Introduction of Brazilian coffee sour bean flavor and taste variety characteristics of grinding degree treatment method

Introduction to the characteristics of Brazilian Coffee Flavor description treatment

In 1570, when the Turkish army besieged Vienna and failed to retreat, a bag of black seeds was found in the Turkish army's barracks. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee began to spread into Europe on a large scale through Italy in the name of "Islamic wine". It is said that at that time, some Catholics thought coffee was a "devil's drink" and encouraged Pope Clemon VIII to ban it, but after the pope tasted it, he thought it was drinkable and blessed it, so coffee became more and more popular in Europe.

At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, which has fallen in price due to mass production, has become an important drink for Europeans.

1. The baking degree of beans is too shallow, maybe the baker's preference for acidity is more than you can bear, or it may be that the baking itself failed.

2. Coffee beans have been kept for too long. They have been kept for a long time before they are sold or long after you buy them back. The expired beans will show signs of sour.

3. The degree of grinding is too coarse, which results in insufficient extraction and sour taste in the process of making coffee.

4. The water temperature is too low (but you say it is American, American coffee machine generally does not have the phenomenon of too low water temperature)

5. Let the coffee cool after making it, and the cold coffee will highlight the sour taste of the coffee

6. Cool after adding sugar, which highlights the sour taste.

Caffeine is a xanthine alkaloid, a central nervous system stimulant that temporarily repels drowsiness and restores energy.

Coffee contains a variety of acids, including amino acids such as asparagic acid, glutamic acid and leucine; carbonic acid, such as caffeic acid, chlorogenic acid and quinic acid; and fatty acids, such as acetic acid, lactic acid, citric acid, fumaric acid, oxalic acid, phosphoric acid and tartaric acid. From the taste point of view, when the concentration of amino acids exceeds the normal value, it will produce sweetness; when the concentration of carbolic acid exceeds the normal value, it will produce bitter taste; and high concentrations of fatty acids will produce sour taste.