Coffee ingredients Coffee acidity is the soul of coffee

Coffee lovers know that coffee has acidity. Especially after cooling coffee, acidity is more obvious. The acidity of coffee is not the acidity or sour smell of acidity, nor is it the acid that enters the stomach and makes people uncomfortable. Today, I want to talk about coffee acidity. Coffee is a fascinating crop, the result of hard work by farmers. When the seed enters the soil, it begins to germinate, grow leaves, and bloom. It absorbs nutrients, sunlight, air and water from the soil. It grew into a rich fruit, as beautiful as cherry appearance. After heating and baking, it emits another completely different aroma. It itself is a kind of fruit fruit, although after high temperature baking, but under the strong aroma, or rich in fruit taste, it has fruit acid, fruit sweet, fruit fragrance, not from the essence of the show delicious. Coffee acidity is affected by the quality of the coffee beans themselves, but it is also related to harvest, storage time, roasting and brewing. Bitterness and bitterness constitute the two major factors that control coffee quality and taste. Arabica seeds are more acidic than Robusta seeds in terms of variety; coffee grown in the upland is more acidic than coffee grown in the lowlands in terms of elevation; and then freshly harvested beans are more acidic than beans aged a while after harvest. Good quality, high moisture content, and strong freshly harvested beans, if the appropriate heat, produce moderate acidity, will make coffee taste better, let people feel more depth. So why is the coffee we usually drink bitter? Generally speaking, the more deeply roasted coffee beans, the less or even no acid development, and assume another pure coffee characteristics. Raw Arabica coffee beans contain nonvolatile acids including citric acid, malic acid, oxalic acid and tartaric acid. No significant amount of volatile acids was detected. When green coffee beans after roasting, acid content generated a great change, which volatile acid changes the largest. Therefore, in today's mainstream of deep roasting, it is difficult for us to taste the sour taste of coffee that has been placed on the shelf for a long time. Acidity is a term used to describe a lively, bright flavor, somewhat similar to the way it is described in wine evaluation. If coffee beans lack acidity, they lose their vitality and taste empty and tasteless. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which are characterized by an aggressive fruity taste and a red wine like texture. If the cup of coffee in your hand has a hint of sourness, it can even make you have some pleasant associations. So don't hesitate to enjoy the coffee before it cools.