Why is the coffee at high altitude so sour?

Why is the coffee at high altitude so sour?

No matter what kind of coffee, freshness is an important factor affecting the quality. When choosing and buying, pay attention to one or two

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If you chew a coffee bean in your mouth, if it is crisp and audible, it means that the coffee bean is not damp, while the coffee bean with fragrant lips and teeth is the top grade, but it is best to pinch it with your hands and feel whether it is solid or not. Never buy coffee with an empty shell.

Freshly fried coffee beans are not suitable for drinking right away. generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee is the freshest and the aroma and taste are the best.

In addition, the flavor of coffee beans is another consideration. The expert candidate for coffee beans is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans, about dozens of them, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape. to avoid buying shoddy products disguised as mixed beans. But if it is a comprehensive bean, different size and color is a normal phenomenon. Heavy heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans will show that they have gone bad, not only with reduced aroma, but also with astringent and sour taste. In short, when buying coffee, we should pay attention to its freshness, aroma and stale flavor.

The best quality coffee beans are usually strong and grow at an altitude of more than 4500 meters. The growth of these coffee beans is very slow, so the density of the beans is very high, and the gap in the middle of the beans should be curved. In contrast, coffee beans grown at low elevations usually have a lower density and slightly open gaps in the middle. As for the color of the bean, the growing environment of the coffee bean and the processing technology of the raw bean will affect the color of the coffee bean. If the same kind of coffee beans produced on the same plantation are treated differently, for example, one batch is washed with water and the other batch is treated with honey, then the colors of the two batches of beans will be very different. Generally speaking, the density of beans is the most powerful basis for judging the altitude of coffee bean growth. Although altitude is only one of the many factors to measure the quality of coffee, it is definitely the most important one. The next time you go to the coffee shop, please ask the barista to tell you in detail the origin of the coffee in the cup, which will not only enrich your coffee knowledge, but also improve your overall coffee experience. Simply put, the higher the altitude of the coffee beans, the better the taste. Coffee beans grown at high elevations have pleasant acidity, rich aroma and rich taste, which everyone likes; on the contrary, coffee grown at low elevations has almost no sour taste, single taste and plain taste. That's why baristas always emphasize altitude. If your barista tells you that your coffee grows on a plateau 5200 meters above sea level, then this cup of coffee is definitely worth savoring.