Why does the coffee taste sour? The acidity of coffee

Many people simply do not know that coffee is originally like this, just like a cherry, the red pulp of the seeds after processing is coffee beans, coffee is green at this time, like the seeds of ordinary plants, to be roasted after turning into coffee color, black, become the coffee beans sold on the market.

Students who have studied biology will know that the purpose of the pulp itself is to provide seed nutrients, so in the planting process, the original flavor of the pulp will naturally affect the flavor of coffee beans.

Understanding the above words, the reason why coffee has fruit acid is reasonable, it can also be said that this is the real natural state, absolutely not rotten, nor stinky acid.

Possibility of sourness

Comfortable acid or irritating acid

Although sour is normal, but not as long as there is sour is good, coffee beans themselves, processing methods, transportation, storage, roasting, brewing and other factors also affect the flavor of coffee, sour also has delicious acid, comfortable acid, or unpleasant acid, nasty acid.

When drinking coffee, calmly taste, imagine, and compare the acidity of coffee. This is an important process for learning fine coffee.

Comfortable acid

Malic acid, citric acid, grapefruit acid, passion fruit acid, red wine acid, berry acid, cherry acid, citrus acid, pineapple acid, black vinegar, red vinegar... etc.

The sourness of the fruit is naturally and characteristically present in the mouth, enriching the layers of coffee itself, but soft and not overly stimulating.

irritant acid

Too strong acetic acid, smelly acid (expired), overfermented acid, stuffy acid, lactic acid (perspirant acid), humic acid, etc.

If these sour tastes are placed in coffee, they will feel uncomfortable in the imagination, and the generally annoying acid recognition is relatively high, and a little bit will spoil the whole cup of coffee, which is probably the main reason why ordinary people have a bad impression of sour tastes.