Sugar and wine convention
Poor quality caffeic acid is an unpleasant sour sensation caused by improper planting, roasting and brewing. It is usually accompanied by a pungent odor, which produces a “sharp” sensation. To avoid these conditions, you need to:
1. If the roasting is not developed enough or the dehydration is not completely acidic, you need to pay attention to your coffee roasting degree. Generally speaking, the lighter the roasting, the lower the caramelization, when the beans still retain organic acids, and therefore prone to sour taste, conversely, the deeper the roasting, the less prone to sour taste, because the longer the roasting time will easily wear out the fruity flavor in the beans.
2, due to insufficient extraction and bad coffee sour taste, you need to repeatedly adjust the brewing parameters to find the right way of brewing.
Good sour aroma is able to bring more rich connotation of sour taste. A distinctly fresh, fruity aroma, or a soft, rounded acidity, is a sign that the coffee has a “good acidity”. For example, the citrus acid in Geisha, the washed Yega, the generally good Arabica beans are more acidic, so beans from Kenya, Guatemala, Costa Rica, etc., are more or less acidic.
Coffee beans contain the following acids:
Siddharma: Wild ginger, bergamot, blackcurrant, a variety of tropical hydroxy acids
Flower butterfly (Geisha 70%) : tea, honey, classic jade Manor Geisha taste
Sun red label: Berries, floral, sour grapes, peaches
