Why is my coffee sour?
What are the types of acids
The acidity of coffee is the basic flavor found in the grain, especially in Arabica. It makes him much richer. Acidity is a component of coffee. He himself is a berry that has its own acidity, like any other. It can be combined with sweetness, like red currant, raspberry, black currant. And with bitterness, like viburnum, mountain ash, cranberries. Therefore, acidity naturally exists in coffee berries.
There are different acids – malic, acetic, citrus, tartaric, phosphoric, lactic, chlorogenic.
Where does the acidity come from
The acidity in coffee can be formed due to a number of factors:
Height of growth. The higher the tree grows, the more rarefied the air, the lower the temperature. In such an environment, the fruits ripen longer and manage to absorb more aromatic substances and form acids.
The processing method. Washed treatment traditionally gives more acidity. In this case, the upper layer of the pulp is removed with the help of the device, in which there is a lot of sugar, flavor and aromatic properties in the pulp. When it does not dry out and does not come into contact with the grain, it does not receive this sweetness and richness of taste. It turns out to be smooth, smooth and more acidic.
The type of tree. Different varieties of trees give different degrees of acidity. The most basic differences are Arabica and robusta. Arabica has more acidity, essential oils, and a richer and more interesting taste. In robusta, the acidity is very low, there is practically none. There is a large amount of caffeine, phenolic substances. The drink is bitter and dense. Arabica also has its own differences depending on the variety of trees. They can give more or less acidity. For example, Geisha, Wush-wush, Pink bourbon are very rich in taste and aroma. They have a complex and interesting acidity (malic, tartaric, citric acid).
The degree of roasting. The most important parameter that you can work with. The lighter the coffee is roasted, the more acidity it has. Strong roasting has more bitterness. Roasters form the final taste, where it reveals the unique properties of coffee and its acidity. It either opens up or is muted.
The reasons for the increased acidity of coffee
After working with the finished grain at home or in a coffee shop, we may feel increased or decreased acidity. Baristas can develop it or drown it out.
Underexposed coffee will always have a higher acidity. He appears in two cases. If we take the process of making a drink, then we can see that at the beginning of extraction a large amount of minerals, salts and acids comes out. Over time, less berry, fruit and tartaric acids come out. With each passing second, more and more chlorogenic acid comes out, which gives bitterness. If you interrupt the process too early, the acidity will be increased.
The second option of under–extracted coffee is when there is too large a grind. Water passes by, seizes surface particles. The output is acidic coffee. The body of the drink turns out to be watery, flat and empty.
The next reason for the high acidity is the low brewing temperature. The drink becomes vegetable, underdeveloped, green unripe fruits, vegetation and lactic acid appear.
Aggressive acidity can occur if the coffee is too freshly roasted, when there is a lot of carbon dioxide in the grain. It interferes with the main elements during extraction. It turns out that the coffee is also underextended. There is increased acidity and increased bitterness.
Coffee on cooling down
We recognize the acidity better when the drink cools down. Our receptors are designed so that at a high temperature of 70-80 degrees we feel bitterness well, at 50-60 degrees we feel sweetness, at below 50 degrees the receptors pick up acidity well.
The acidity control algorithm
If the coffee was normal at first, but became acidic, then it is worth checking the roasting profile. If the coffee has always been acidic, then it is worth evaluating the recipe, looking at the brewing temperature, grinding.
You can remove negative acidity using the following methods:
It is necessary to raise the water temperature.
The grinding should be reduced.
The brew ratio must be taken into account.
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