Is the coffee that tastes sour roasted lightly?-the taste of roasted coffee

Is the coffee that tastes sour roasted lightly?-the taste of roasted coffee

Most people will say, you see, this coffee is as sour as lemon. I hope you all know that the roasting degree of coffee determines the true flavor of coffee, and proper high roasting will not destroy the flavor acid, so that the acid released can be round, sweet and long-lasting. You know, the release of sweetness is generally proportional to the bitterness, that is to say, when the sweetness is high, the bitterness will be heavy, and the deeper sweetness of baking will get a better experience. You can't drink the sweetness, so you can only experience the bitterness of coffee, or it is too bitter. After all, coffee is a bitter-based drink, covering the sweet experience of the taste buds, so in the eyes of most people, the lighter the roast, the higher the acidity, the less bitter, the better and easier to accept. Most marketers seize on this to make commercial baking adjustments, giving the Chinese a drink of unbaked beans. You know, underbaked, the stronger the irritation, the higher the caffeine content, the greater the irritation released, which is unhealthy to the body. Coffee tasting, I just want to talk to those beginners, don't rush to experience the so-called taste of lemon, citrus and so on, those are just taste associations, can only say that this taste is like citrus, like lemon, may be for you to drink, you will say that there is only bitterness. When I first learned coffee, I was so helpless. Coffee tasting has a long way to go and cannot be achieved overnight. This is like drinking tea. I always give examples of drinking tea to my students to infiltrate this kind of learning speed. for example, tea drinkers often start with scented tea, because scented tea is fragrant and tastes light, then to green tea, then to oolong tea, such as Tieguanyin, because this kind of tea does not ferment to semi-fermentation, tastes sweet and has excellent aroma, and then transitions to black tea and Pu'er, and finally to raw Pu'er. For beginners or the general public, drinking coffee with bitterness is like drinking Pu'er tea directly. They will only experience the vicissitudes of Pu'er like soil, forgetting the sweetness and sweetness of Pu'er. You can ask those who often drink Pu'er tea or even raw Pu'er. Is this tea good? is the soil fishy? generally, people who drink Pu'er will tell you that there is no better tea than this. The taste experience of coffee may be in the stage of scented tea or green tea for Chinese people. The taste that is easy to accept is only sour and less bitter. Because they drink less, it is not easy to accept the real taste of coffee.

There is nothing wrong with catering to the tastes of the public and making everyone satisfied and like, but we should not blindly cater to commercialization, but we should still respect tradition and health. The book written by Father Taguchi is so classic that most training institutions are holding it in their hands. The coffee is roasted by Mr. Tian. It doesn't seem to be that shallow.