How To Change The Acidity Of Coffee By Brewing?

You can emphasize the flavor of coffee beans when it is important to know the characteristics of your beans. Is he a hard or soft bean? Hard beans grow in cooler or higher elevations, and the harder the texture, the richer the fruit flavor and acidity.

What kind of beans are you punching? brewing? Sunshine? Or honey handling? Coffee seeds are taken from the fruit as raw beans is the process, so the treatment affects the coffee flavor. Well treated sun and honey treatment usually have a higher sweetness and alcohol thickness, while brewing often has a purer flavor, and brewing beans has a richer acidity.

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Are coffee beans deep roasted, medium roasted, or light roasted? The deeper the roasted beans, the more roasted the flavor, the heavier the bitterness of the deep roast, the higher the acidity of the lighter roasted coffee.

94-98% of a cup of coffee is water, which means that the flavor of the coffee is heavily influenced by the water used for brewing. Water quality is a very broad topic that needs to be discussed separately, but we can discuss it slightly. Water is divided into hard water and soft water. Hard water has high levels of minerals, especially calcium, and magnesium. Conversely, soft water is lower in minerals.

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At higher concentrations, some of the minerals become acidic buffers, reducing the acidity of the coffee, but the coffee still has a sour taste. Still, the drink will not be so obvious. Minerals also speed up the extraction of coffee. If you brew for more than two minutes, you often get a bitter taste.

Carbonates are the key to acidic buffers, and the more carbonates in the water, the less acidic coffee is to be brewed. However, carbonate is not the only substance used as a buffer. Moreover, carbonate works on the premise that there is no other substance in the water or that other substance content are low.

Conversely, the sodium content of soft water is higher and the acidity of more coffee is extracted. However, this does not mean that soft water is always suitable for coffee, and if there is more calcium and magnesium in the water (hard water), the more flavor will be extracted, including more acidity.

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These sounds professional and difficult to explore, but they can be used to improve your brewing, whether at home or in a coffee shop. If the coffee is dull and lifeless, does not flush out the expected brightness of the beans, or the smell and acidity of the beans, but you do not think it is coffee beans or brewing problems, try adjusting the flush water. Use filtered and bottled water to experience changes in coffee flavor by adjusting the water.

It has been said that water is the main ingredient of coffee, but water still has to be combined with coffee to create flavor, representing how combining water with coffee affects the taste of brewing out.

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Mixed water and coffee are called extraction, the flavor and aromatic substances of coffee beans slowly spread into the water, and the amount of coffee powder, water, brewing time, grinding size, and water temperature will affect the extraction of the substance. This is not just about creating stronger or lighter coffee, as some flavors and aromatic substances are extracted at different times.

At the beginning of the boil, the acidity is extracted, followed by sweetness and balance, and finally by bitterness. This means that an under-extracted coffee will smell sour and over-extracted coffee will taste bitter. The ideal extraction results are high sweetness, good balance, alcohol thickness, and appropriate acidity.

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There are no so-called universal grinding sizes, but there are some basic principles that can help you punch better or reduce acidity. Coarse grinding reduces the extraction rate because the surface area of the coffee powder is small (note that the extraction rate is different from the brewing time, the extraction rate refers to the extraction of flavor and aromatic substances, while the brewing time refers to the time when the water is in contact with the coffee powder). This means that coarser grinding will bring bright acidity, but too long to brew will cause the coffee to smell sour.

If you want more acidity, use coarser grinding. If you want less acidity, you can grind it a little finer. Of course, the grinding size is only one of many variables, the ideal size will vary depending on the nature of the coffee. For example, deep roasted coffee is easier to dissolve and extract faster, so deep roasted coffee is often suitable for coarser grinding.

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Another major factor affecting the extraction is the time it takes to brew, and the longer it takes, the more substances will be extracted. You can use your favorite beans, good water, and the right grinding size to brew, but you may ruin this cup of coffee because of the wrong time to brew.

The size of the grinding does not affect what substance is extracted, the size of the grinding will only change the point in time of the extracting substance, and if you brew coarse grinding coffee for a longer period of time, the acidity of your coffee will not be too high. If you use a shorter period of time to brew a finer grinding, the coffee may smell sour.

Therefore, if you want more or less acidity, it is recommended to shorten or lengthen the brewing time.

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Water temperature is also an important factor affecting the extraction rate.

The higher the water temperature, the faster the material is extracted. The lower the water temperature, the slower the aroma and flavor are extracted. However, there are still many substances that are not extracted at certain temperatures (this is why cold-extracted coffee is characterized by high sweetness, smooth taste, and low acidity). In addition, remember that all the results are surrounded by grinding dimensions, flushing time, and other variables.

Some people prefer to use a higher water temperature with a shorter time to brew. To flush out the acidity of the coffee, use the high temperature to bring out the acidity, about 95 ~ 96 degrees this interval.

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Some people may use lower temperatures to brew to avoid releasing the bitter taste of coffee. However, if the appropriate water is used (of course, other variants are also well controlled), the temperature of the boiling water is 94 degrees more pronounced than the acidity of 91 degrees.

The biggest benefit of brewing your coffee is that we can adjust it to our preferences. Although it can be difficult to master the skills and techniques of time control, mastering these changes can recreate your favorite flavor when you brew.

Create a recipe today and try to brew with different water while experimenting with different water temperatures. Because even a degree of decline may affect whether coffee is bitter or sour.

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