The sour coffee is good or bad

There is only one word to describe acid in the Chinese word, and there are two words to distinguish it in English-Acidity and Sour. The experts here also have great introduction articles to explain this point in detail. In fact, the acidity of coffee plays a very important role in the process of tasting coffee, and it is a pity that there is no sour coffee.

I call the good acid fruit acid, and the bad acid is chloric acid (a kind of acid formed by chemical changes). Fruit acid is the acid of the fruit itself. it is sour and sweet in the mouth, and the chloric acid will change and ferment with the saliva in the mouth. it will become more and more sour in the mouth and won't go away. You can feel it when you taste the coffee. In addition to a few special processes without fruit acid, coffee itself is mostly sour, and the sour behavior of different coffee beans in a cup of coffee is also varied and inconsistent. No matter how coffee is cooked in any way, from the performance of the acid, you can tell the quality of the coffee and the grade of the coffee beans. This is my experience.

The so-called sour coffee should refer to the sour fruit of coffee beans, which is normally soft rather than sharp, that is, no matter how sour the acid feels in the mouth, it will melt and round in the mouth, and then turn into a kind of glycol. this sweetness will be most clear in the throat, drinking, the water will become sweeter, that is because the mellowness of coffee forms a film in the mouth. Make the taste of the mouth become sensitive to sweetness. in Malaysia, there is a kind of fruit called Shenqi fruit. After eating it, drinking lemonade turns into sugar water, probably because it is so mellow.

When the coffee is boiled to taste, the acid of the coffee is most clearly expressed at the temperature. As the temperature drops, the acid will become less and less until it disappears (sometimes there is a slight difference between different kinds of beans), but there is no acid after cooling. But if the coffee is not cooked properly, the acid will become more and more obvious and sharp after 10 minutes, and the acid in the cold will not melt away and will stay in the mouth all the time.

The quality of coffee beans can be seen in the performance of fruit acid. the acid of coffee will bring out the length of throat rhyme and the level of taste. The performance of high-quality coffee beans is high, but the throat rhyme that appears after melting is long. The quality of coffee beans is also high, the performance of coffee beans without fruit acid is mediocre, the quality is not high.

We often have the opportunity to taste all kinds of acids, as discovery said, such as lemon, apple, wine, vinegar and so on. The delicacy of these foods lies in their sour taste, and coffee is highly valued for its wonderful sour taste. In fact, all coffee has a sour taste, Guowei raw beans contain a lot of chloric acid, and in the baking process, these chloric acid will be transformed into a variety of Acidity or uncomfortable sour taste (Sour), if roasted deeper, these sour taste will naturally be scorched off. So the deeper the roasting, the less sour the coffee. Of course, it also depends on the actual situation of the raw beans of coffee to bake.

Tianle:

The landlord and LITAO were right.

The "sour" taste of coffee gradually weakens with the longer the shelf life of raw beans and the deeper the color of roasting.

Try the simple method of "fruit acid" taste: first taste the single black coffee and experience it; then put some sugar according to the personal taste and feel the change of "fruit acid". At this time, the "sour" taste, such as the "fruit acid" of sweet fruit, will give birth to both cheeks when little; when drinking again, pay attention to leave the last sip, wait until the coffee temperature is close to room temperature before drinking. If this coffee "sour" does not thorn, glycol thickens smoothly moisturizes the throat, is a good cup of coffee.