Source of sour coffee: coffee cherry fruit

No matter what kind of equipment it is, in principle, it can reduce the sour taste and combine the sour taste with mellow taste and sweet taste to your favorite proportion. it can even be said that this is the core concept of cooking.

Several of the variables that affect sour taste are

♥ temperature: higher temperature sour taste is obviously lower, but not too much, generally extraction between 90-92 degrees, raised to 95 degrees will significantly reduce the sour taste.

♦ degree of grinding: when the degree of grinding is fine, the sour taste is not obvious; when the degree of grinding is rough, the sour taste is more obvious, so it can be slightly refined to make the overall flavor slightly lower.

♣ water quantity: the amount of water actually has little to do with the extraction, but when the amount of water is a little more, the sour taste is less obvious, but it will highlight the sweetness, so you can add 20-50c.c more water.

♠ time: in principle, it is similar to the concept of grinding degree. The acidity of short time is obvious, while the acidity of long time is less obvious, but don't exaggerate. Overcooked will still be bitter.

Fifth, how to deal with sour coffee?

Usually after choosing the appropriate producing area and baking degree according to the third point, you can basically avoid coffee that is too sour to accept, but once and a half, when you encounter a shop that loves fruit acid as much as the author, what if you still feel sour enough to frown? Here are a few ways to manually adjust the acid to revive the coffee in front of you:

1. Slow drink: the sour taste varies with the weight of the entrance, so the impression of sour taste in small sips will be less obvious.

It is often the first impression that scares people to death, and if it is not so difficult to accept after a small number of mouthfuls, the taste buds can usually gradually feel sweetness and other flavors, which is an interesting phenomenon that changes the flavor of drinking.

Why is the coffee sour?

two。 Maintain temperature: first of all, the sour taste of coffee with high temperature is weak, and if it is a single product with poor grade, there will sometimes be irritating and sharp sour taste after cooling, which is the main reason why coffee must be hot to drink.

Therefore, it is a good way for beginners who are afraid of acid to keep the temperature of the coffee, but not to return it to the bar to reheat it, but to add a small amount of hot water to increase the temperature, which is also in line with the third adjustment method: add water and rinse.

3. Add water to flush: in brewing and adjusting acidity, it has been known that if the amount of water increases, the sour taste is less obvious and will highlight the sweetness, which is also effective for sour coffee already out of the cup.

Therefore, you can ask the store for a cup of boiling water and add a small amount to the over-sour coffee (about 20c.c each time), which can lift the temperature of the coffee, reduce the acidity, emphasize sweetness, and reduce the sour taste that is too exciting.

But pay special attention not to add too much hot water at once, after all, the concentration will affect the taste of the coffee, 20c.c will change the composition of the entire cup of coffee, if it is still too sour, it is not too late to add it a second time.

This step of adding hot water can be repeated 2-3 times, and it is also a good way to experience the flavor changes of fine black coffee at different temperatures.

What about sour coffee?

4. Special attention-forbidden to add sugar, cream, milk, whipped cream, any seasoning you can find: if the coffee tastes bad, I have no objection to adding some sugar milk to cover it up. After all, some people think that pouring out more than a hundred cups of coffee will be ruined by Lei Gong (I don't drink it because I didn't do less bad things), but it's bad coffee, not sour coffee.

For friends who are not used to sour taste, at first they will add some sugar milk to neutralize the sour taste, but the effect is not very ideal. If dairy 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.