How to remove the sour taste of coffee

How does coffee taste sour? how to get rid of it?

The sour taste must be affected by the quality and variety of raw beans. As far as the elevation of the variety is concerned, coffee grown in highlands is sour than that in lowlands, and beans just harvested are sour than beans that have been harvested for a while. The increase and decrease of acid varies with different kinds of acid. generally, the beans with shallow baking are rich in sour taste, and those with deeper baking degree are lack of sour taste. The newly harvested beans are of good quality and high moisture content. If they can be heated properly to produce a moderate sour taste, it will make the coffee taste better and make people feel more deep.

In the process of roasting coffee beans, the sour substances will continue to increase, but as the baking continues, the high temperature will decompose these substances after a certain stage; the taste will change subtly; coffee beans in a small town are generally controlled to explode in a few seconds; continued baking will only reduce the sour taste.

Medium and shallow baking-more sour

Medium baking-moderate sour taste

Medium-deep baking-low sour taste

Heavy deep baking-almost no sour taste, but bitter taste

With the barista's evaluation of the sour taste of coffee and the other three flavors, the slowly sour taste makes more people like and love it, such as Yejashafi in the town; the most important feature of Yejashafi is its outstanding sweetness, with the sweet aroma of wine when brewing; the entrance is sweet and refreshing; it has lemon and citrus flavors.