Why does coffee turn sour when it cools down? What determines the change in taste of hand-brewed coffee? What should I do if the coffee is too sour?

I don't know if there are any friends like Qianjie, who have had such an experience: the taste of coffee is moderate after being washed out, but with the increase of storage time, it becomes more and more sour. Until the end, the sour taste directly irritated! One mouthful, directly drink people out of the world famous paintings!

Many friends may wonder: why does the coffee become sour when it cools down? In fact, not all coffee will be like this! These are only some cases. After cooling down, most coffees lose only part of their aromatic substances, and their taste does not change much. What is more, after cooling down, they change from high acid to high sweet taste. Therefore, we can know that the colder and sour it is only a special case of individual coffee. So why does some coffee turn sour when it cools down?

Why does some coffee turn sour when it cools down? The reason why some coffee will turn sour after it is cold is mainly caused by two factors! The first is the sensory influence of people we know well, and the second is the problem of coffee itself.

Qianjie has mentioned many times that our sensory ability to perceive taste will change with the change of temperature. Sour, sweet, bitter, salty and fresh are the five flavors we can feel. Among them, sour, sweet, bitter and salty are the four flavors we can find in coffee. The maximum peak temperatures of these four flavors are very different, such as sweetness, which is close to human body temperature, bitterness, which is close to room temperature, and sour taste, which is special because its perception does not change significantly due to the change of temperature.

See here must have friends wonder, the perception of sour taste has not changed, then why cold coffee will be more sour? Because the sense of sweetness has decreased! Sour, sweet and bitter are the three flavors that check and balance each other (salty accounts for a very small proportion of coffee, so it can be ignored). Because of their different proportion in coffee, they can suppress other flavors or become "stepping stones" for other flavors. In a cup of lightly roasted coffee, bitterness is rare because it is not roasted enough, so the taste of this cup of coffee is dominated by sour and sweet taste. At first, the coffee may have the taste of lemon, green tea, flowers and honey, but when the temperature of the coffee falls out of the sweet peak range, the coffee will turn sour due to the decrease in sweetness perception, leaving only citric acid and green tea tail rhyme.

As mentioned in front of the street, not all coffee is like this! Yes, it's not just a matter of perception, but also the coffee itself. When the sweet substance in a cup of coffee is too little, it will become sharp and sour after it cools down. At first, coffee tastes less sour because at first the coffee temperature is still in these sweet high perception areas, as the temperature drops, the perception of sweetness weakens, and so little sweetness equals nothing when it is difficult for people to perceive. So the sour taste is dominant and "rampant". But if the sweetness itself is abundant, then even after the coffee cools down, the overall taste will not be easily changed.

There are two reasons for this, one is that the bean itself contains more sour substances, and the other is that the sweetness has not been fully extracted due to uneven extraction. Both of these will give the coffee a sharp taste when it cools down, mainly the latter. Because this kind of situation caused by extraction problems is not too common, Qianjie suggests that when we encounter such a situation, we should give priority to adjusting the extraction parameters. For details, you can refer to Qianjie's previous articles. I won't repeat it too much here!

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