Is your coffee sour? Master the skills of distinguishing different coffee flavors
"Acidity" is often used in coffee tasting or coffee training, which is translated as "acidity" in Chinese. It is often misunderstood as the acidity in acid value or the sour taste of lemon or vinegar. In fact, it is not a concept. Usually coffee people describe coffee flavor refers to "Acidity", is to describe a lively, bright, fresh, refreshing feeling.
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. Among them, although the coffee is not salty, taste does not need salty taste, but still take the initiative to consciously experience it evenly and carefully, so that we 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 an impressive fruity aroma or a red wine-like taste, while some from the Central American highlands or the Caribbean often 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. A batch of beans baked in Papua New Guinea (Papua New Guinea) a few days ago are between City and Full City. Although they have high acidity, they are balanced and have very rich and high-pitched flavor changes. So when it comes to "this acid is not the other acid", I am afraid that Chinese friends 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!
- Prev
Basic knowledge of ground Coffee beans
Coffee beans, the dark brown beans seem ordinary, but they have a lot of knowledge at all stages. The ideal time to grind coffee is to grind it before cooking. Because ground coffee is easy to oxidize and lose its flavor, especially without proper storage, coffee powder is also easy to change flavor, so it is naturally impossible to cook mellow coffee. Some people are afraid of trouble or don't want to.
- Next
How many coffee beans can grow from a coffee tree?
From fruit to raw coffee beans: a coffee tree can harvest 3-5 kg of fruit, and raw coffee beans account for 1. 5% of the fruit quality. Going from fruit to raw coffee beans is really a time-consuming and laborious task. Arabica and Robusta Arabica coffee account for about 2% of the world's coffee production. The plant is not suitable for high temperature, low temperature, more rain and less rain. The coffee beans are oval and flat.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?