Basic knowledge of coffee about the sour taste of coffee (acidity)
1. Arabica has high acidity, Robusta has low acidity.
two。 The acidity of washed beans is high while that of sun-dried beans is low.
3. The acidity of light baking is high and that of deep baking is low.
4. High acidity does not mean bright and low does not mean dull
5. The acidity of fast baking is relatively bright, but improper handling will lead to acidity; slow baking acidity is relatively soft, but improper handling will lead to boredom.
6. When made at high water temperature, the acidity is relatively bright, but high water temperature will reduce acidity; when made at low water temperature, the acidity is relatively dull, but low water temperature will increase acidity.
7. High altitude beans have higher acidity than low altitude beans.
8. Rough grinding will increase acidity, otherwise it will decrease acidity.
9. A short soaking time will increase the acidity, otherwise it will decrease the acidity.
10. Sour is almost equal to sweet. No sour, no sweet.
11. Coffee without acidity is bad or even bad coffee.
twelve。 It's all relative, not dogmatic.
Via @ Huang Wei boutique coffee roasting
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The taste of coffee generally includes smell, taste and taste.
There are 18 kinds of odors: animal, ash, coke, chemicals, chocolate, caramel, roasted sweet potato, earth, flowers, fruit, grass and vegetables, almonds, sour rot, rubber, spicy, tobacco, wine, wood. The most basic flavors are sour, bitter and sweet. Sour taste is a basic flavor of coffee, which is composed of organic acids.
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What is Arabica coffee based on boutique coffee?
In many places where coffee is sold, it is not difficult to find words like "100% Arabica". Even canned coffee has a style called Arabica coffee, which makes one wonder: what is "Arabica coffee"? In fact, Arabica is the name of the coffee tree variety (species). "Arabica" and "Robusta" are two kinds.
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