Why is coffee sour at higher altitude?-is coffee acidic or alkaline?

Why is coffee sour at higher altitude?-is coffee acidic or alkaline?

Secondly, how do we know if the coffee we buy is really high altitude? Coffee growth and reproduction has specific requirements for environmental conditions, sexual preference for calm wind, cool, shaded or semi-shaded environment. In other words, coffee can not be grown and produced in any environment. In other words, coffee production is regional. Most of the coffee producing areas in the world are distributed in tropical plateaus or high-altitude mountain areas. The heat in the equatorial area is high and can be planted to about 2000 meters above sea level; the heat on both sides of the Tropic of Cancer is relatively low, mostly below 1000 meters. In China, it is mainly distributed in Yunnan, bounded by Ailao Mountain, and mainly planted below 900m in the east; in the west, it is mainly planted below 1200 m above sea level, and a few can be planted up to 1500 m above sea level; in the hot area of the Jinsha River basin, it can be planted to 144m 1670m. So to buy high-altitude coffee, you have to ask the origin. If a seller tells you that the producing area is to the east of Ailao Mountain in Yunnan and the elevation is 1200 meters, it is absolutely deceiving you, because coffee cannot be grown at this altitude at all in this area.

The way the sour taste is released varies depending on the state. There is a substance in quinic acid that can not only emit the sour taste, but also hide it. The reason why brewed coffee becomes more and more sour is that the sour taste originally hidden slowly spreads out over time and contains the most acid in baked beans, which is quinic acid, which increases with the deepening of roasting. It is not only high in content, but also strong in sour taste, so it is the main source of sour taste of coffee. Other things such as citric acid, acetic acid and malic acid are also high in coffee. The strength and properties of all kinds of acids are different, although they are all sour, but the composition is actually very complex. The weight and ratio of sour ingredients in roasted beans have a lot to do with the composition of coffee beans. What kind of raw materials are chosen and the way of sour taste release will be different. For example, Robeska has a low amount of sugar, which is easy to form acetic acid, so it does not form a volatile, irritating sour taste. During roasting, raw coffee beans undergo a lot of chemical changes. Especially in the middle of baking (which is lower than the mild roasting on the market), the sour taste will become stronger and stronger as the roasting degree deepens. However, after high temperature treatment, the formed acid began to decompose again. After this stage, as the degree of roasting deepens, the sour taste becomes lighter and lighter. When roasting coffee beans, some ingredients in the beans will react to form new acids. A more representative example is that chlorogenic acid is decomposed into quinic acid, and carbohydrates are decomposed into volatile formic acid and acetic acid coffee raw beans contain citric acid, malic acid, quinic acid, phosphoric acid and so on. But this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the acid produced in the baking process.

Pay special attention-it is strictly forbidden to add sugar, cream, milk, whipped cream, any seasoning you can find: if the coffee tastes bad, the seniors do not object to adding some sugar milk to cover it up. After all, some people think that if you pour out more than a hundred cups of coffee, you will be killed by Lei Gong (seniors don't drink because they don't do less bad things), but this is bad coffee, not sour coffee.

Coffee is so sour that it doesn't taste bad, and it may just be unaccustomed to it, but the addition of seasonings such as sugar milk will directly destroy the sour taste, and you will not be able to drink elegant refined fruit acid. And usually milk products encounter sour black coffee, the taste will become very disgusting, and even cause the association of sour milk, so be sure not to add sugar milk.