For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Coffee contains all kinds of acids, most of which can be found in agricultural products:
* Amino acids such as asparagic acid, glutamic acid and leucine; when the concentration of amino acids exceeds the normal value, it will produce sweetness.
* Carboxylic acids such as caffeic acid, chlorogenic acid and quinic acid; when the concentration of carbolic acid exceeds the normal value, it will produce bitterness.
* Fatty acids such as acetic acid, lactic acid, citric acid, fumaric acid, oxalic acid, phosphoric acid and tartaric acid.
. Fatty acids make coffee taste bright and fragrant, which is why high-priced coffee has high acidity (low PH 4.8-5.1).
. The order of acid strength in coffee is tartaric acid, citric acid, malic acid, lactic acid and acetic acid.
. The strength of the acid affects the other taste of the coffee liquid, especially the sweet taste.
. Each acid has its own unique taste, such as lemon flavor of citric acid, cream flavor of lactic acid, apple flavor of malic acid and so on.
. Acid-induced aromas are easier to feel through the sense of smell than through the sense of taste
* Acid > base value order: lemon > beer > Arabica coffee beans > Robska coffee beans > milk > water
It doesn't hurt to drink more coffee, but it's okay to drink more water!
