Does the coffee have to be fried so bitterly?

Give me a cup of coffee, not sour. This is the most common sentence I have heard since making coffee.

The most important task for bakers is to find out the best baking degree for each bean and to find the so-called "golden intersection" at the temperature of the highest caramelization and the lowest coking. When a bean shows a special flavor of acid when it is placed before the "golden intersection", whether it is the "berry acid", or "nucleic acid" and "citrus acid" of the fruit, or the acid of cheese and so on. All in all, as long as the acid presented by coffee is not a bad acid, the acid that will not make you uncomfortable is actually a "good acid". Acidity accounts for a large part of the basic taste of coffee.

Under the influence of the early coffee culture, the coffee at that time was scorched and bitter, and there was always a bad impression of the "sour" taste in the eating habits of the Chinese people. for example, we often say directly that the bad food is: "Oh!" This thing is sour. This sentence means "this thing is broken". Because of this, ordinary consumers seem to have a bad impression of acid all the time. The problem is that the taste of "acid" is the most important to the taste of coffee.

Although we have been shouting "good acid should be promoted and recognized" every time. But often can not stand the requirements of the market, and let their own coffee deeper and deeper, more and more bitter. What should you do when your major is contrary to reality? Obviously some beans are very beautiful and distinctive in shallow baking, but they have to break the profession and stir-fry a little deeper for the sake of consumers' requirements. The problem is that he is still too sour when he is fried so deeply.

Dear friends, let's think about this: is it possible for us to deep-bake and roast alpine tea worth 20,000 yuan per jin, just like black tea? Are we going to add sugar and milk? In fact, tea and coffee are interlinked in many parts, but we really don't know enough about coffee.

By the way, you won't read this article and switch to sour coffee from now on. As a member of the boutique coffee industry, the most important thing is that you and I should continue to work hard on this industry and make our technology more sophisticated. After all, if one day I go to drink a cup of sour and astringent "sour" coffee, I'm afraid I won't be able to laugh myself! Indeed, when we loudly urge consumers to know how to taste sour coffee, I'm afraid we have to be the first to review whether we have the ability to present a good cup of sour coffee perfectly in front of consumers.

Extended reading:

Why can black coffee without sugar feel a little sweet?

It is generally believed that coffee beans only taste bitter and sour. In fact, raw coffee beans contain about 5% to 8% sugar. After baking at high temperature, most of the sugars will be converted into caramel. This caramelization brings a unique brown color to the coffee, forming a source of aroma and bitterness. The remaining sugar leaves a slight sweetness. In addition, when roasting good coffee beans, the tannin released and the brown caramel combine to produce a slightly bitter sweetness.

China Coffee Trading Network: www.gafei.com