Learn about the sour taste in coffee: Does Coffee have a sour taste? Is the coffee undercooked or spoiled? Is it due to a technical error or not?
Not, my friend. Coffee sourCoffee is a natural position, given by nature to coffee beans. And that sour taste is created by quite familiar acids found in coffee such as citric acid, tartaric acid, acetic acid, and malic acid. Let’s read this article with Helena Coffee to better understand the sour taste in coffee ^^
“Mm, blueberries, with that weird orange acidity… mm… and red wine too,” says the barista to my right, while his hand is still engrossed in writing in his notebook.
“Yes, a bright orange, but could it be more similar?” The barista to my left mused.
“Um, tangerines, oranges for sure,” I replied rather tautly, trying to maintain my image of being a coffee expert like everyone else on the table.
But really, at that moment I thought: ‘What the hell is this?! It just tastes like slightly sour coffee! Did I miss something? ”
It was coffee tasting from 7 years ago. I was like everyone back then (to be honest, I still do!), I found deciphering the flavors and even the “taste cake” (a list of possible coffee flavors) difficult. I see they all have the same “coffee” position. Yes, there are indeed more sour coffees and more bitter ones, but I can’t tell the difference anymore
Later on, I realized that it was easier to remember the name of the breed and remember the locations that we have or are secure in. And that’s how I remained a regular barista for the next several years, filtering people through each coffee test, acting like I was saying something. Even though I know well what flavor I got on that spoon.
I eventually got fed up with fakes and decided that I wanted to get something out of each coffee tasting (Honestly, learning anything is fine). God?). I also want to be excited about flavors like the people around me. I want to have my knowledge, and not follow people anymore.
That’s when I decided to study and find the substances in coffee. One thing in particular that interests me is the magical sourness that drives people crazy.
This is what I learned in the way that I understand best. Hope you also find it easy to understand.
Try coffee tasting with a flavor circle
What is Acid (Acid) in coffee?
Acid is the quality that has special features is sour. The Latin word “acid” means sour. Acids will have a pH < 7, the lower the pH, the more acidic they are.
Acids are commonly found in foods, like lemons, milk, yogurt, and all coffee! There are hundreds of different acidic compounds even in coffee. From familiar acids like citric acid to very scientific artistic names like 4-monocaffeoylquinic acid. But for everyone to read and understand this article, I would like to mention only the main acids that have the main influence on position.
• Citric Acid
The name immediately sounds like there will be many types of citrus results. The substance can use up to 8% of the translational mass of these types of results. This is an acid or the best in the fruits and vegetables, as well as the most recognizable form.
• Malic acid
This is the acid that has the binding site for the green reaction (after all, malic is the word “malum,” which is Latin for the feature. You’ll find malic acid in its most abundant form in rhubarb. (a very sour vegetable, a plant belonging to the laksa leaves family).
In the food world, malic acid is often associated with lime, but it’s easier to associate malic acid with unripe fruit. This acid usually has a moisture content according to ripeness, so often green fruits such as green grapes, kiwis, and gooseberries will often have a lot of this acid.
Malic acid is abundant in blue light
• Tartaric acid
This acid is often associated with grapes because of its abundance in grapes. But that is not seeking the best to find this acid. Its salt, commonly known as cream of tartar, is created during alcoholic fermentation and is used as a bloom in the making of food.
super sour candy
The interesting feature of tartaric acid in terms of taste is its sensation in the mouth. It will make you cry and settle the aftertaste. Italy is the ingredient in super sours.
• Acetic acid
This is a special field. Ifieldtion to the location, the smell is like a musical note. Low Levels, will create a gentle and directional. But at the high time, it was a medical scent for men. This slightly odd smell when combined with other locations (especially sugar), results in a wine that is lightly flavored with champagne.
Acetic acid: alcohol or wine?
You should be pretty familiar with some acids and their tastes by now. But what does that have to do with your coffee tasting like orange juice?
