The basic knowledge of coffee is that your coffee is sour.

Acidity is often used in our coffee tasting or coffee training terms. It translates into acidity in Chinese and is often misunderstood as acidity in acid value or sourness in lemon or vinegar. In fact, it is not a concept. Coffee people usually describe coffee flavor as "acidity", which describes a lively, bright, fresh and hearty feeling.

Usually coffee in taste identification, let coffee liquid covered with acid, bitter, sweet, salty four taste bud cells on the tongue surface, so that the back of the tongue on both sides feel a soft sour. Although coffee does not taste salty, taste taste does not use salty taste, but still actively consciously evenly and carefully experience, so as to master the skills of distinguishing different tastes of coffee.

"Acidity" is one of the most important items in coffee tasting. Without acidity, coffee beans taste empty and boring.

"Acidity" has many different characteristics and is an important basis for distinguishing coffee beans from different regions, such as coffee from Yemen or East Africa, whose acidity characteristics have an aggressive fruity taste or a red wine like taste, while some from the Central American highlands or the Caribbean often have a so-called bright acidity.

Generally, the deeper the coffee beans are roasted, the less the acidity decreases, but some raw beans with high acidity show more sharp and pungent taste when they are deeply roasted. A few days ago baked a batch of Papua New Guinea (Papua New Guinea) beans between City and Full City, although its acidity is high, but balanced, with a very rich high-profile flavor changes. Therefore, saying "this acid is not that acid", Chinese friends are afraid to drink too much Nestle instant, afraid of the strong acid taste, mistaken for what we call fresh coffee described acidity!