Choosing coffee beans that are not sour is the goal pursued by many coffee lovers. Acidity is an important taste characteristic in coffee, which can bring fresh, bright and lively taste to coffee. However, too high or too low acidity may affect the taste balance of coffee. Therefore, when choosing coffee beans that are not sour, we need to pay attention to the following aspects.
First, choose the right origin and type. Coffee beans from different origins and types have different degrees and types of acidity. Generally speaking, Arabica varieties produced in Central and South America, Africa, and Pacific island countries usually have higher and softer acidity; while Robusta varieties usually have lower but stronger stimulating taste and stronger bitter taste.
Secondly, you can pay attention to some indicators during the purchase process. For example, look for descriptive words such as "taste", "flavor", and "characteristics" on the packaging, and refer to the green bean scoring system such as scaA (Specialty COFFEE Association of AmerICA). Generally, coffee beans with higher scores tend to have better taste balance and fineness.
Finally, the degree of roasting is also an important factor affecting the acidity of coffee. Light roasting will retain more of the original coffee beans' acidity, while dark roasting will reduce the acidity and increase the bitterness. Therefore, when choosing coffee beans that are not sour, you can try to choose medium or medium-dark roasting to maintain a certain degree of acidity and flavor balance.