After reading this article, don’t ask: Why is coffee sour!
When ordering, many customers will say: “I don’t want sour coffee!”
my answer why coffee sour:
coffee is sweet, and each coffee bean and each barista and roaster reflect the sweetness in different ways and effects! Can be divided into two categories: first sour and then sweet, and first bitter and then sweet, subdivided in acid and bitterness, stimulating fruit acid, strong fruit acid, gentle fruit acid, light fruit acid, bitter taste can also be Subdivided into strong, stimulating, mild, and light. And being a good roaster and barista is to control the sweetness of coffee!
As for the mellowness and sweetness, every good cup of coffee contains these two flavors. Everyone has different feelings, so there will be certain differences in the senses.
But if your coffee is very bitter, it may be beans, or something wrong with the brewing process, such as water temperature? Water quality? Grinding? Bean freshness? Brewing time, these are all related to the taste of a cup of coffee. Generally, the acceptable bitterness of hand brewed drip coffee is mild, first bitter and then sweet. The strong and stimulating bitterness can only appear in the espresso, because this coffee can only be accepted by the old coffee drinker.
The climate here in Chongqing belongs to the subtropical monsoon humid climate. It is not important what the characteristics of this climate are. The point is that Chongqing people can eat spicy food, which will affect the taste of the tongue. So far, Chongqing and Sichuan have not seen a world-class reputation. Coffee cup test master. So when Chongqing first came into contact with coffee, he drank two flavors, first bitterness, then sourness. Generally, I like bitterness. It may be a preconceived impression of bitterness, so most of them don’t like sour coffee .
So writing this article hopes that everyone can overcome fruit acid sooner, can sell more coffee, and then have the money to participate in coffee competitions, and become Li Xian in their eyes.
From the data point of view, the carbohydrates (sugars) of the green coffee beans account for 50%, and the carbohydrates (sugars) of the cooked coffee beans also account for 39%, which are high in content, and roasting and brewing are to reflect the coffee The sweetness, so when drinking black coffee, one sentence: “Add sugar!” can instantly defeat a barista and a roaster. Therefore, it is recommended to taste the black coffee before deciding whether to add sugar.
The owner of the existing cafe complained that the current customers are really picky and can’t accept the fruit acid, and they want me to tell them the flavor. The aroma components (flavors) of coffee are derived from organic acids and can smell very good scents, floral, fruity, citrus, passion fruit, chocolate, spicy and so on……. Now it has been identified There are more than 800 kinds of aromatic substances, so I won’t introduce them one by one here. Ordinary baristas and roasters don’t need to identify 800 kinds. It is enough to know the commonly used ones. Of course, I want to go further to the coffee contest or do it. Judges, this requires enough cups and hard work.
Organic acids include chlorogenic acid, guinic acid, citric acid, malic acid, a little bit of lactic acid, formic acid, and acetic acid . The content of chlorogenic acid is the most, but it is an unpleasant astringent sourness. If you drink coffee with astringent taste, it may be that you have drunk raw beans. Although chlorogenic acid is not good to drink, it is an effective antioxidant and helps the human body fight cancer.
Chlorogenic acid + roasting = guaninic acid + caffeic acid. This involves baking, and I will write about baking later. It is enough for diners to know about it!
A cup of light roasted to medium-dark roasted coffee will have obvious fruit acid, citric acid, and malic acid , which will degrade with the coffee roasting. The lighter the roast, the stronger the fruit acid, and the deeper the roast, the less fruit acid.
The light to medium-deep roasted coffee is drunk from hot to cold, and the more sour you drink, because the guenic acid will become more prominent as the temperature drops.
A cup of coffee from deep roast to Italian French roast will drink more and more bitter from hot to cold. The reason is that the guinic acid increases from light to medium-deep roast, while the deep roast that reaches the second burst is decreasing. (Second bursting dense point = deep baking)
There are coffees suitable for deep roasting, such as mandheling, light roasted wet planed mandheling, which has a strong herbal flavor, so this type of coffee is suitable for deep roasting, reflecting the spice, caramel, maltose, and light herbal aroma . The sun-dried mandheling has no herbal flavor, spice flavor, and nutty flavor. The chocolate flavor is very good, and the fruit acid is very few servings, which is suitable for medium to deep baking. For example, the African beans suitable for light roasting, Yega, this light to light roast can well reflect the characteristics of Yega. I really don’t like Starbucks using Yega for deep baking. It feels like a violent thing, how good it is. The floral, fruity, and sour flavor is so gone, but it is indeed because the coffee beans need to be transported over long distances. In order to preserve the flavor, it can only be so. It is understandable.
The suggestion for everyone to adapt to fruit acid is: you can slowly roast from deep roast to medium-deep roast, to medium roast, light roast, and the mystery of the delicious coffee is waiting for you to discover.