Why is the caffeic acid washed out? Why is coffee so sour? Why is coffee not extracted enough?

Recently, more and more friends who only drank deep-roasted coffee began to come into contact with sour light-roasted coffee, because with the popularity of boutique coffee culture, we all want to feel the graceful flowers and fruit rhyme from the coffee.

But unlike deep-roasted coffee, light-roasted coffee has a high probability of turning over, so friends often go to Qianjie stores to consult the relevant solutions. And "the coffee is too sour" is the problem that accounts for the most. The reason why the coffee is sour is mainly because the coffee is sour, which is a fact questioned by the mother. However, the problem reported by many friends is not that the coffee is sour, but that the coffee is too sour to accept.

Qianjie has shared many articles for this, but due to the different characteristics of each bean, the scheme is not universal. It doesn't matter! Today, let's come to the front street to share why the coffee is so sour. When we understand the cause of the matter, then we can naturally find the corresponding solution!

In addition to sour substances, coffee also contains sweet, bitter, salty and other flavors. Taste is the existence of mutual checks and balances, when we think that the acidity of a cup of coffee is too high, too sharp, too prominent, it means that the proportion of sour substances in coffee is too high, it can also be understood as the proportion of other flavors is too small. As a result, other flavors are masked and the acidity is magnified, and we can only feel the irritating sour taste in the coffee. Qianjie also said in front that it is very common that sour taste accounts for too much in a cup of coffee, because in the process of extraction, sour substances dissolve the fastest.

Sour, sweet and bitter are the three main flavors we extract when brewing coffee, and their respective dissolving rates are different! Sour substances dissolve most quickly, so they dissolve in large quantities at the beginning of extraction, followed by sweet substances, followed by bitter substances. Take an example often cited in Qianjie: fine granulated sugar, yellow granulated sugar, and rock sugar each take 5g, which correspond to sour, sweet and bitter tastes. Then we put them in the same cup of hot water at the same time, and although they will begin to dissolve at the same time, the fine sugar will melt faster in water than the latter two because of its smaller size and larger total surface area. The brown sugar will be the second to melt, and finally will be the largest rock sugar. (sugar cube: pretend I'm rock candy)

Then we turn this example into the extraction of coffee, combined with the relationship between the taste, we can clearly know "why the coffee is so sour" and "how to adjust"! If we finish the extraction very early, then the proportion of sour substances in the coffee must be very high, while the sweet and bitter substances are very few, because the latter two simply do not have time to dissolve in large quantities, so the sour taste of the coffee must be very prominent. And if we can wait a little longer, or extract more, then because of the addition of more sweet and bitter substances, the proportion of sour substances in the coffee will be reduced, and the coffee will not be so sour!

To sum up, the solution is obvious, which is to increase the extraction rate of coffee. Fine grinding, increasing the water temperature, prolonging the extraction time and increasing the amount of water are all ways to increase the extraction rate of coffee. Among these four ways, prolonging the extraction time and increasing the amount of water are the safest ways to improve, because the first two under certain conditions (extraction time is too short, color difference is too large, etc.), on the contrary, it is easy to lead to more sour coffee, so Qianjie still recommends that the time prevail. Then with regard to brewing practice, lightly roasted, high-density beans can refer to this article, "how to make shallow roasted coffee?" There is a detailed description of how to cook shallow baked beans that are easy to clog, while medium-and shallow-baked beans, or beans with deep fermentation, can refer to this article, "three-stage brewing". As long as we can control the brewing time within our respective categories, it is basically difficult for the coffee to be very sharp and prominent.

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