Completely acid-free Italian hand-brewed boutique coffee beans recommended! Does Blue Mountain Manteine Deep Roast Coffee have no sour taste?

As we all know, Qianjie sells coffee beans, so friends often come to buy coffee beans with various needs. "Completely acid-free" is an indicator many friends use when purchasing coffee beans, because they want to drink a cup of coffee that has no sour taste, mellow taste and strong aroma, so they will make such a request when buying beans.

So are there any such coffee bean recommendations? Of course there is, but not completely acid-free. Does that sound contradictory? But this is the case. Because most coffees can only be almost acid-free but cannot be completely acid-free! Many times, the "acid-free coffee" you drink is not completely acid-free or acidic, but it is just so small that you can't drink it.

Why are there so few coffees that are completely acid-free? Most coffee beans are rich in acidic substances themselves and contain sour ingredients such as citric acid and malic acid. They are the main source of sour taste in coffee. In addition to the variety, the amount of these ingredients in coffee will also be influenced by various aspects, such as planting, processing, and roasting. Simply put, how sour and sour the coffee we end up drinking is mainly depends on the experience of the coffee beans in these links.

The environment in which coffee beans are grown and the way they are processed can determine the acidic content of the green coffee beans themselves, while the degree of roasting of the coffee beans determines the amount of sour substances that ultimately remain in the cooked coffee beans. We can often hear such a saying: "The lighter the coffee is roasted, the more sour it will be; the deeper the coffee is roasted, the more bitter it will be." What this means is that the taste of coffee will be affected by the degree of roasting. During the roasting process, the acidic substances of coffee will decompose, and the amount of decomposition is related to the degree of roasting. When the degree of roasting is lighter, the less acidic substances in the coffee are decomposed, and the coffee will have a significant sour taste; conversely, when the coffee beans are roasted deeper, the more acidic substances decompose., so the less acid we can taste from coffee.

Of course, it's not just that. Deeper roasting will also allow the coffee beans to undergo sufficient Mena and caramelization reactions during the roasting process. These reactions will allow the coffee beans to develop bitterness and roasting aroma, such as chocolate, caramel, etc. We will be more sensitive to them. The deeper we bake, the more reactions we will have, the stronger the aroma and bitterness of the baking will be. The strong roasting aroma and bitterness will mask the sour taste of the coffee and some of the fresher aromas. Especially when the roasting is deeper, the more the sour taste is decomposed, so it will be easier to be covered up by these ingredients. This has created a situation where it is difficult for us to drink the bitterness from deep-roasted coffee. Not only because acidic substances are decomposed in large quantities during the baking process, but also because they are concealed by the baking aroma.

Therefore, we can know why Qianjie would say that there are very few completely acid-free coffees. Even if we can't drink sour deep-roasted coffee, there is still a sour taste, but very few and it is difficult for us to taste it. But if you want to taste sour taste from deep-roasted coffee, it is also easy. As long as the extraction is not so sufficient and the bitterness and roasting aroma that can cover up the sour taste are not released in large quantities, you can taste the sour taste from deep-roasted coffee. It's sour taste. In other words, if you want to drink almost acid-free coffee, then medium-and deep-roasted coffee beans will be a good choice. Every time a customer wants acid-free coffee, Qianjie will give priority to the coffee beans with a deeper roasting degree.

Although the tonality of deep-roasted coffee beans is similar, there are still certain differences between different coffee beans. For example, if you want a deep-roasted coffee that tastes "acid-free" and then tastes less intense and is softer, then Front Street Brazil Queen Estate in Front Street bean list will be a good choice. Front Street Brazil Queen Estate is a medium and deep roasted coffee bean. It does not have a very strong taste like other deep roasted coffees. Both the aroma and taste are very soft, and there is almost no sour taste to drink, but it will not be very bitter. It has sweet and mellow flavors such as nuts, cream, brown sugar, etc., with a long sweetness and clean taste, which is very good.

So if you want something that is acid-free but has a strong flavor, then you can try Qianjie Indonesia·PWN Gold Mantonin in Qianjie Douban. I believe that the name of Mantelin is no longer unfamiliar to everyone. It is not an exaggeration to say that he is a representative of Indonesian coffee. The deep-baked Qianjie Indonesia·PWN Golden Mantelin not only has almost no sour taste, but also its aroma will be stronger and stronger, with the flavor being expressed as chocolate, spices, nuts, and caramel. The taste is mellow, the flavor is outstanding, and the sweetness is long, which is very good.

If you want a coffee that does not taste sour and then tastes somewhere between the two, that is, a strong and soft flavor, then you can choose Qianjie Jamaica Blue Mountain Coffee in Qianjie Bean List. The charm of Blue Mountain Coffee lies in that although it is deeply roasted, the taste is not strong at all. It is strong and soft. It tastes almost acid-free. Then it will have strong flavors such as chocolate, nuts, cream, etc., and the taste is mellow and clean, with a long sweetness back. It will have a unique fragrance of Blue Mountain Coffee, which is very comfortable.

So the above is all the content shared on Qianjie this time. To put it simply, if you want to drink a cup of non-acid or weak acid coffee, then the roasting degree of the coffee beans can be chosen to be slightly deeper, and then the extraction must be sufficient. In this way, you will hardly get any obvious sourness from the coffee ~

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