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Don't let the wrong sour coffee ruin the road of China's boutique coffee.

Published: 2026-01-17 Author: World Gafei

Last Updated: 2026/01/17, Most of the Yejia Xuefei that can be seen on the market now are light baked, the silver skin has not fallen off, the bean surface is shrunk, not smooth, dark brown, when brewing, the bean expansion degree is almost no, the coffee liquid shows a sour and astringent feeling, the liquid does smell like lemon and similar to jasmine tea. Whether it's the coffee teacher to the students, or the barista to the

Most of the Yejia Xuefei that can be seen on the market now are light baked, the silver skin has not fallen off, the bean surface is shrunk, not smooth, dark brown, when brewing, the bean expansion degree is almost no, the coffee liquid shows a sour and astringent feeling, the liquid does smell like lemon and similar to jasmine tea. Whether the coffee teacher to the students, or the barista to the guests will use the laudatory names of citric acid, fruit acid and flower fragrance to communicate. Here is the problem. Is the acid you are talking about really the flavor of Yejia Xuefei itself? I'm really not sure about this.

First of all, I would like to explain that the flavor of Yejia Xuefei coffee is indeed similar to citrus acid, and the aroma released by the coffee liquid during brewing and at the end of drip extraction is similar to jasmine and roses. But we need a correct baking degree to interpret the main flavor of releasing Yejia Shifei, the so-called correct baking degree, but also to release more sweetness of Yejia Shifei, enhance the chocolate taste of Ethiopian coffee, and the mellow feeling in the mouth. Acid should also be sour and comfortable, no irritation, and so on.

Most bakers will think that deep baking will increase the bitterness and destroy the sour taste, and shallow baking can experience the sour taste more clearly. In fact, such an idea is really wrong. Shallow roasting can easily lead to uneven internal baking of coffee beans, that is to say, in the shallow roasting stage, the internal dehydration of coffee beans is not clean enough, and the beans are extremely hard. The acidity of such coffee is often not round enough, with a kind of irritation in the acid, not high sweetness, not strong mellow, and the aroma is often mixed with a kind of grass flavor.

In fact, what we want to say is that it is not just Yejia Xuefei, but coffee with high alcohol thickness and bitterness, such as Mantenin, is mainly sour even if it is lightly roasted, so can we describe this sour taste as citrus acid? To sum up, all the shallow roasting of coffee is sour, which is the wrong taste released under the wrong roasting degree.

So I can't help but ask, Yejia Xuefei, what kind of flavor do you want to highlight? In fact, Yejia Chuefei is not as sour as rumored, as sour as lemon, Yejia Chuefei has its own unique aroma, similar to rose, jasmine, nectar, acidity similar to citrus, orange pulp as round, Huigan is mainly chocolate or cocoa, under the correct baking degree, Yejia Chevy is as bright as plums and has a long aftertaste.

The reason is simple: the sweetness of coffee comes from caramelization (browning of carbohydrates) and Mena reaction (carbohydrates combine with amino acids).

Only coffee beans in the baking process, the temperature reaches 180 murmur200, the internal caramelization reaction will begin, it is the beginning of an explosion, to the end of an explosion, then not only to ask, do you drink Yejia Xuefei reached an explosion? Are the sweetness and acidity round and not exciting? Is there no smell of grass? Is there no astringency? Does it take a long time to return to Gan? Is the alcohol thickness great? If the answer to the above question is yes, then I am honored to tell you that the integrity of your Yejia Xuefei flavor release is relatively good.

Fresh and bright, for the Chinese, it is easy to be accepted, on the contrary, the acceptance of mellow bitterness is low, but bright is not wrong, we should pay attention to the adjustment of baking degree, at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor can be experienced even if the baking temperature reaches moderate or medium depth, even if the moderate or medium depth flavor and roundness are better than light roasting. The citrus acid, citric acid or fruit acid we usually talk about is not determined by the shallow roasting in roasting, but by the growing place, maturity, and exquisite method of coffee, accounting for 60% of the main flavor. Under the correct baking method, the baker can only determine the level of bitterness and bitterness in the taste, that is, the light or heavy taste, accounting for 30% of the prominent flavor, while the coffee maker, that is, the barista. To determine 10% of the taste.

End with other people's words: don't let the wrong sour coffee ruin the road of China's fine coffee.

Source: public platform mrshowcafe