The causes and solutions of excessive acidity in coffee beans

The causes and solutions of excessive acidity in coffee beans

Coffee is an essential drink for many people every morning. It not only refreshes the mind, but also has a rich taste and aroma. However, sometimes we find that some coffee beans have too high acidity, which may affect our enjoyment of coffee. This article will explore the causes of high acidity in coffee beans and provide some solutions.

1. Cause Analysis

There are several reasons why coffee beans are too acidic:

a) Raw material selection

First of all, we selected coffee beans from Midea's high-end brands that have higher contents of polysaccharides such as pectin and pectin-like substances, oligosaccharides and certain volatile compounds, or coffee beans of special types, special origins or special varieties that are different from traditional Arabica types, other jura non-traditional Arabica types (such as Malaysian Klimber, Brazilian Bologna) or non-traditional Arabica races (such as Kenya, Ethiopia, etc.).

b) Roasting degree

Secondly, the degree of roasting is also an important factor affecting the acidity of coffee beans. Too high a roasting temperature and time will lead to an increase in the production of acidic substances in the coffee beans, making the sour taste more prominent.

c) Storage conditions

Finally, improper storage conditions may also cause coffee beans to have high acidity. If coffee beans are exposed to humidity or direct sunlight, the moisture content will increase and oxidation will occur easily, thus producing more organic acids.

2. Solution

To solve the problem of high acidity in coffee beans, we can take the following measures:

a) Raw material selection

First of all, when buying coffee beans, choose traditional Arabica varieties and pay attention to the origin and variety information. These traditional Arabica varieties usually have lower content of polysaccharides such as pectin and pectin-like substances, and relatively low acidity.

b) Roasting degree

Secondly, when roasting coffee beans, you must control the roasting temperature and time. Appropriately lowering the roasting temperature and shortening the roasting time can reduce the generation of acidic substances, thereby reducing the acidity of coffee beans.

c) Storage conditions

Finally, when storing coffee beans, be sure to keep them dry and away from light. Placing coffee beans in a sealed container and placing them in a cool and dry place can effectively prevent moisture from increasing and oxidation reactions from occurring.

in conclusion

In short, the main reason for excessive acidity in coffee beans is improper raw material selection, roasting degree and storage conditions. To solve this problem, we need to choose the right raw materials, control the roasting process and pay attention to good storage methods. Through these methods, we can enjoy delicious coffee with a more balanced taste and not too sour.