acid quality Learn more about acid quality
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How to judge the acidity of coffee between good acid quality and bad acid quality
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) sour, good sour will not be like vinegar, that is, bright and lively can also be detected like citrus, berries or sweet lemon and many other kinds of acid, there are melons like cantaloupe sweet and sour or just ripe apple crisp sour. The above acids are of high quality; bad acids are like unripe fruit.
2019-06-23 Coffee medium sour good how judgment professional coffee knowledge communication -
Acidity and sweetness from the point of view of Coe cup measurement
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) in the coffee market continues to develop at the moment, as consumers, we are not only exposed to more and more producing areas and a variety of processed coffee. In addition to satisfying the desire for curiosity, the quality identification of a cup of coffee, and even the quality of raw coffee beans, is not only related to the money paid, but also to our bodies.
2017-06-14 COE cup test angle sour sweetness professional coffee communication attention workshop -
Acidity and sweetness from the point of view of Coe cup measurement
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) in the coffee market continues to develop at the moment, as consumers, we are not only exposed to more and more producing areas and a variety of processed coffee. In addition to satisfying the desire for curiosity, the quality identification of a cup of coffee, and even the quality of raw coffee beans, is not only related to the money paid, but also to our bodies.
2018-05-24 COE cup test angle sour sweetness professional coffee communication attention workshop -
Theoretical roasting of coffee beans and the relationship between roasting and high-quality acid effect of inferior chlorogenic acid on coffee quality
In addition to the degree of baking is divided into factions, even the roaster also has a family view. At present, there are two major professional roasters, one is the traditional rolling furnace (Drum Roaster), and the other is the newly developed hot gas furnace (Air Roaster). The former is heated by gas across the bottom of the furnace, while the metal blades in the furnace keep stirring the beans, while the latter bakes the beans with high-temperature hot air flow.
2016-01-23 Coffee beans roasting theory quality relationship green coffee influence -
Should coffee be sour? where does coffee sour come from? is coffee sour all right?
Many people who drink fine coffee for the first time will have such a reaction. Why is it so sour? Why do people have this question? because our inherent impression of coffee is that coffee is bitter. Today, I would like to talk about the acid in coffee through this article. I hope it can help you solve your doubts. First of all, let's look at the source of the sour taste in coffee: coffee beans contain more than 30 kinds of organic acids.
2020-05-04 Coffee it should be from everywhere yes a lot for the first time boutique coffee. -
Is it caffeic acid at high altitude? The higher the Haibo, the better the quality of the coffee. Where does the acid in the coffee come from?
The influence of altitude on coffee flavor the influence of geographical location on coffee bean flavor is profound. All coffee grows in the tropics, and the altitude at which it grows has a profound effect on the taste of coffee. The tropical belt extends from 30 degrees north latitude to the equatorial regions of the southern mountains that produce the world's truly high-quality Arabica coffee. Central and South America, South Asia and some Pacific islands, non-
2016-01-14 Altitude high coffee sour Haibo the higher the quality the better medium from where -
Analysis of acid components in high-quality coffee
The acidity of coffee is usually considered to be related to the quality of coffee. Acidity is typical of high-value coffee in Central America and East Africa. Excessive sour taste is considered to be the disadvantage of coffee. Acidity is related to growing at very high altitudes and mineral-rich volcanic soils. The acidity of washed beans is higher than that of sun-dried beans. For example, the concentration of sun-dried beans is heavier than that of washed beans, because the concentration obscures the acid of coffee.
2014-10-13 Coffee knowledge boutique caffeine sour coffee -
High-quality coffee beans, common sense, acid components in coffee
The acidity of coffee is usually considered to be related to the quality of coffee. Acidity is typical of high-value coffee in Central America and East Africa. Excessive sour taste is considered to be the disadvantage of coffee. Acidity is related to growing at very high altitudes and mineral-rich volcanic soils. The acidity of washed beans is higher than that of sun-dried beans. For example, the concentration of sun-dried beans is heavier than that of washed beans, because the concentration obscures the acid of coffee.
2015-01-20 Boutique coffee beans common sense coffee medium ingredients acidity usually recognized -
The unique flavor of coffee is related to the growing environment. Air humidity and soil quality will affect the acidity of coffee.
For more information on coffee beans, please pay attention to the relationship between soil quality, humidity and organic acids (including citric acid, malic acid, acetic acid, fatty acid, chlorogenic acid) and inorganic acid (phosphoric acid) in coffee beans in the coffee workshop (Wechat official account cafe_style). The main results are as follows: (1) the volcanic rock producing area is easy to produce good coffee with good mellow and sour taste. The cup tester also found that come on.
2018-06-29 Coffee unique flavor planting environment related air humidity soil quality influence -
Why is some coffee sour? why is coffee sour? where does the sour quality of coffee come from?
