Is Coffee Sour Good
Ripe coffee beans have a sweet layer of pectin inside the peel before they are shelled.
Green coffee beans fully absorb the pectin of the pulp, which allows the coffee beans to retain the sweetness and sourness of the fruit before roasting.
Therefore, it is normal for coffee to have a fruity aroma and sweet and sour flavor.
In addition, the sweet and sour fruit of coffee will also be different in the following ways:
1. Production area:
High-quality Arabica coffee beans are more acidic, so Ethiopia, Panama, Kenya, Guatemala, Costa Rica, and other coffees are more or less acidic.
2. Processing method:
1. Natural processing
Advantages of natural processing:
Simple and low processing cost
The raw beans are naturally dried in the pulp and absorb the essence of the fruit, so the fruit has a strong aroma, obvious sweetness, and excellent mellowness.
Disadvantages of natural processing:
In some production areas, the sun-drying treatment did not screen out the defective beans, resulting in a relatively unstable defect rate.
During the drying process, the pulp is easy to becomes moldy due to the climate resurgence, polluting the raw beans
Machine shelling will inevitably damage the green beans, resulting in appearance defects
2. Washing method
The washing method is the most common green bean processing method at present.
Advantages of washing method:
The color of green beans is dark green, the appearance is complete, and the appearance is good
The sourness and brightness are better than those of sun-dried beans, and the flavor is cleaner
Disadvantages of washing method:
To obtain 200 grams of green beans, it is necessary to wash 1 kilogram of coffee berries, and at the same time, consume about 2-10 liters of purified water. This method is not suitable for water-deficient areas.
3. Honey processing method
Advantages of honey processing:
It is to enhance the mellowness and sweetness of coffee (so it is also called honey process or miel process in English), relatively reduce its acidity, and the aroma will be more delicate, but this is the taste when the honey processing method is perfectly executed.
Disadvantages of honey processing:
If the execution is not good, it will have a bad acetic acid taste, like the spicy aroma of onion or garlic. Even if the execution is quite good, there will still be a little muddy taste, and the rest of the rhyme will be less clean, and the miscellaneous taste will be less. The general washing method is heavy. Therefore, overall, the risk of honey processing is much higher than that of ordinary wet processing.
The degree of roasting
The degree of roasting also affects the "bitterness" and "acidity" of coffee. The darker the roast, the lower the acidity and the bitterness. However, with the deepening of roasting, the original characteristics of coffee beans will also be caused by carbonization. Heavier and gradually lower, so you can choose the best roasting balance point as long as you like the taste.
The flavor of specialty coffee is different from the past. Let go of the prejudice that coffee is only bitter, try more coffees with different styles, and find a coffee that suits your flavor. You will find that coffee is not only burnt and bitter but also unexpected. Visit roastercoffees.com for more brewing guides and great coffee facts so you can do better in your daily coffee brew.
