substances dissolved at different speeds, a start brewing time, acid substances are most easily extracted, followed by sweet substances, the last bitter substances are gradually extracted. If a cup of coffee is very sour, it is possible that the extraction has not begun to extract sweetness and bitterness, and the extraction is over. It is also possible that this cup of coffee is not extracted enough. If a cup of coffee is very bitter, it may be that continuous extraction for a long time makes the bitterness excessive extraction. It could also be that the coffee is over-extracted.

If American coffee is too sour, how should I adjust it?

The taste of coffee is affected by the entire coffee processing process, from picking and processing green beans to roasting coffee, all the way to the end of a cup of coffee brewing. Some coffee itself will have a sour flavor, so it cannot be said that all the acid in coffee is a bad flavor, just like apples, which taste sweet as a whole, but also have a little sour head, which makes the sour taste of apples better. "Bad acid" usually refers to an overly pungent acetic acid smell.

Roast degree: only we usually use dark roast coffee beans to make American coffee, so the taste is not so sour, if sour, it may be that the degree of roasting of coffee beans becomes lighter, then we should use darker roast coffee beans to brew try. such as Brazilian coffee bean, Colombia coffee beans and so on.

Water temperature reduction: appropriately reduce the water temperature, extend the extraction time, coffee powder in the water as far as possible to maintain static, but also soft coffee acid.

Grind fine: coffee grinding degree is too coarse, will also be very acidic, we can adjust its grinding degree, improve its extraction rate. This way the coffee will be less sour and the bitterness will increase a little.

Increase water injection: You can adjust brewing by increasing water injection. For example, the original powder-water ratio is 1:15, which can be adjusted to 1:16 and 1:17.

Prolonging the total extraction time: When the total extraction time is too short, the extracted acid will be relatively more and less bitter. So as the total extraction time increases, theoretically more sweet and bitter will be extracted. In general, it is recommended that 15g of powder, even if the extraction time is extended, should not exceed 2 minutes and 15 seconds.

Excluding the reason above beans, it may be caused by the channel effect, which leads to partial over-extraction of coffee and partial under-extraction of coffee, and the coffee in your mouth will be bitter and sour. If you want to avoid the channel effect, you can use the powder distributor to evenly distribute powder. At that time, the channel effect must exist, but the difference between more and less is that what we can do is to minimize it.

SOE American Coffee

SOE American coffee is popular in cafes now, and SOE American coffee is the sour performance of American coffee. Soe means "single espresso coffee", which is espresso extracted from single coffee beans. The meaning is to show the flavor of single coffee. Therefore, some coffee beans with flavor characteristics will be selected, such as coffee beans with strong flavor expression such as yejia sherffy, while Brazil, Blue Mountain and Mantenin will rarely be used as soe, because this kind of coffee beans cannot be separated from traditional Italian blending beans. Roasting, these soes are slightly lighter, but slightly deeper than the hand brew, highlighting the original flavor of the coffee beans. Therefore, American coffee made with soe coffee beans will show obvious fruit acid flavor, such as Ethiopian SOE American, which will be very sour.

The American coffee produced by Qianjie Coffee Store uses a mixture of 30% Ye Jia Sherry coffee beans +70% Shirley coffee beans to make Italian coffee beans. Although the proportion of yegha sherry beans in the whole blend is relatively small, under the extraction of pressurized concentration, the sour taste of yegha sherry beans will be amplified, adding a lively berry sour sweet to the espresso.

American coffee, on the other hand, is espresso diluted with water, and the berry sweetness and sourness of the diluted coffee turns into a bright acid like citrus fruit. If it's hot Americano, the aroma and temperature of the coffee will drop after cooling, which will make it more acidic to drink. This is why Front Street Coffee often reminds everyone to drink coffee while it is hot.

Front Street Coffee-Warm Sun Blend Coffee Bean ": Ethiopian Sun-red Cherry Coffee Bean (30%)+ Honduran Sherry Barrel Coffee Bean (70%), with a strong aroma, vanilla cream, berry sour and sweet, roasted nut flavor performance.

Honduran sherry coffee beans made SOE coffee is also very good to drink oh, now people slowly pursue a single taste of American coffee, because a single taste of coffee can better reflect the local coffee flavor, do with SOE coffee is also very good to drink. Of course, SOE coffee alone is still not as strong as American coffee.

"Front Street Coffee-Basic Blend Coffee Bean": Yunnan washed Arabica coffee beans (30%)+ Brazilian semi-sun coffee beans (70%), with soft fruit acid, caramel, nut flavor performance.

"Front Street Coffee-Fine Blend Coffee Beans": Colombia washed coffee beans (30%)+ Brazilian semi-sun coffee beans (70%), with nutty, dark chocolate, caramel flavor performance.

Front Street Coffee-Commercial Blend ": Robusta washed coffee beans (10%)+ Colombia washed coffee beans (30%)+ Brazilian semi-sun coffee (60%), with nutty, cocoa, caramel flavor performance.

Front Street Brewing Coffee Advice:

Whether it's Americano or hand-brewed coffee, brewing a good cup of coffee or paying attention to the freshness of coffee beans. Front Street has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped by Front Street Coffee are roasted within 5 days. Front Street Roasters 'motto is "Freshly Roast Good Coffee," so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

For friends who need grinding, the front street reminds you warmly: coffee beans are ground in advance, so there is no need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor mellow, so you can drink a cup immediately after receiving coffee powder. However, coffee powder needs to be brewed in time, because coffee powder oxidizes faster after contact with air, that is to say, the flavor of coffee will disperse faster, and the flavor of coffee will not be so good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

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