Is the taste of SOE American black coffee sour? Does Italian espresso beans taste sour? what's the reason?

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"Ouch! Why is this American coffee sour? Has it gone bad? "No, it's normal for American coffee to have a sour taste, because the beans themselves are rich in sour taste, but as the baking time increases, the acidity gradually weakens. On the other hand, most of the American coffee we drink every day use deep-roasted coffee beans, but there are also coffee beans that can still show sour taste even when they are deeply roasted.

Although it is normal for American coffee to have a sour taste, not all sour taste is good. If it is fruit-like lively acidity, can make people love coffee, if it is acidity or excessive acidity, it is coffee beans have not been properly roasted, coffee extraction problems.

The American coffee produced by Qianjie Coffee Store uses a mixture of 30% Yega Shirley beans and 7% Shirley beans to form a combination of Italian coffee beans. Although the proportion of Yejasuffi coffee beans in the whole mix is relatively small, under the pressurized concentrated extraction, the sour taste of Yejasefe coffee beans will be magnified, adding a lively sour and sweet berry to the espresso.

American coffee, on the other hand, is espresso diluted with water, and the diluted berries turn into bright acidity like citrus fruit. If it is hot American coffee, the aroma of the coffee after cooling and the decrease in temperature will be more sour. That's why Qianjie Coffee often reminds people to drink coffee while it's hot.

Ice American coffee is because the espresso is directly added to the ice water, which immediately lowers the temperature of the coffee, so under the same extraction of the same coffee beans, iced American coffee is more sour than hot American coffee.

Why do coffee beans show unpleasant acidity when they are not roasted properly and extracted properly? The difference between making American coffee with espresso and dripping coffee is that the former uses pressurized extraction, coupled with high concentration, so making shallow roasted beans that taste good for hand-brewed coffee does not necessarily taste good if it is made into espresso / American coffee. On the contrary, because of the increase in concentration and concentration, the good acid becomes bad.

So espresso is too strong and sour, so it is recommended that you use medium and deep roasted coffee beans specially made for espresso. Qianjie Coffee currently sells four types of Italian coffee beans with different flavors, all of which are issued within 5 days after baking to ensure that all coffee beans are roasted freshly.

"Qianjie Coffee-warm Sun blend Coffee beans": Ethiopian sun red cherry coffee beans (30%) + Honduran sherry barrel coffee beans (70%), with strong wine aromas, sweet and sour vanilla cream, sweet and sour berries, and roasted nut flavor.

"Front Street Coffee-Fine blend of Coffee beans": Colombian washed coffee beans (30%) + Brazilian half-sun coffee beans (70%), with the flavor of nuts, dark chocolate and caramel.

"Front Street Coffee-Commercial blending of Coffee beans": Robusta washed coffee beans (10%) + Colombian washed coffee beans (30%) + Brazilian half-sun coffee (60%), with the flavor of nuts, cocoa and caramel.

"Qianjie Coffee-basic blending of Coffee beans": Yunnan washed small coffee beans (30%) + Brazilian half-sun coffee beans (70%), with soft fruit acid, caramel and nut flavor.