Let’s find out – Is sour coffee bad? If so, why?

                       

One of the first questions when choosing coffee is whether it is acidic. According to the dealers, 7 out of 10 purchasers of coffee first inquire about this, but experts agree that this taste characteristic is not unequivocally associated with bad coffee taste. So can you definitely drink coffee by this aspect of taste?

Why don’t we like acid in coffee?

Maybe even reading is already causing this unpleasant feeling that you had to feel for the last time you were drinking sour coffee. The whole palate is choked by a sharp turbidity, which is accompanied by a long time. This taste comes from the industrial roasting process, which is not always “friendly” to coffee. When preparing coffee in bulk, the delicacy of the roasting process is rarely taken into account, where the error of a few degrees or a few seconds determines the taste of the future beverage.

Many factors have to be taken into account in order to obtain a subtle coffee aroma, depending on the type of coffee or the desired result.

If one type of coffee is roasted at 210 degrees for 12 minutes, then the next temperature can be 240 degrees, and the time is shorter. Professional roasters monitor the whole process and calculate the time accurately by observing when the roasting of the coffee beans takes place in the roasting process. All this must be seen visually. Just fine tuning is not enough.

When choosing the degree of roasting of coffee beans, the first thing to think about is the result you want to achieve. True, it is worth noting that the darker the coffee is roasting, the more the taste is “killed”, and coffee makers often try to mask poor quality coffee with this method. True, this rule does not apply in all cases. It all depends on what coffee is being prepared for. If you want to prepare the beans for an espresso drink, the coffee will usually be roasted in the dark, if you want to prepare a drink through Chemex or the American way, light roasting is required.

About coffee roasting levels

  • For coffee roasting, the optimum temperature should be 180-205 degrees. Roast until the first bean decomposition.
  • For coffee roasting, the average temperature is 210-220 degrees. Toast between the end of the first decomposition and the beginning of the second decomposition.
  • Coffee beans are medium dark, with optimal temperature of 225-230 degrees. Roast until the middle of the second decomposition.
  • Coffee beans for dark roasting at an optimum temperature of 240 degrees. Toast until the end of the second decomposition or longer.

Each coffee from different farms has unique flavors. It goes without saying that coffee has a broader range of flavors than wine, which has about 600 unique aftertaste coffee with almost 1,000 coffee.

High quality coffee, both natural and well-roasted, has a pleasant acidity, and it is up to the roasters whether it will be emphasized or suppressed. The roasting must look for a balance between sweetness, bitterness and acidity. The it’s pure pleasure to fill these beans to any good coffee maker.

With the spread of coffee culture, roasters are finding more and more technical solutions for revealing the most delicate aromas. The roasting process reveals the whole bouquet of hidden aromas in the beans, from which one or the other can be highlighted, giving the coffee a distinctive character.

Processes in mass production workshops are quite different from those in small racks. In large roasting shops, the coffee travels through a huge pipe, where it is baked with a 600 degree hot air stream (for comparison, the temperature in the small toast is only 240 degrees), and toasting takes 5-6 minutes. At the end of roasting, coffee is sprayed with water to cool down as quickly as possible, so that the packaging line can continue the processes as soon as possible. This roasting process destroys the exceptional coffee aromas and the spray water increases the weight of the beans to 2 percent.

Often, the country of origin does not appear on the bulk coffee packaging. This is because there is often no single mixture. Depending on the market conditions of that year, there is a variation of between 10 and 12 farms.

It is the roasting that determines whether the acid in the coffee will be pleasant or damaging the palate, which is why it is not necessary to fear these qualities. Just before choosing coffee, you should find out how it is worked. Having tested the roasted coffee beans, it is possible to remain pleasantly surprised by the characteristics of this myth-brewed coffee .

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