Balance of sourness and bitterness
Anyone who has ever drank coffee knows that coffee has a bitter and sour taste. It is a taste that comes from the components of coffee, and is the characteristic taste of coffee.
It is no exaggeration to say that the balance between these two flavors determines the taste of coffee. The sweetness and various flavors intertwine in a complex way to create a single cup of coffee.
Light roasts have a strong acidity, while dark roasts have a weak acidity. Instead, the bitterness increases.
Of course, even dark roasts have a strong acidity.
It is no exaggeration to say that the balance between these two flavors determines the taste of coffee. The sweetness and various flavors intertwine in a complex way to create a single cup of coffee.
Light roasts have a strong acidity, while dark roasts have a weak acidity. Instead, the bitterness increases.
Of course, even dark roasts have a strong acidity.
Even in coffee shops that specialize in dark roasts, acidity is said to be an important element.
One of the key points in roasting is how much of the roast you leave behind, as Mr. Katsuji Obo, owner of the famous in-house roaster in Tokyo, Obo Coffee Shop, has said in various places.
Is it sour like fruit or unpleasantly sour?
As for where the sourness of coffee comes from, it is said that one reason is that it comes from the coffee fruit. However, it seems that it does not necessarily come from the pulp that envelops the coffee beans, which is the seed.
However, there is no doubt that there is a fruity sourness that is used as an expression, and that sourness can be found in citrus fruits such as oranges, lemons, and limes, berry fruits such as raspberries and strawberries, and fruits such as pineapples, pomegranates, and cherries. It can be seen as a flavor.
However, there is no doubt that there is a fruity sourness that is used as an expression, and that sourness can be found in citrus fruits such as oranges, lemons, and limes, berry fruits such as raspberries and strawberries, and fruits such as pineapples, pomegranates, and cherries. It can be seen as a flavor.
(Incidentally, the SCAA flavor wheel also includes flavors that differentiate and express sourness, such as acetic acid, butyric acid, citric acid, and malic acid.)
On the other hand, when some people hear the word sour, they associate it with unpleasant ``sourness''. It is said that much of this sourness is actually due to two things: chemical changes in the coffee after extraction (acidification), and changes in the beans after roasting (air oxidation of fats and oils). However, there are also defective beans due to abnormal fermentation during coffee selection (see ``Coffee Science'' by Yukihiro Tanbe).
Freshness is the key to coffee beans, and this is why it is said that freshly ground and freshly brewed coffee beans are delicious. I'm here.
Coffee that is reheated for hours after brewing is common in restaurants around town, and many people may not be able to shake the image of the unpleasant sourness caused by acidification.
This sourness should be completely distinguished from the sourness that comes from coffee beans as fruit, and can even be said to result from mistakes in quality control that must be avoided.
By the way, acidification is a change that occurs faster than air oxidation of fats and oils, and chlorogenic acid lactone and quinic acid lactone produced during roasting react with water and return to chlorogenic acid and quinic acid, resulting in acidification. The higher the temperature, the faster the process progresses, so it is said that if you keep the coffee warm after brewing, you will notice a noticeable change within a day or two if you keep the coffee warm after brewing, and even roasted beans that come into contact with moisture can be noticeable within a day or two. It can be said that storing coffee beans in a humid place is a no-no.
The oxidation (rancidity) of the fats and oils in roasted beans is a process that takes a surprisingly long time, and it is said that it takes 7 to 8 weeks at room temperature for the difference to become noticeable.
On the other hand, when some people hear the word sour, they associate it with unpleasant ``sourness''. It is said that much of this sourness is actually due to two things: chemical changes in the coffee after extraction (acidification), and changes in the beans after roasting (air oxidation of fats and oils). However, there are also defective beans due to abnormal fermentation during coffee selection (see ``Coffee Science'' by Yukihiro Tanbe).
Freshness is the key to coffee beans, and this is why it is said that freshly ground and freshly brewed coffee beans are delicious. I'm here.