Xiaobai who has just come into contact with a single cup of coffee is more or less surprised by the sour taste of the coffee. Most people's understanding of coffee is mellow and bitter, so where does the sour taste come from? This time on the front street, let's talk about why the coffee is sour. Coffee is a kind of fruit, and our common coffee beans are actually the seeds of this fruit. After the fruit is ripe,
2020-08-31 Why yes coffee will be sour amp sour from where -
Introduction to the types, varieties, taste and flavor of coffee beans
Mantenin (Indonesia, Sumatra, Asia) Acid 0 Glycerol 3 Alcohol 3 aroma 3 characteristic Flavor Blue Mountain (Jamaica, Central America, West Indies) Acid 1 Gump 3 bitter Alcohol 3 aroma 3 the highest quality Columbia (Colombia, South America) Acid 2 Glycerol 3 bitter Alcohol 3 aroma 2 most Standard quality Mocha (Isbiya, Africa) Acid 3 Glycine 2 bitter 1 Alcohol 2 aroma 2 characteristic Flavor Clemangaro (Tanzania)
2016-06-01 Coffee beans species varieties taste flavor introduction Mante Indonesia Sumanda Asia -
Brewing skills-how to enhance or reduce the acidity of coffee by brewing?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) sour quality in coffee has always been controversial, some people think that sour quality is sharp, exciting, and smelly feeling, but others think that good sour quality is the representative of high-quality coffee. It's true that sour coffee doesn't make people happy, but it's bright, lively and rich in acid.
2018-06-18 Translation brewing skills how through enhance lower coffee sour professional -
How do you analyze coffee's chemical composition to predict flavor, aroma and quality?
Professional coffee knowledge exchange More coffee bean information Please pay attention to the coffee workshop (Weixin Official Accounts cafe_style) There are many factors that affect the flavor of coffee: variety, roasting degree, brewing formula, processing method, etc., but when you look deeper, you will find that flavor depends on only one thing: the composition of compounds. Coffee roasting method, coffee variety, species
2019-04-11 coffee science how analysis chemistry composition prediction flavor aroma quality -
The sour coffee, the better? Have you figured out the acid "quality" and acid "value"?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) "so sour! It's so sour
2019-07-21 Coffee the more sour the better do you have a clear relationship with sour coffee? -
Table of Origin Coffee Flavors and Recommended Roast Depth
Name: Colombia Flavor: Nutritious, highly balanced, sometimes nutty. Roasted depth: medium to deep, suitable for all uses. Quality:★★: Excellent. Name: Ethiopian Flavor: Very distinctive, delicate and rich on the palate, with fruity and rustic aromas. Recommended depth of roast: medium quality:★★★: excellent Name: Jamaica
2014-09-28 Coffee flavor. Origin Coffee Coffee Roasting -
Introduction to the taste, characteristics and quality of double espresso
How does double espresso taste? quality introduction acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not in acidity or alkalinity.
2016-12-05 Double Italian coffee taste how characteristics quality introduction double -
The taste of all kinds of coffee beans introduces the characteristics of coffee beans
Mantenin (Indonesia, Sumatra, Asia) Acid 0 Glycerol 3 Alcohol 3 aroma 3 characteristic Flavor Blue Mountain (Jamaica, Central America, West Indies) Acid 1 Glycerol 3 bitter Alcohol 3 aroma 3 the highest quality Columbia (Colombia, South America) Acid 2 Glycerol 3 bitter Alcohol 3 aroma 2 most Standard quality Mocha (Isbiya, Africa) Acid 3 Glycine 2 bitter 1 Alcohol 2 aroma 2
2016-06-08 All kinds of coffee beans taste introduction characteristics Mante Indonesia Sumanda Asia special -
Table of coffee flavors and recommended roasting depths by origin
Name: Colombia Flavor: Nutritious, highly balanced, sometimes nutty. Roasted depth: medium to deep, suitable for all uses. Quality:★★: Excellent. Name: Ethiopian Flavor: Very distinctive, delicate and rich on the palate, with fruity and rustic aromas. Recommended depth of baking: medium baking quality:★★★: excellent Name: Jamaica
2015-09-21 Variety Origin Coffee Flavor Suggestion Roasting Scale Name Colombia Wind -
Roasting knowledge Coffee Flavor and recommended Baking depth Table
Product name: Colombian flavor: nutritious, high balance, sometimes nutty suggested baking depth: moderate to deep baking, suitable for a variety of uses quality: ★★★: excellent name: Ethiopian flavor: very unique, delicate and rich taste, with fruit flavor and wild flavor of the wine. Recommended baking depth: moderate baking quality: ★★★: excellent name: Jamaica
2014-12-10 Roasting knowledge various Origin Coffee Flavor suggestion scale Product name Columbus -
Table of coffee flavor and recommended roasting depth from various producing areas
Product name: Colombian flavor: nutritious, high balance, sometimes with strong taste suggested baking depth: moderate to deep baking, suitable for a variety of uses quality: ★★★: excellent name: Ethiopian flavor: very strange, delicate and rich taste, watery taste and wild flavor of the wine. Recommended baking depth: moderate baking quality: ★★★: excellent
2014-06-20 Coffee knowledge coffee encyclopedia coffee flavor