Behind the origin of the sour taste of coffee and the sour taste of coffee is a very complicated problem.
Green coffee beans contain citric acid, malic acid, quinic acid and phosphoric acid, which are related to acidity, but these are not the main sources of acidity when drinking coffee. The acid produced during baking is the main source of sourness.
Green beans undergo a series of chemical reactions during baking, resulting in the formation of new acids. The most important is chlorogenic acid decomposition to produce quinic acid, and oligosaccharide decomposition to produce formic acid, acetic acid. During baking, sour substances will increase, but as baking continues, the high temperature will cause these substances to decompose, and after a certain period, continuing baking will only reduce the sourness.
Roasted coffee beans contain the most acid is quinic acid produced during roasting. Other citric acid, acetic acid, phosphoric acid, etc. are also a lot of content. Each acid has a different strength and concentration, so the problem behind the sour taste of coffee is complex.
The sour components and specific gravity of coffee beans are also related to the components contained in coffee beans. What type of coffee beans are selected will also affect the production of sour taste to a certain extent. Congo species are low in oligosaccharides, which are the source of acetic acid, so baking does not produce a volatile, refreshing sour taste.
The appearance of sourness is also altered by the state of quinine acid. Quinic acid contains components that show sour taste and inhibit sour taste. The brewed coffee will slowly turn sour with the decrease of temperature. It is precisely because the components that inhibit sour taste lose their effectiveness, thus showing more sour taste.
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