Why is my coffee sour?

Coffee itself is sour, ah, in general, the PH value of coffee seems to be around 4. If you drink black coffee, the sour taste is more obvious. Maybe your partner doesn't add enough milk, adding more milk will taste slippery and better than your partner. If you like sweet, add sugar. Usually I don't add sugar, that is, black coffee and milk. Nestle coffee is roasted at high temperature and has a scorched taste. Maxwell is better, and American coffee is generally shallow. The sour taste of coffee must be affected by the quality and variety of raw beans. in terms of the elevation of the variety, coffee grown in highland is sour than that in lowland, and beans just harvested are sour than beans that have been harvested for a while. The increase and decrease of acid varies with different kinds of acid. generally, the beans with shallow baking are rich in sour taste, and those with deeper baking degree are lack of sour taste. Just harvested beans, good quality, high moisture content, if the appropriate heat to produce a moderate sour taste, will make the coffee taste better, make people feel more deep. Blue Mountain Coffee: originated in Jamaica, named after the Blue Mountains surrounded by the Caribbean Sea. Sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for moderate roasting. Java coffee: Origin: Sumatra, Indonesia. It belongs to Arabica. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. Conna Coffee: Origin: Connor area, Hawaii. The coffee beans cultivated by volcanic lava have a slightly wine aroma and a very unique flavor. Santos Coffee: mainly produces Brazil, Sao Paulo. Sweet, sour and bitter are neutral, moderately sour, special and elegant. Mocha coffee: Origin: Ethiopia. It has a unique aroma, moderate baking has a soft sour taste, while deep baking gives off a strong aroma, which is occasionally used as a mixed drink. Brazilian coffee: Origin: Brazil. Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee. Colombian coffee: Origin: Colombia. Unique sour and mellow taste. It is refreshing and alternating. Manning Coffee: Origin: Sumatra, Indonesia. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma. Mamba Coffee: mixed coffee. Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee. Salvadoran coffee: Origin of El Salvador. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep. Japanese charcoal roasted coffee: pure re-accompany has created the unique taste of Japanese charcoal roast. Xiangchun is bitter and astringent, and most of them maintain the original flavor of coffee. Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans with a strong sour taste, deep-baked flavor please climb to a higher floor. Bitter coffee: no sugar and no company, boiled coffee has a strong flavor, but it is the most bitter. Guatemala Coffee: with excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting. Kilimanjaro Coffee: sour, sweet, pure and fragrant, medium roasting will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending. Coppuccino: Italy's most famous fancy coffee, whirling, with cream, dried lemon, cinnamon powder, sweet and strong. Irish Coffee: Irish Whiskey, sugar cube or granulated sugar, pour in coffee and whipped cream after burning alcohol lamp. Fragrant, pure and strong. Zamag Blue Coffee: wine, hot coffee, dry lemon, cinnamon and sugar, sour, sweet, bitter coffee. Wicklana Coffee: Swiss mocha, mocha with fresh milk and chocolate syrup, plus fresh cream and chocolate. American light coffee: hot coffee with water, light and refreshing MC coffee is this style.