Relationship between roasting degree and PH value of sour coffee

Most people mistakenly think that coffee is not fresh will have sour, sour coffee is not good goods. This is really a big smear and misunderstanding! In fact, coffee itself is an acidic drink, coffee acid is not acid, depending on the roasting degree of beans, the longer the roasting time, the higher the degree of caramelization, the more acidic substances are destroyed, the less sour, the shorter the roasting time, the lower the degree of caramelization, the less acidic substances are destroyed, it is easy to bubble acid coffee, that is to say, the roasting degree is inversely proportional to the sour, the deeper the roasted coffee is, the less sour, the lighter the roasted beans are, the more sour. In addition, the temperature of the coffee also has an impact, the temperature of the water is slightly lower than the slightly higher water temperature is more likely to bubble sour coffee, afraid of acid family had better drink hot coffee, otherwise the sour coffee will appear with the temperature drop.

Coffee roasting preferences vary from country to country, often depending on the region. In principle, Italy's roasting degree is deeper and deeper from north to south. Milan in the north of Italy adopts medium and deep roasting, and the coffee has a slight acid taste. In contrast, Rome in the south adopts heavy roasting, and the coffee has no acid taste. The roast of American coffee is getting lighter and lighter from west to east, that is to say, San Francisco, Seattle and other West Coast cities have a deeper roast than New York or Washington. West Coast coffee is darker than East Coast coffee, and the sweet and bitter taste is heavier. East Coast coffee prefers a more active acid flavor, mostly medium or light roast. Taiwan's roasting degree is deeper in the south than in the north. Acid coffee has no market in southern Taiwan, but there are a few acidophiles in northern Taiwan. Light roasting is still a small market. Acid coffee is not acid judge quality or fresh standard, this is all subjective taste preference problem. If you are afraid of acid, buy deep-baked beans or Asian beans. If you are acidophilic, drink light-baked beans or African beans, and the problem will be solved.

Relationship between baking degree and PH value

Although most Chinese are not used to sour coffee, Western coffee connoisseurs or connoisseurs are only sour, like light roast coffee lively, clear, rich taste of the layered sense of change. They disdain to drink dull, fruitless, sour, dark roast coffee. Connoisseurs select Arabica beans that are 5,000 feet above sea level, lightly roasted at about City level, and extracted in a French press for two to three minutes to easily brew a good sour coffee. In fact, high-quality light-roasted coffee presents a lively sour taste, rather than a dead acid all the way to the end. Just entering the tip of the tongue and both sides are stimulated by fruit acid, secreting saliva. However, the sour taste disappears in a few seconds, transforming the spicy flavor of green pepper, or lemon, citrus fragrance, and finally presenting the sweet aftertaste of chocolate. It is like experiencing a varied taste journey.

The sourness of light roast coffee can also be defined by technology, which is called PH value (pH value). pH readings range from 0 to 14, with higher values indicating lower acidity and stronger alkalinity. Pure water is neutral and has a pH of 7. Sour lemon juice has a pH of about 2, tomatoes have a pH of about 4, and fresh milk has a pH of 6. 5 and above. What is the pH value of coffee drinks? It depends on the degree of baking.

Light roast breakfast coffee with a pH of 4. 5~4。The pH value of the medium-baked Full City is between 5 and 5. The pH of dark roast is around 5. 5 and above. To the taste buds of ordinary people, the pH value of drinks exceeds 5. Above 5, it is difficult to detect its sour taste, and the pH value of heavily baked beans often exceeds 5. 5, so it is not easy to drink sour. Human taste buds are prone to sour drinks with pH values below 5, so light baked beans will have a sour taste.

Light baked deep baked each good field

There is no denying that consumers prefer deep-roasted coffee to light-roasted coffee. The coffee revolution in the United States over the past two decades has also been dominated by medium-roasted coffee. Hard beans above 4,000 feet have been selected as the main formula, and the deep-roasted beans have been reroasted to highlight their unique aroma and sweetness. If milk is added to flavor, it is easier to introduce chocolate flavor. Light roast coffee in the flood of deep roast beans, it seems a little wronged, but light roast beans unique lively, bright flavor, not deep roast beans can replace. In addition, the consumption rate and fuel cost of light-baked beans are lower than those of light-baked beans, which is one of the magic weapons for large baking factories to survive the recession. Therefore, light-baked beans cannot be extinct in the market. For sour coffee with a rich taste, choose light roasted African and Central American beans, such as Kenya, Ethiopia, Yemen mocha, Guatemala, Costa Rica, etc., which are good sour beans. Consumers who prefer strong, sweet coffee can choose Asian dark roasted beans or aged beans, such as Indonesian mantinen, Javanese, Indian beans and South American Brazilian beans, are good choices. It should be emphasized here that although Asian beans have a lower sour taste, if they are lightly roasted, they will still have a sour taste. However, Asian beans are not sour enough and have a bit of a dead sour feeling. They are far less varied than African or Central American light roasted beans. Coffee fans had better be open-minded and have more contact with coffee of different roasting degree and origin, so as to realize the fun of playing coffee.

If you drink black coffee often

Do you feel that this cup of coffee, although sour, is not unpleasant sour, but rather interesting, but different from the taste of another cup of sour, unbearable taste?

But everyone's preferences are different, some people like to savor this sour, some people hate to drink sour and most people don't like to drink sour, so the general coffee shop will present a weaker sour coffee.

In order to weaken the sour coffee beans will be baked deeper, to be honest, it is really a pity to erase the good flavor of coffee in this way, and in order to take into account the public taste and let people who really want to taste coffee have no way to taste the wonderful taste of coffee, it is really not very good to do.

So a good coffee shop has the ability to provide the taste that customers want, so good customers should express the taste that they like. The coffee maker can express his research and enthusiasm for coffee to you.