|
Bitter Vs Sour coffee: Roasting coffee by gradual heat reduces acidity and increases bitterness in roasted coffee beans. A low degree of bitterness helps to tame the acidity and adds a favorable taste to coffee such as in a medium roast or French roast. Coffee bitterness is sometimes considered a negative aspect of the beverage. At higher heat levels, a much darker roast is developed which produces a sharp, bitter coffee with undesirable taste.
When temperature reaches high level, pyrolytic reactions develop chemical decomposition of elements, detaching the volatile organic compound and increasing carbon content in coffee. Therefore, by applying lower heat (275°F to 285°F) green coffee develops a lighter roast and produces sour tasting coffee. On the other hand, after intense heat (375°F to 400°F) green coffee develops a darker roast and ultimately produces bitter tasting coffee.
© Copyright 1999 United Intertrade, Inc.
|
