Why is the coffee I brew sour?

You're probably in the fridge or exposed to too much air.

It must be that some of the circumstances are wrong or that you forgot to put something you want to put in.

Coffee is inherently sour, but it differs in severity.

Nestle is inherently sour. The Nestle gold medal seems to be a little better.

It's not your brewing problem, it's the coffee raw material, and the beans may use Yunnan beans, which have always been sour. Try it, the royal white coffee is also good, more suitable for Chinese taste.

It should be more water and less partner.

It's better to buy strips.

You're going to put two scoops of mate, a spoonful of sugar, and a scoop of ground coffee. Your partner should be less.

It may be related to the ingredients, and the domestic Nescafe has a sour taste

The reason for the acidity of black coffee may be related to the variety of coffee beans, which will fully absorb the fruit acid of the pulp during the growth and processing process, making the coffee beans have a sour taste. It may also be related to the degree of roasting, when roasting coffee beans the temperature gradually increases, the components in it will also be chemically changed, and produce a variety of flavors such as bitterness, sourness, and aroma.

Coffee. Coffee is a beverage made from roasted and ground coffee beans, and around the world, people are becoming more and more fond of coffee, and the ensuing "coffee culture" fills every moment of life.

As one of the world's three major beverages, coffee is the main drink popular in the world along with cocoa and tea. Coffee is made from coffee beans and a variety of cooking utensils.

Whether at home, in the office, or in various social occasions, people are sipping coffee, which is gradually associated with fashion, modern life, work and entertainment.

Coffee contains tannins, so it will produce a sour taste, and you can add light cream and condensed milk to combine the sour taste, and the following describes how to do it:

Ingredients: 30g coffee, 20g milk, 50g whipping cream, 1g chocolate sauce, 10g condensed milk

Production steps: 1. Put the container with the net eye on the base, put in the coffee powder, and be flush with the container.

2. Wet the filter paper with water and stick it to the filter port of the upper pot.

3. Tighten the upper and lower parts. Put a stove on the gas stove, set the heat and start cooking.

4. After boiling, the espresso that comes out of the center is completely completed when it does not come out again.

5. Whip the whipping cream with an electric whisk.

6. Boil the milk and dry it to 75 degrees with an electric whisk. It would be nice to make a lot of foam.

7. Pour the coffee into the cup, add a spoonful of condensed milk and a part of milk foam, add the whipped cream with a spoon, pour chocolate sauce on top, and draw the pattern with a toothpick.

The causes of sour coffee include acidity during the roasting process, changes in the temperature of the brewing water, and spoilage of the coffee.

1. Acidity is produced during the roasting process: Acidic substances are objectively present in coffee beans, but this is not the main sour taste we feel when drinking coffee. The sourness we taste comes mainly from the acids produced in coffee roasting.

Generally speaking, the lower the roast level, the more sour the taste, and many darker roasts do not have this problem.

2. Changes in brewing water temperature: the best water temperature for brewing coffee is 80 -90, generally we use a higher temperature to brew coffee, the temperature is still very high when tasting coffee, the acidity of coffee at that time is relatively weak, and when the water temperature of tasting coffee drops, the acidity of coffee will be stronger.

3. Coffee deterioration: If coffee is not stored properly, a large number of bacteria and microorganisms will breed, which will decompose the nutrients of coffee into eggplant fibers, making it lose its original color, aroma and taste, and various sour and rancid smells will appear.

The technique of removing the sourness of coffee is very exciting

1. First of all, you need to determine whether the sour coffee is due to its own taste or because of deterioration, if it is its own taste, you can use milk and sugar cubes to cover up the sour taste.

2. If it is sour because of deterioration, it cannot be removed, because the spoiled food has lost its original nutritional value and is not suitable for human consumption.

3. Adjust the water temperature and increase the water temperature to increase the extraction rate.

5. There is also a situation, it may be that the coffee beans are too fresh, and you can take the coffee beans back and raise them for a few days before drinking.

All coffees grown in the highlands have a strong sour character. When brewing coffee, the expression of acidity is very important, and under good conditions and skills, it can develop a special taste with refreshing acidity, which is a necessary condition for high-end coffee.

The sourness here is different from bitterness and sourness, and it has nothing to do with the pH value, but it refers to a fresh and lively quality that promotes the function of coffee to lift the mind and cleanse the sense of taste.

The sourness of coffee is used to describe a lively, bright flavor expression, a term somewhat similar to the way it is described in wine tastings. If the beans lack acidity, they lose their vitality and taste hollow and dull without depth. There are many different characteristics of acidity, such as coffee beans from Yemen and Kenya, which have an acidity profile that is striking and has a wine-like texture.

In fact, most coffees have sour ingredients, the lightly roasted ones are sour, and the heavier the roasting, the less sour, and the different flavors have nothing to do with good or bad. The sour taste of good coffee is not offensive. If the acidity is too heavy, there are several reasons:

If the water temperature is too low, the coffee will taste too sour.

After the coffee is brewed, it will be left for too long and cooled, and the tannic acid in the coffee will be released, and the cold coffee will highlight the sour taste of the coffee itself.

If you're not used to it, you can switch to espresso, 3-in-1 or white coffee.

Expansion:

Instant coffee: A dried coffee extract obtained by evaporating the water in the caffeine extract. Instant coffee can quickly dissolve in hot water, and it takes up less space and volume during storage and transportation, making it more resistant to storage.

Instant coffee is different from the more complicated traditional coffee brewing method, so it has gained widespread popularity.

Instant coffee is produced by extracting the active ingredients from roasted coffee beans and drying them, and some aromatic substances will inevitably be lost in this process, so that the flavor and taste of the finished product are not as rich and pure as those of directly roasted and ground coffee.

Coffee is sour because the coffee is piled up in large quantities after picking, and it is not dried in time, and it has slowly become sour after drying.

There are acidic beans in the coffee beans, and the resulting coffee will taste sour. If the coffee beans are not roasted enough, the beans will taste sour. In the process of making coffee, if there is not enough extraction, it can also cause the coffee to be acidic.

When the coffee cools, tannic acid is released, which can also cause the coffee to be acidic. Therefore, the coffee must be drunk hot, even if it is heated after it is cold.

The sourness of the coffee is also affected by the quality and variety of the beans. Coffee grown in the highlands will be sour than in the lowlands. Freshly harvested beans are sour than beans that have been left out for a while after harvesting.

Depending on the type of acid, its increase and decrease are also different. Generally, the shallower roasted beans have a richer sourness, and those with a deeper roasting degree lack sourness.

Reason: The composition of coffee contains tannins, which after boiling will decompose into pyroic acid, so the taste of coffee that has been brewed for too long will be a little sour.

Coffee is a beverage, a commodity, and a plant, and different people have different understandings of coffee. Coffee is a way of life, coffee is a culture, coffee is a social tool, and it is the embodiment of fashion and nobility. Coffee laughter and per capita consumption can be used as a reflection of national quality and comprehensive national strength.

Benefits of coffee: stress reduction, diuretic, anti-greasy, refreshing, etc.

Disadvantages of coffee: accelerated heart, insomnia, addiction to rising bends, etc.