Common sense about sour coffee in coffee

Some friends call the acid in coffee bad acid. So the first question is: should there be acid in coffee and what is the fascinating acid in coffee? To ask this question we have to compare Arabica coffee with Robusta coffee.

Arabica coffee is superior to Robusta coffee in that it has a complex taste. Some people call it taste layering. Friends who have done tasting classes here know. We rated a cup of Arabica coffee on six criteria, one of which was acidity. Robusta coffee alone cannot be evaluated by these six indicators. Because pure Robusta coffee doesn't have these taste indicators.

Some friends said that there is acid in Japanese coffee, and it is true that Japan is the high-end form of the Asian market. Its taste bias is basically synchronized with the international top coffee. In today's European specialty coffees, the pursuit of that glamorous acidity and the reduction in roasting are all in evidence, and acidity in coffee is a measure of the complexity of a cup of coffee. In this sense, good coffee is sour.

Let me just add that there is a tendency in the international market today to go for sour coffee. But this does not mean that everyone must accept sour coffee, aroma is still the general desire of today's Chinese people for coffee taste. A friend thinks that fragrant taste is the performance of milk tea drink more, that is not the case, first of all fragrant this index is based on the form of black coffee, no matter how Uncle Bean just strives to accurately introduce coffee.

So what is the fascinating acid in coffee? First of all, the acid in coffee is related to both the coffee beans themselves and the degree of roasting. Especially African coffee, their acid is soft and bright, we say that if the acid in a cup of coffee is very stimulating, there is a feeling of pricking the mouth, then this is not a good acid, if a cup of coffee has a very rich taste, such as: sweet, silky smooth, then add some bright acid it will appear very plump image.

A cup of coffee that has no flavor other than bitter or sour is bad. This means that the acid in coffee should be discussed in the context of other rich flavors, such as Kenya, which should be the acid in the context of blueberry and dried apricot flavors, and the acid in the context of flower and sweet orange peel. Without these attractive backgrounds, the acid alone becomes irritating and the mouth is bad acid.

There is an essential difference between sour and astringent. Acid is regarded as acidity when there is a feeling of saliva on both sides of the middle and lower part of the tongue after drinking coffee, while astringency is a spicy and noisy feeling on the surface of the tongue, throat and upper jaw after drinking coffee, just like a cup of coffee with gauze strips. astringency is an undesirable taste in coffee and represents the result of imperfections in everything from raw beans to roasting and even preparation. Coffee is not a bitter drink.

Let's look at the effect of roasting on acidity. Usually the acidity of the same coffee is obvious when it is lightly roasted, but it will even disappear when it is deeply roasted. This is why acid is not found in deep-roasted mantnings, but if you roast mantnings to medium roasting, you will definitely feel acid. When making coffee, the acidity of the same coffee is obvious at low water temperature, coarse grinding and short extraction time, and the opposite acidity is low and the mellow is high.

Now, especially some brands that mainly operate fancy coffee, their coffee will be baked black and oily, and its purpose is to completely clean the acid, and then in the production of fancy coffee, no matter how many things are added, there will be a burnt taste. This is the flavor design they need to sell their product, but if those fragile African coffees are roasted in this way, the taste is strange and difficult to describe.

What proportion of bitter acid should be in a cup of coffee? This is a big topic, first of all we look for coffee aroma, whether it is nuts or fruit we all say aroma to have characteristics, then caramel flavor coffee is usually relatively strong acidity is very low or even no, such as mantenin. The Colombia nutty notes are rich and slightly acidic, while African coffee has a low body and bright acidity. But it's fruity. Different coffees have different bergamot qualities.