Give me a cup of coffee, not sour.

Give me a cup of coffee, not sour. This is one of the most common words you hear when you make coffee.

The most important task for the baker is to find the optimum roasting degree for each bean, finding the so-called "golden intersection" at the highest caramelization and lowest charring temperatures. When a bean is placed before the Golden Cross, the flavor exhibits a characteristic sour flavor, whether the sour flavor exhibits fruity berry acids, or kernel acids and citrus acids, or sour flavors such as cheese. All in all, the acid that coffee presents as long as it is not a bad acid and does not make you uncomfortable is actually a "good acid." Acid, in the basic taste of coffee is accounted for a large part.

Influenced by the early coffee culture, the coffee at that time was fried and burnt and bitter, and the Chinese people's eating habits always had a bad taste impression of the taste of "sour". For example, we often said the bad food directly: "Oh! This thing is broken." This sentence means "this thing is broken." Because of this, the general consumer seems to have a very difficult to erase the bad impression of acid, the problem is that in fact,"acid" this taste for coffee taste is the most important Ah!

Even though we always cry out that "good acid should be promoted and recognized". But often can not stand the requirements of the market, and let their coffee more fried deeper, more bitter. What do you do when your profession and reality contradict each other? Some beans are beautiful and distinctive in light baking, but they have to break the professionalism and fry them deeper for the sake of consumer requirements. The problem was that he still felt sour even though he had already fried it so deeply!

Dear friends, let's think about it, can we make a pound of 20,000 yuan high mountain tea deep roasted and fried like black tea? Are we going to take cream and sugar? In fact, tea and coffee are interlinked in many parts, but we really don't know enough about coffee!

After all, everyone should not read this article and drink sour coffee from now on! As a member of the boutique coffee industry, you and I have to continue to work hard on this industry, so that their technology is more refined, is the most important thing. After all, if one day I go to drink a cup of sour and astringent "sour" coffee, I am afraid I will not laugh! Indeed, when we cry out that consumers should know how to taste sour coffee, I am afraid that we must first review whether we have enough ability to present a good cup of "sour" coffee perfectly in front of consumers.

Extended reading:

Why can black coffee without sugar feel a little sweet?

Most people think that the taste of coffee beans is only bitter and sour. In fact, raw coffee beans contain about 5%~8% sugar. After roasting at high temperature, most of the sugar will be converted into caramel. This caramelization effect brings coffee a unique dark brown color, forming a source of flavor and bitterness. The remaining sugar leaves a slight sweetness, and the tannins released when roasting good coffee beans combine with the caramel that forms brown to produce a slightly bitter sweetness.