Are caffeic acid and bitterness the reasons for baking-- an introduction to the knowledge and culture of high-quality coffee beans

Are caffeic acid and bitterness the reasons for baking-- an introduction to the knowledge and culture of high-quality coffee beans

Do you feel that this cup of coffee is sour but not uncomfortable but interesting, but different from the unbearable sour taste of another cup before?

But everyone's preferences are different, some people like to play with the acid, some people hate to drink the sour taste, and most people don't like the sour taste, so the general coffee shop will show a weaker sour coffee.

In order to reduce the sour taste, the coffee beans will bake deeper, seriously, it is a pity to erase the beautiful flavor of the coffee, and in order to take into account the taste of the public, it is not very good for people who really want to taste the coffee to have a good taste of the coffee.

So a good coffee shop has the ability to provide the taste that customers want, so good customers should express the taste they like. Only those who make coffee can express their research and enthusiasm for coffee to you.

For breakfast coffee with shallow roasting degree, the pH value of Full City is between 4.5 and 4.7, the pH value of medium and deep roasted coffee is about 5 to 5.5, and the PH of deep roasting (Dark Roast) is above 5.5. As far as ordinary people's taste buds are concerned, when the pH value of the beverage exceeds 5.5, it is difficult to detect its sour taste, and the pH value of heavy baked beans is often more than 5.5, so it is not easy to drink sour taste. Human taste buds can easily taste sour when the pH is less than 5, so shallow baked beans will have a sour taste.

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.