Stimulation of slightly acidity in shallow roasted coffee

Accustomed to drinking deep-roasted coffee that is monotonous and unfruitful, do you want to try light-roasted coffee that is clear and layered? According to Leaving, coffee itself is an acidic beverage. Whether coffee is sour or not depends on the baking degree of beans. The longer the roasting time is, the higher the degree of caramelization is, and the more acidic substances are destroyed, the less likely they are to have sour taste, the shorter the baking time, the lower the degree of caramelization, the less acidic substances are destroyed, and it is easy to make sour coffee.

On the other hand, boutique coffee is a selection of fresh and high-quality coffee beans above a specific altitude after shallow baking, which can reflect a lively and sour taste. The tip and both sides of the tongue are stimulated by fruit acid and secrete saliva. However, the sour taste disappears in a few seconds, transformed into a delicate fragrance, and finally presents the sweet aftertaste of chocolate, as if going through a journey of ever-changing taste. The lively and clear flavor of shallow baked beans can not be replaced by deep baked beans.