About the acid in coffee

Some friends call the acid in coffee ascorbic acid. So the first question is whether there should be acid in coffee and what is the charming acid in coffee. When we talk about this problem, we have to compare the difference between Arabica coffee and Robusta coffee.

Arabica coffee is superior to Robusta coffee in that the former has the complexity of taste. Some people call it a sense of taste. All the friends who have done the tasting class here know that. We use six indicators to evaluate a cup of Arabica coffee, one of which is acidity. The simple Robusta coffee can not be evaluated by these six indicators. Because simple robusta coffee does not have these taste indicators.

A friend said that there is sour in Japanese coffee, and indeed, Japan is the high-end form of the Asian market. Its taste bias is basically synchronized with the top coffee in the world. In today's European boutique coffee, the charming acidity is being pursued and the roasting degree is decreasing. Judging from the performance of these markets, the acidity in coffee is an indicator of the taste complexity of a cup of coffee. In this sense, good coffee should be sour.

Let me put in a word, we say that there is a tendency to pursue sour coffee in the international market today. But this does not mean that everyone has to accept sour coffee. Fragrant coffee is still the general long-cherished desire of Chinese people for coffee taste today. A friend thinks that the fragrant taste is the performance of drinking too much milk tea, which is not the case. first of all, the index of fragrant strength is based on the form of black coffee, no matter how uncle beans just strive to accurately introduce coffee.

So what is the charming sour in coffee? First of all, the acid in coffee has something to do with the raw bean itself and the degree of roasting. In particular, the acidity of African coffee is soft and bright. We say that if the acid in a cup of coffee is very exciting and stings in the mouth, then it is not a good acid. If a cup of coffee has a very rich taste, such as: sweet, silky smooth, then add some bright acid, it will look very plump.

If there is no other taste in a cup of coffee except bitter or sour, then this cup of coffee is very bad. In other words, the acid in coffee should be talked about in the context of other rich flavors, such as Kenya, which should be acidity in the context of blueberry and dried apricot flavors, while the tuition fee should be acidity in the context of flower aroma and sweet orange peel. Without these charming backgrounds, the acidity alone becomes exciting and the mouth is sour.

So there is an essential difference between sour and astringency. Acid is regarded as acidity when there is saliva on both sides of the middle and back of the tongue after drinking coffee, while astringency is the spicy and noisy feeling on the surface of the tongue, throat and upper jaw after drinking coffee. It's like drinking a cup of coffee with gauze strips. Astringency is an undesirable taste in coffee. It represents a defective result from raw beans to roasting and even making. Coffee is not a bitter drink.

Let's take a look at the effect of roasting on acidity. Usually the acidity of the same coffee is obvious when it is lightly roasted, but when roasted deep, the acidity even disappears; that is why there is no acid in deep-roasted mannitin. but if you bake Mantenin to medium baking, you must feel sour. When making coffee, the same kind of coffee has obvious acidity in low water temperature, rough grinding and short time extraction, on the contrary, the acidity is low and the thickness of alcohol is high.

Now, especially some brands that mainly operate fancy coffee, their coffee will bake black and out of oil, the purpose is to pull the acid completely clean, and then in the production of fancy coffee, no matter how many things are added, it will have a scorched flavor. This is the taste design they need to run their products, but those fragile African coffees that are roasted in the same way are oddly indescribable.

What should be the proportion of bitter acid in a cup of coffee? This is a big topic, first of all, we look for the aroma in coffee, whether it is nuts or fruit, we all say that the aroma should have characteristics, then caramel-flavored coffee is usually strong with little or no acidity, such as Manning. Colombian nutty aromas are mellow and slightly sour, while African caffeine is low in thickness and bright in acidity. But it's fruity. Different coffee has different picric acid characteristics.