The easiest way to understand acidity is to understand it abstractly. “Orange acidity” does not mean that the coffee has an orange taste. Or rather, “Coffee has the same acidity as an orange.”
For more clarity, you can try the Papua New Guinea coffee. This is the kind of sourness like the acidity of a lemon with a rich nutty flavor.
If you think about it for a moment, the flavor notes will suddenly make sense. For example, because blueberries are less acidic than lemons, coffee with “blueberry acidity” will certainly be less sour than coffee with “lemon acidity.” There’s a reason, right?
To make the concept clear, I have created a basic table to show what pH a common fruit will have. Of course, you can always find more detailed versions on more educated websites like the FDA’s (US Food and Drug Administration), although they may not focus too much on coffee.
Combination of flavors and pH
You may have noticed that there are some fruits with the same pH that taste different, like apples and oranges. So what?
In the case of oranges and apples, the predominant acid in the two fruits is different. Green apples have malic acid and citrus fruits have citric acid.
Imagine a great batch of African coffee lightly roasted. When you’re done mixing, the pH meter shows a pH of 4.6. This pH is in the range of grapes, peaches, and pineapple plums… Then you notice something astringent in your mouth, which is the acrid taste of tartaric acid. Now, with tartaric acid’s signature combination of acidity and mouthfeel, you could define it as grape sourness. This acidity is similar to that of some other fruits of the stone fruit group (a fruit in which the outer soft part surrounds a “seed” consisting of a hardened inner shell along with the seed at the bottom). inside) such as apricots, plums, etc. (With the golden rain deep fermentation method, you can enjoy a cup of coffee with great raisin flavor from Costa Rica Bach coffee) Also, if you feel a little bit of acetic acid fermentation combined with the acidity of grapes, a characteristic tart taste of tartaric, you will have a taste of the winey group.
With a special anaerobic processing method, Nui Min Anaerobic coffee beans will give you the best experience of the fermented flavor of acetic acid. A combination that creates a flavor belonging to the winey group with the acidity of grapes, and a slight acrid feeling that makes you salivate is the Anaerobic Pre-processed Nui Min Coffee.
Preliminarily Anaerobic Nui Min Coffee with Winey flavor
Similarly, a citrus flavor with a low pH is called “lemon sour,” and a higher pH is called “orange sour.” If combined with the same taste of malic acid with a low pH, it could be lime, while a higher pH could be a green apple or even grapefruit.
Bringing the typical flavor of Africa and the national coffee of Ethiopia, You can enjoy the peach and orange flavor of Ethiopian Hambela coffee.
Once you understand it, it will be easier, right? You don’t have to pretend anymore because you know what you’re doing.
Learn About The Sour Taste In Coffee
Practice your taste buds
It’s a good thing if you try a lot of flavors to increase your coffee tasting skills. Nothing will help you fine-tune your taste buds more than tasting a lot of different sours.
In the past, I would buy as many of these acids in their purest form as possible and dilute them to a 1-2% solution with distilled water and taste it. This is an exercise that I highly recommend that beginners do. The difference will be pretty obvious because you won’t have to taste these acids with other substances that cause all sorts of different tastes like bitter and sweet.
Once it’s clear what impurities-free acids taste like, move on to real foods and drinks. Buy yourself a plate of fruit, add a bottle of vinegar, or even a bottle of wine, and start classifying them based on the acids you recognize in foods and drinks. that you can try.
One of the great things about coffee tasting is that once you’re good at it, you’ll find it helps you better understand coffee and makes drinking coffee so much more enjoyable. It’s possible that the acidity levels can sound pretty scary, but when you know what you’re doing and need, it’s not that difficult to distinguish between levels of acidity. Then, do not understand when will become an expert on acidity.
How was your first tasting session? What do you think about the acidity in coffee? Is there a way you can visualize the acidity more easily while tasting it? Please share with us, we’d love to hear from you!