Analysis of various acidic substances in coffee basic knowledge of coffee

We all know that coffee contains a lot of organic and inorganic acids, which have a great impact on the taste of coffee, but most people do not have a chance to understand the effects of various acids. The following article will talk about the relationship between various acids and coffee!

One: citric acid-Citric

Acid

Citric acid is common in fruits such as lemons and oranges. Do you have sour mouth and saliva when you think of lemons? Yes, this is the power of citric acid, its acidity is high, taste brightness increases, body feeling slightly decreases, does not affect the aroma, this taste can be common in African beans, especially Ethiopia washed beans, parts of Central America can also feel.

2: Malic acid-Malic can be understood literally, malic acid is also a common organic acid in apples, in fact, it is also often used as an additive in the food industry to adjust the pH value of pH, but malic acid is not as lovely as apples. In fact, its acidity is more rigid than citric acid and phosphoric acid. Although the acidity feeling is not as obvious as citric acid, you can obviously feel a sense of acidity on both sides of your tongue. But it won't make your coffee lively and delicious. It is non-volatile organic acid, so it has no contribution to the aroma, the body feeling is decreased, and the brightness is slightly increased.

Three: quinic acid-Quinic

Acid this is one of the products of chlorogenic acid degradation in the baking process, the acid feeling is weak, but it will increase the bitterness and astringency, especially the astringency is very obvious, after tasting, the mouth is rough and uncomfortable, which is very unpleasant. No contribution to aroma, but a slight improvement to body, but who would like to increase the astringency to improve body?

IV: acetic acid-Acetic

One of the most common organic acids in acid daily life, vinegar, fruit vinegar and even in the food industry can be used as additives to improve food flavor. Because acetic acid itself is a volatile organic acid, it is helpful to the aroma, a very small amount of cases will produce a similar fruity flavor, acid feeling lively and bright, only slightly less than the brightness of citric acid, body feeling slightly decreased; however, if acetic acid is added too much, it will cause unpleasant feelings such as fermented smell and vinegar taste, and the acid will become dead acid nausea.

Fifth: phosphoric acid-Phosphoric is the only inorganic acid in coffee acid that needs to come from soil and plants can not synthesize on their own. Phosphoric acid is also a common additive in the food industry, such as the well-known soft drink Coca-Cola has added a lot of phosphoric acid. The acidity of phosphoric acid is very similar to that of malic acid at first, but if you take a closer look, you will find that phosphoric acid brings softer and more comfortable taste to the mouth, making it more comfortable, not as dull as malic acid. Phosphoric acid is also a non-volatile molecule, does not contribute to the aroma, body feeling will be slightly reduced, but slightly pleasant and comfortable taste, Kenyan coffee is the most famous coffee bean rich in phosphoric acid.