What is the good acid and bad acid of coffee? How to distinguish between good acid and bad acid in fine coffee?

First, what is good acid and what is bad acid?

Because sour and sweet, sometimes the taste will be more three-dimensional, but because sweet is easily disturbed by the sense of smell, so there is a first about sweetness.

It comes from seeing a lot of friends around me, a cup of coffee that tastes good, but sour but not sweet, smells 90 points, but the entrance is completely disappointed and unqualified, sour as if it has been punched, but it will be sweet and sour in the mouth of some friends. Let me have the impulse to write this article.

What is a good acid? name something with a good sour taste before you define it.

*-good sour taste-*

First, just from the taste without considering the flavor is already very attractive, note that this category only describes the acid texture, not necessarily in the coffee will produce this kind of flavor:

. Most of the ripe apples

. Made from high-quality cocoa, with a chocolate content of more than 70%, the sweet and sour feeling of nibbling

. Litchi

. Apple vinegar

. A good one with enough sour taste of red or white wine (don't check if you've only drunk those from the Great Wall, those sour ones are a little too sour to drink)

. Fermented yogurt

. The sweet and sour feeling of yellow peach

. Partial fruit tea

There are many of these, but the general characteristic is that the sour taste is very transparent and comfortable, and you will feel sour on your tongue, but you will not reject this kind of acid. in fact, the so-called sense of permeability is this kind of acid, and you will quickly change into a good taste in your mouth. or will not be very heavy sour or last a long time of sour, such as yogurt, entrance for three seconds, you will first feel sour, and then will gradually fade, feel the original sweet milk.

And this kind of acid, you will feel that there is a good encapsulation in your mouth, that is, if you get the acid, you will feel more round. This kind of sour taste and sweet taste often set off each other, the taste is very three-dimensional.

However, I would like to add here that the above, even if the acid quality is very good, it is also related to the amount of red wine, chocolate, yogurt, etc., if you drink red wine, chocolate, yogurt and so on.

Second, the acidity will be more active, and there will be changes, but feel a little thin, slightly sharp

. Aged vinegar that has been fermented for a long time and properly handled

. Orange juice

. Lemon juice mixed with the right amount of water, so that its acidic strength is not so high, the acid is very bright.

. Some berries, such as raspberries

The third category is the sour texture that is thick but has content.

. Such as tomato soup and so on.

. The sour dried prunes (be careful not to supplement the brain into preserved plums)

It shows that the above paragraph only describes the taste of acid, and only considers the feeling of taste, because, as mentioned in the previous article, the human brain has a very good brain tonic ability, if flavor factors are added, in many cases, it will affect the stability and accuracy of taste judgment.

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*-Bad sour taste-*

The first category is strong acid (which is the lightest).

. Synthetic vinegar-like acid (sharp thorns in the mouth and sharp thorns in the throat)

. Drink lemon juice without water at all (the acidity is so strong that it is actually not easy)

Second, solid but inactive acids

. If someone has eaten dishes such as purple shell sunflower and does not cook very well, they will find it very sour, and this acid is too heavy and inactive.

Third, immature fruits are sour and astringent

. Just find some immature fruit, this is not necessarily strong acid, but after the acid, it will last for a long time, people encounter this kind of acid, it is estimated that there will be a kind of shivering feeling.

The fourth category, decaying acid

. This kind of abnormal fermentation can be seen, and even the taste of stomach juice that sometimes turns the stomach. The reason for this kind of sour leaves is usually that there is something wrong with the raw beans of coffee, or when roasting, the heat is not permeable through the bean core, and there is a serious lack of organic acid cracking. Some beans when a certain part of acid will produce this kind of seriously unpleasant sour taste, and even vomiting performance.

*-- the following is what really gets to the point.

I said this post because I found that too many people around me would not be sour or bitter without coffee. I paid great attention to the need for sour coffee, but due to the excessive pursuit of sour taste, a considerable number of them went astray. They will like to drink some acid that is not extracted enough, baking heat conversion is not enough strange acid, dead acid.

As mentioned above, coffee is sour and will be more three-dimensional, but the premise is good acid, just like several good sour tastes mentioned above, of course, good sour taste, category 1 > category 2 > category 3.

However, now many people run after bad acid and regard it as a good acid, and even some coffee will be rated as bad because of its low acidity, for example, there are many soft sweet and sour feelings in El Salvador, but those who pursue acid will not find it sour enough. Some people even ask for acerbic and sultry to be sour.

