The effect of sour taste on the taste of coffee what is the flavor of sour African sour coffee

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

1. SCAA cup baking degree standard: caramelization tester # 58, grinding # 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 scalding. 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. In fact, the purpose of SCAA to measure the baking degree of the cup is to examine the raw beans, first of all, there can be no scalding and baking defects, because this can make the beans relatively clean for a period of time after the cup test soaking and extraction, and the bitter taste or other defective taste caused by baking will not 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 tastes themselves will affect the tasting experience.

After knowing the above knowledge, to give a realistic example, if there is an apple, tasteless, even because of artificial ripening agents and not handled very well, there is an unpleasant smell (but not offensive), you will definitely not want to eat, at this time, just eat a piece of limes, 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 identification reaction to other flavors, and even feel less and less about sour taste. People around him chase extremely sour Yega and often drink something with raw flavor. Sour to sharp acid and even abnormal bad acid, he thinks it is enough. When a person's body has no instinctive resistance to something bad, it shows that your body has given up protecting you.

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.

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