How does the coffee taste sour?
How does the coffee taste sour?
Coffee beans are most sour when they are just roasted. Within 3-7 days, the aroma will peak, then the bitterness will increase and the aroma will decrease. For coffee beans, it is best not to grind them into powder and keep them, because in this way, the aroma of coffee will be lost more quickly, and it is best to grind and cook it.
The sour taste must be affected by the quality and variety of raw beans. As far as the elevation of the variety is concerned, coffee grown in highlands is sour than that in lowlands, and beans just harvested are sour than beans that have been harvested for a while. The increase and decrease of acid varies with different kinds of acid. generally, the beans with shallow baking are rich in sour taste, and those with deeper baking degree are lack of sour taste. The newly harvested beans are of good quality and high moisture content. If they can be heated properly to produce a moderate sour taste, it will make the coffee taste better and make people feel more deep.
Whether coffee tastes sour or not is mostly due to the variety of coffee, some of which have high acidity, such as Kenya, Mocha, Colombia, Guatemala and Costa Rica.
The degree of roasting is also related to the acidity of the coffee, usually the lightly fried coffee beans also contain organic acids, so the coffee washed out tastes sour, while the deep-fried coffee beans, because the high temperature of the fried beans has released the organic acids contained in the coffee beans, so the acidity of the coffee is low. The reason why coffee will be sour is that the coffee is stirred too many times when brewing (especially using "plug wind") or the brewed coffee stays on the heat preservation plate for too long.
Generally speaking, we use strong alcohol to show the round, mellow and strong taste of coffee. The unique sweetness of high-end coffee is related to the bitter taste, so the refreshing taste must have a sweet taste. In the baking process, some of the carbohydrates such as sucrose and glucose will be caramelized, and the rest will form sweetness. the product of moderate sweetness is easily lost if it is overheated during baking and baking.
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