Why does the coffee turn sour after it is cooled?
Why on earth is this? Is there any way to avoid it?
In fact, drinking coffee is like eating fish. Very often, a steaming fish is served fresh and delicious, but once it is cold, the smell of the fish will become very strong, and coffee will sometimes be the same phenomenon. Coffee turns sour after cooling, because coffee beans are a kind of fruit, so they are rich in tannins, which are released when the coffee temperature drops, and when the temperature is lower, the human taste is more sour-which is probably why dry white wine must be refrigerated to drink-so we can clearly feel that the coffee has obviously become sour after cooling. Of course, not all coffee will turn sour after cooling. Generally speaking, the lower the roasting degree of coffee is, the more sour it will be, while many deep-roasted coffee will not have this problem. In addition, it is said that the better the quality of coffee beans, the smaller the difference in flavor between hot and cold. If you want to keep the coffee from becoming sour, then the best way is to drink it hot. If it is already cold, try adding some light milk or milk to make the sour taste less obvious.
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The three realms of drinking coffee
I think drinking coffee is really like tasting the different realms of life. The need for sugar and milk is like childhood. Fruit candy, chocolate, cake and ice cream are favorites at this time. The strong, sweet taste is like the warm and bright color on the canvas of life. At this age, there is no time, no patience, and no disdain to taste anything other than sweet.
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The temperature of coffee is very important when drinking different kinds of coffee.
When drinking different kinds of coffee, the temperature of the coffee is very important, basically all the coffee is required to drink hot, so only those who do not know how to appreciate the coffee will order a cup of coffee and drink it for half a day.
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