Compare the acidity (sour taste) of coffee. Let's learn about the flavor characteristics of coffee beans.

1. Arabica has high acidity and Robusta has low acidity;

2. The acidity of water-washed beans is higher than that of sun-dried beans.

3. The acidity of light baking is high and that of deep baking is low;

4. High acidity does not mean bright and low acidity does not mean dull;

5. The sour taste of fast baking is relatively bright, but it will cause sharp acid if it is not handled properly; the sour taste of slow baking is relatively soft, but it will cause dull if it is not handled properly;

6. High water temperature production, sour relatively bright, but high water temperature will reduce acidity; low water temperature production, sour relatively dull, but low water temperature will increase acidity;

7. The acidity of high altitude beans is higher than that of low altitude beans.

8. Coarse grinding increases acidity and vice versa.

9. Short soaking time increases acidity and vice versa;

10. Acid is almost equal to sweet, without acid there is no sweet;

11. Coffee without acidity is bad or even bad coffee;

12. It's all relative, not dogmatic.

Source: Via @ Huang Wei Boutique Coffee Roasting