The technique of coffee tasting, the skill of tongue tasting coffee.

"Acidity" is often used in coffee tasting or coffee training, which is translated as "acidity" in Chinese. It is often misunderstood as the acidity in acid value or the sour taste of lemon or vinegar. In fact, it is not a concept. Usually coffee people describe coffee flavor refers to "Acidity", is to describe a lively, bright, fresh, refreshing feeling.

Usually, when distinguishing the taste of coffee, the coffee liquid is covered with sour, bitter, sweet and salty taste buds on the tongue, so that a soft sour taste can be felt on both sides of the tongue. Among them, although the coffee is not salty, taste does not need salty taste, but still take the initiative to consciously experience it evenly and carefully, so that we can master the skills to distinguish the different tastes of coffee.

Acidity (acidity) is the most important item in coffee tasting. Without acidity, coffee beans are like lifeless and tasteless.

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

Generally speaking, the deeper the coffee beans are roasted, the acidity decreases, but some raw beans with high acidity show more sharp and irritating taste when they are roasted deeply. A batch of beans baked in Papua New Guinea (Papua New Guinea) a few days ago are between City and Full City. Although they have high acidity, they are balanced and have very rich and high-pitched flavor changes. So when it comes to "this acid is not the other acid", I am afraid that Chinese friends drink too much Nestle instant, and are afraid of the strong sour taste, mistakenly thinking that it is the acidity described by what we call fresh coffee!