How to distinguish the acidity and bitterness of coffee beans

Coffee is one of the most popular drinks in the world, and it has many different flavors and characteristics. Among them, acidity and bitterness are two important indicators for evaluating the taste of coffee beans. This article will start with the acidity and bitterness of coffee beans and introduce how to distinguish them.

First, let's understand what the acidity and bitterness of coffee beans are. Acidity is usually described as lemon or green fruit flavors, which give people a bright, fresh and lively feeling when tasting. Bitterness is closer to flavors such as cocoa or dark chocolate, giving people a rich, deep and thick impression.

So how do you tell the acidity and bitterness of coffee beans? First of all, pay attention to the color. Light roasting usually makes the coffee beans retain more of the original flavor and have a higher acidity, while dark roasting makes the coffee beans produce more burnt and carbonized substances, thereby increasing the bitterness.

Secondly, the acidity and bitterness of coffee are also related to the origin. Coffee beans from high altitudes usually have higher acidity because lower temperatures and soil conditions slow the growth of coffee plants, increasing the accumulation of acidic substances in the fruit. Coffee beans from low altitudes or in tropical climates tend to have more bitter ingredients.

In summary, to distinguish the acidity and bitterness of coffee beans, you can judge by observing factors such as color, roasting degree, and origin. Of course, you also need to use your tongue to feel the taste when tasting, and different people have different sensitivities to sourness and bitterness. Therefore, when choosing coffee that suits your taste, you can choose according to your personal preferences.