Coffee beans taste sour: the world of coffee behind acidity!

Coffee is one of the most popular drinks in the world, and the taste of coffee beans is one of the important factors that determine the quality of a cup of coffee. Among the many different flavors, some people like coffee with a sour taste. So, why is there a world of coffee behind acidity?

First of all, to understand the world of coffee behind acidity, we need to know what is the acidity in coffee beans. In science, acidity refers to how many hydrogen ions (H+) a substance contains. In coffee, it mainly comes from the organic acids it contains.

Secondly, the selection and roasting process will affect the taste characteristics reflected in the final cup. For example, during the planting stage, the internal chemical composition of the fruit can be adjusted and different flavor characteristics can be developed by controlling the soil and climate conditions.

In addition, the acidity can also be adjusted during the roasting process. Lighter roasts can retain more of the original flavor and bring bright, fresh, citrus or grape-like acidity. Darker roasts will cause the coffee beans to lose some of their acidity and present a more bitter and caramelized taste.

In addition, coffee beans produced in different regions will have different acidity characteristics. For example, coffee beans from African countries such as Kenya and Ethiopia usually have obvious and strong acidity with lemon or berry flavors. Coffee beans from South American countries such as Brazil and Colombia tend to have a milder and more balanced acidity.

In conclusion, when exploring the world of coffee, it is important to understand the different factors that affect the taste characteristics. Whether it is the growing conditions, roasting degree or geographical location, they can bring a variety of surprising and pleasant flavor experiences in the cup.