Coffee that is reheated for hours after brewing is common in restaurants around town, and many people may not be able to shake the image of the unpleasant sourness caused by acidification.
This sourness should be completely distinguished from the sourness that comes from coffee beans as fruit, and can even be said to result from mistakes in quality control that must be avoided.
By the way, acidification is a change that occurs faster than air oxidation of fats and oils, and chlorogenic acid lactone and quinic acid lactone produced during roasting react with water and return to chlorogenic acid and quinic acid, resulting in acidification. The higher the temperature, the faster the process progresses, so it is said that if you keep the coffee warm after brewing, you will notice a noticeable change within a day or two if you keep the coffee warm after brewing, and even roasted beans that come into contact with moisture can be noticeable within a day or two. It can be said that storing coffee beans in a humid place is a no-no.
The oxidation (rancidity) of the fats and oils in roasted beans is a process that takes a surprisingly long time, and it is said that it takes 7 to 8 weeks at room temperature for the difference to become noticeable.
There is no way you can't enjoy the sour taste of coffee.
Acidity is the basic element of coffee taste and is present in all coffees. Of course, there are strengths and weaknesses depending on the brand, and the taste also differs depending on the roast.
However, good acidity is a sign of high-quality coffee that has been properly managed, and experiencing the flavors of various fruits is one of the joys of coffee.
If you drink coffee, I would like you to actively enjoy it as a way to expand your enjoyment of coffee, without shying away from brands that have a strong acidity that is present in all coffees.
This acidity plays an important role in reminding us that coffee is a fruit. It also serves as an opportunity to develop an interest in the farms where they are grown and the people who grow them.
And, of course, I would like you to remember the work of roasters, who decide how to control the acidity of coffee beans and create flavor.
However, good acidity is a sign of high-quality coffee that has been properly managed, and experiencing the flavors of various fruits is one of the joys of coffee.
If you drink coffee, I would like you to actively enjoy it as a way to expand your enjoyment of coffee, without shying away from brands that have a strong acidity that is present in all coffees.
This acidity plays an important role in reminding us that coffee is a fruit. It also serves as an opportunity to develop an interest in the farms where they are grown and the people who grow them.
And, of course, I would like you to remember the work of roasters, who decide how to control the acidity of coffee beans and create flavor.
Coffee with a juicy sour taste
At CROWD ROASTER , which focuses on the individuality of the roasters, we recommend "[CSLM] El Paraiso Farm Double Anaerobic Lime," a coffee with a delicious sour taste.
Currently, the coffee from El Paraiso Farm, which is the most popular farm in Colombia, is carefully selected and dried, creating a unique flavor that can only be tasted here, and it has become so popular that it is difficult to obtain. Masu.
This "Lime" lot is a coffee that will surprise you with its overflowing flavor, as if you've bitten into a real lime fruit. Those who like citrus fruits should definitely give this a try. I would also be happy if people who tend to shy away from citrus when they hear the word citrus can experience this special experience.
Light roasts have lime, grapefruit, lemongrass, and bright, sharp acidity. When roasted medium, the acidity subsides a little and the sweetness is firm. Enjoy the sourness of coffee by having your favorite roaster roast it for you at CROWD ROASTER .
Currently, the coffee from El Paraiso Farm, which is the most popular farm in Colombia, is carefully selected and dried, creating a unique flavor that can only be tasted here, and it has become so popular that it is difficult to obtain. Masu.
This "Lime" lot is a coffee that will surprise you with its overflowing flavor, as if you've bitten into a real lime fruit. Those who like citrus fruits should definitely give this a try. I would also be happy if people who tend to shy away from citrus when they hear the word citrus can experience this special experience.
Light roasts have lime, grapefruit, lemongrass, and bright, sharp acidity. When roasted medium, the acidity subsides a little and the sweetness is firm. Enjoy the sourness of coffee by having your favorite roaster roast it for you at CROWD ROASTER .
