The higher the altitude, the more sour the coffee beans are.

The higher the altitude, the sour coffee beans?-what kind of coffee beans are not sour?

The sour taste of shallow roasted coffee can also be defined by technology, that is, the so-called PH value (pH value). The pH reading is from 0 to 14. The higher the value, the lower the acidity and the stronger the basicity. Pure water is neutral, and the pH is 7. The PH value of sour lemon juice is about 2, the PH value of tomato is about 4, and the pH value of fresh milk is above 6.5. The PH value of coffee drinks depends on the baking degree.

For breakfast coffee with shallow roasting degree, the pH value of FullCity 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 (DarkRoast) 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.

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.