Taste the sour taste of coffee

After entering the world of exquisite coffee, the taste buds often feel sour first. This is one of the obvious differences between fine coffee and the bitter liquids provided by instant coffee or coffee Jane restaurants. Acidity: it is the most important item in coffee tasting and is often the most misunderstood word. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee.

Coffee is a fascinating crop and a painstaking achievement of farmers. When the seeds enter the soil, they slowly sprout, grow leaves, blossom and bear fruit. It absorbs nourishment, sunlight, air and water from the soil. It grows into a rich fruit with a cherry-like appearance. After heating and baking, it gives off a completely different aroma. It itself is the fruit of a kind of fruit, although it has been baked at high temperature, but under the strong aroma, it is still rich in the taste of fruit. it has the sour, sweet and fragrant flavor of fruit, which is not separated from the essence of delicacy.

Sour taste must be affected by the quality of raw beans, but it is also related to harvest, storage time, baking and brewing, and bitterness constitutes the two major elements that affect the quality and taste of coffee. In terms of variety, the original Arabica is sour than the original Robusta, while in terms of elevation, coffee grown in the highlands is sour than that in the lowlands, and then the beans that have just been harvested are sour than those that have been put for a while after harvest. Good quality, high moisture content, and powerful freshly harvested beans, if they can be heated properly to produce a moderate sour taste, will make the coffee taste better and make people feel more deep.