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Master the skills of distinguishing different coffee flavors

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, When drinking coffee with friends, you are often asked if your coffee is sour. Or I don't like sour coffee, etc. At first I thought it was strange, but later I gradually understood that the so-called acid is not that acid. The word Acidity, which is often used in our coffee tasting terms, is translated into acidity in Chinese and is often misunderstood as acidity in the value of acidity or lemon or...

When having coffee with friends, you are often asked, "is your coffee sour?" Or "I don't like sour coffee" and so on. I thought it was very strange at first, but then I gradually realized that "this acid is not the other acid".

It turns out that the word "Acidity", which is often used in our coffee tasting language, is translated into "acidity" in Chinese. It is often misunderstood as the acidity in the acidity value or thinking about the sour taste of lemon or vinegar. In fact, it is not a concept.

Baristas usually describe the "Acidity" of coffee flavor as a lively, bright, fresh and refreshing feeling, just like tasting wine to describe the dry taste.

Usually, when distinguishing the taste of coffee, the coffee liquid is covered with sour, bitter, sweet and salty taste buds on the tongue, so that a soft sour taste can be felt on both sides of the tongue. Although the coffee is not salty, there is no need for salty taste.

But still take the initiative to consciously experience it evenly and carefully, so that you can master the skills to distinguish the different tastes of coffee.

Acidity (acidity) is the most important item in coffee tasting. Without acidity, coffee beans are like lifeless and tasteless.

"Acidity" has many different characteristics, which is an important basis for distinguishing coffee beans from different producing areas, such as coffee from Yemen or East Africa, whose acidity has a fruity flavor or a red wine-like taste.

Some from the Central American highlands or the Caribbean tend to have so-called bright acidity.

Generally speaking, the deeper the coffee beans are roasted, the acidity decreases, but some raw beans with high acidity show more sharp and irritating taste when they are roasted deeply.

So when it comes to "this acid is not the other acid", my friends are afraid to drink too much Nestle instant, and are afraid of the strong sour taste, mistakenly thinking that it is the acidity described by what we call fresh coffee!

Very cool article!