How to distinguish the sour ingredients in coffee what are the kinds of sour coffee beans?

In the past, many people held back from thinking that coffee should be bitter. Today, "sour" has become an added item, and sour coffee is no longer uncommon.

"acidity" and "acidity"

When we test coffee, we use acidity and "acidity" to describe the acid in the curry. And coffee drink pleasant acid, such as lemon, citrus, grape and other fruit acid, is the performance of excellent acid quality.

The acidity of coffee is closely related to coffee variety, growth environment, treatment and roasting degree. Coffee is acidic because during the growth and treatment of coffee beans, various organic acids are produced and accumulated: chlorogenic acid, malic acid, citric acid, tartaric acid. Chlorogenic acid is the source of bitter taste of coffee, which belongs to bad acid. Luodou contains high chlorogenic acid and shows a strong bitter taste. Malic acid and citric acid are positively related to the growth altitude and maturity of coffee. The higher the altitude is, the more mature coffee cherries are picked, the better the quality of coffee is.

Shallow roasting is the most direct cause of caffeic acid, and the depth of roasting depends on which roasting degree of coffee beans performs better. During roasting, raw coffee beans will undergo many chemical changes, some components will form a new acid (such as quinic acid), the acidity will reach a certain peak, and then the acid will begin to decompose again at a continuous high temperature, and as the baking degree deepens, the caramelization reaction weakens the acid gradually.

The fruity taste of coffee comes from "sour"

You know, the acid with sweetness is the acid of high quality. With the sense of sweetness, the acid of coffee will be active and rich. The acid in coffee can help us better perceive the fruity aroma of coffee (for example, Yega Chuefei is reminiscent of the rising acidity of citrus and lemon), as well as the sweetness of coffee.

Qianjie believes that most of the time people don't simply hate sour taste, but because coffee lacks sweet foil, only sour and bitter. Imagine that when we are eating an orange, it is because of the sweet and full juice in the acid that the taste bud experience is sublimated. And if oranges are only sweet and lack of acid, you will also find it very strange. Therefore, we often use fruity flavor to describe the intensity and matching effect of sour and sweet in coffee, such as apple, lemon, grapefruit, passion fruit, sour red wine, berries, cherries, citrus, peach, pineapple.

How is sour coffee sour?

As mentioned above, the acidity of coffee is closely related to variety, growth environment and post-treatment, and coffee will have different acidity and acidity under different conditions. We can choose our favorite sour coffee according to the description keywords of fruit flavor.

If you like the bright and high acidity, you can choose water-washed high-altitude shallow-roasted coffee beans, such as washed emerald green standard rose summer coffee and washed Yega Sheffield fruit Tintin coffee. Black coffee shows sweet and sour citrus fruits such as lemon, orange, orange and grapefruit, giving people a refreshing and light taste.

For juice-like acidity, you can choose the flavor types described in dark berries, such as black brin, blackberries, berries and grapes. For example, washed Kenyan coffee shows a smooth, sticky, solid sense of juice, with acidity dominating the taste buds.

There is also a high sweet blend of acidity, which is most common in medium-and shallow-roasted high-altitude coffee beans, such as jadeite red rose summer coffee, sun-dried jade red cherry coffee, and sun-dried Sidama Sakuran coffee. High acidity is accompanied by high sweetness, coupled with fermented aroma, the flavor tends to a variety of tropical fruits, such as passion fruit, mango, peach and so on.

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