The world is diversified and not a single element, and there are many kinds of delicious coffee, such as the soft sour and sweet feeling of El Salvador, the obvious caramel sweetness of Japanese baking, and the sweetness of Manning is another kind of beauty.

* effect of bad acid on taste-*

Before we talk about this, let's popularize two small pieces of knowledge.

1. It is the cup baking degree standard of SCAA:

Caramelization tester # 58 # 63 (whole bean # 58, grinding # 63), baking time is 8: 12 minutes, and there can be no baking defects caused by bean body or bean end scald.

This baking degree will be closer to the usual City baking degree, about after the completion of an explosion.

2. In fact, the main service object of cup testing is to examine the quality of raw beans.

SCAA cup baking degree standard requirements, in fact, the purpose is derived from the second point, to examine raw beans, first of all, there can be no scalding and baking defects, because this can make beans in the cup after soaking and extraction for a period of time, to ensure that relatively clean, not caused by baking bitter taste or other defects affect the evaluation of beans.

And the baking degree is required to reach that level, the purpose is to ensure that the bean is not too shallow, resulting in too sharp sour taste or too much bad sour taste, because the sour taste is too obvious, it will easily reduce the sensitivity of the tongue and affect the overall flavor evaluation. and organic acids and sour taste themselves will affect the tasting experience (so lemonade shops, ).

After knowing the above information, to give a realistic example, if there is an apple that is tasteless, even because of artificial ripening agents and not handled very well, there is an unpleasant smell (but not offensive). You certainly don't want to eat it. At this time, just eat a piece of lime, and then eat the apple, the feeling will improve a lot, and the apple will become sweet.

In addition, there are not many people who originally have a particularly dull sense of taste and a keen sense of taste, but what really affects the sense of taste is often the acquired long-term eating habits and living habits. For example, food in Jiangsu and Zhejiang will be relatively sweet. The south will be more delicious, the west is spicy, sour and spicy, this is related to the regional climate and long-term food culture, not that they were born to eat extra spicy and sweet.

In fact, it is the same with acid. Human nature rejects bad sour taste and bitterness, which comes from evolution. We are afraid of bitterness because we are afraid of poisons and herbs, but we are afraid of acid because we are afraid of immature fruit.

If we are used to drinking coffee from a sour point of view for a long time, the end result is likely to be less and less sensitive to acidity, and bad acid is regarded as a flavor, which is not rare and common around us.

Drinking too sour for a long time will damage the taste's ability to distinguish acid, delay the reaction to other flavors, and even feel less and less sour. I have personally seen people around me chase extremely sour Yega and often drink something with a sandwiched flavor. Sour to acidity and even abnormal bad acid, he thinks there are people with enough taste.

To quote a Daniel who gave me a lot of guidance in the taste: when the human body has lost its instinctive resistance to something bad, it means that your body has given up protecting you.

*-misunderstandings about baking degree and sour taste

Many people will think that the shallower it is, the more sour it will be. This is good on the whole, but it is not always right. Sometimes the baking rhythm is wrong, the heat cannot enter the bean core, and the organic acid is not well converted by heat, so the acid style will be very bad. And the acid strength will be higher.

Because many times it is also related to heat transfer, heat transfer is good, such as Tim very shallow baking, can also give a very smooth yellow peach-like sweet and sour feeling, and clean and transparent, can be said to be a kind of enjoyment, is a pleasure. And a considerable number of domestic players also learn to be so shallow, but because of the poor baking rhythm or appliance restrictions, even if the water loss rate is not as low and the baking degree is not as shallow as others, the acidity is strong sour, sultry, dead sour, and the whole cup is mixed. It's not good to drink.

Acid, can make coffee more three-dimensional, but the premise is to be good acid, and good acid is not necessarily strong acid, and usually, bad acid will be more intense in terms of taste presentation. We cannot measure the quality of a cup of coffee simply by the strength of the acid. Don't simply pursue sour taste as the center of coffee tasting. If one day when you drink coffee, you will find yourself saying that the coffee is not sour, but your friends say yes, please pay attention to whether your tongue has been wasted.

The article comes from the article "five flavors of coffee (2)-acid" written by Baidu Tieba Coffee Bar dicky3651.