Relationship between roasting degree and PH value of Fine Coffee

Most people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is really a great smear and misunderstanding! In fact, coffee itself is an acidic drink, whether coffee is sour or not depends on the baking degree of beans. The longer the roasting time is, the higher the caramelization degree is, the more acidic substances are destroyed, the less sour the coffee is, the shorter the baking time is, the lower the caramelization degree is, and the less acidic substances are destroyed. It is easy to make sour coffee, that is to say, the roasting degree is inversely proportional to the sour taste. The deeper the roasted coffee is, the more sour the coffee is, and the shallower the roasted beans are. In addition, the temperature of brewing coffee also has an effect. Water with a lower temperature is certainly more likely to make sour coffee than a slightly higher water temperature. I am afraid that the sour people had better drink the coffee while it is hot, otherwise the sour taste of the coffee will appear as the temperature drops.

The preference of coffee roasting degree from country to country often varies from region to region. In principle, the baking degree in Italy is getting deeper and deeper from north to south. Milan in the north of Italy is roasted deeply, and the coffee is slightly sour, while Rome in the south is heavy-roasted and the coffee has no sour taste. The roasting of coffee in the United States is getting lighter and shallower from west to east, that is to say, the roasting degree of West Bank cities such as San Francisco and Seattle is deeper than that of New York or Washington. West Bank coffee is darker and more bittersweet than the East Coast, while the East Coast prefers a more lively sour taste, mostly deep roasting or shallow roasting. The baking degree in Taiwan is deeper in the south than in the north. There is no market for sour coffee in southern Taiwan, but there are a small number of eosinophiles in northern Taiwan, and shallow roasting is still a small market. Caffeic acid is not a criterion for judging whether the quality is good or bad or whether it is fresh or not. it is all a matter of subjective taste. If you are afraid of acid, you will choose deep baked beans or Asian beans, and if you are acidophilic, you will drink shallow baked beans or African beans.

Although most Chinese people are not used to sour coffee, Western coffee connoisseurs or connoisseurs are only sour, like shallow roasted coffee lively, clear, rich sense of taste changes. They disdain to drink deep-roasted coffee, which is monotonous and unfruitful. Connoisseurs choose Arabica hard beans at an altitude of more than 5, 000 feet, roast shallow beans with a baking degree of about City, and then extract them with a French filter kettle for two to three minutes. It is easy to make good sour coffee. In fact, high-quality shallow roasted coffee shows a lively sour taste, rather than a dead acid in the end. The tip and both sides of the tongue are stimulated by fruit acid to secrete saliva. However, the sour taste disappears in a few seconds, transforming the spicy aroma of green pepper, or lemon, citrus-like fragrance, and finally showing the sweet aftertaste of chocolate, as if experiencing an ever-changing taste journey.

The sour taste of shallow roasted coffee can also be defined by technology, that is, the so-called PH value (pH value). The pH reading is from 0 to 14. The higher the value, the lower the acidity and the stronger the basicity. Pure water is neutral, and the pH is 7. The PH value of sour lemon juice is about 2, the PH value of tomato is 4, and the pH value of fresh milk is 6. More than 5. What is the PH value of coffee drinks? It depends on the degree of baking.

Lightly roasted breakfast coffee with a pH value of 4. Five to four. Between 7, the pH value of Full City baked in medium and deep baking is 5-5. The PH of deep baking (Dark Roast) is about 5. More than 5. As far as the taste buds of ordinary people are concerned, the pH value of the drink exceeds 5. When it is more than 5, it is difficult to detect its sour taste, and the pH value of heavy deep-baked beans often exceeds 5. 5, so it is not easy to taste sour. Human taste buds can easily taste sour when the pH is less than 5, so shallow baked beans will have a sour taste.

There is no denying that there are far more consumers who prefer deep-roasted coffee than light-roasted coffee. The revolution of high-quality coffee in the United States over the past two decades has also taken medium-and deep-roasted coffee as the mainstream, choosing extremely hard beans above 4,000 feet above sea level as the main recipe. Re-roasting shows the unique aroma and sweetness of deep-baked beans, and if you add milk seasoning, it is more likely to lead to chocolate. Shallow roasted coffee is a little aggrieved in the torrent of deep roasted beans, but the unique liveliness and clear flavor of shallow roasted beans can not be replaced by deep roasted beans. In addition, the consumption rate and fuel cost of shallow baked beans are lower than those of baked beans, which is one of the magic weapons for large baking factories to survive the recession, so shallow baked beans can not be unique in the market. Like sour coffee with rich taste changes, you might as well buy light-roasted African beans and Central American beans, such as Kenya, Ethiopia, Yemen mocha, Guatemala, Costa Rica, etc., are good sour beans. Consumers who prefer fragrant, sweet coffee can choose Asian deep-baked beans or aged beans, such as Mantenin in Indonesia, Java, Indian beans and Brazil in South America. It should be emphasized here that although the sour taste of Asian beans is low, they will still taste sour if they are roasted shallowly, but the Asian beans are not lively enough and feel a little sour, which is far less varied than shallow baked beans in Africa or Central America. Coffee fans had better open their minds and come into contact with coffee of different roasting degrees and places of origin, so that they can understand the fun of playing coffee.