Why is this coffee acidic? This question comes to the minds of the majority of coffee lovers during their experiences of certain types.

The coffee bean consists of 1,000 natural compounds and more, such as proteins, natural sugars, essential oils, caffeine, amino acids and other compounds. Each of these coffee compounds has a clear impact on the outcome of the final cup, and here we note the amino acids in coffee, what they are and their impact.

What is the basis of acids in coffee?

Fertile soil, the environment suitable for the growth of coffee trees, where the soil contains acids, particularly volcanic soils very rich in amino acids, then begins the journey by penetrating acids and other compounds as food for coffee rice while feeding the coffee tree from soil and fertile fertilizer.

How do acids begin and develop in a green coffee bean?

Farm and treatment:

From cherry growth, soil feeding and development to maturity, coffee is treated in a treatment method such as drying, or washing. If you dry and then wash, the sweetness of the coffee increases relative to the sugary layer surrounding the misolag coffee seed, which was absorbed by the coffee seed during drying. What happens here is that amino acids that tend to sweetness and slight acid appear more, and if peeled and then washed when harvesting the crop, the sugary layer disappears, enhancing the appearance of amino acids that tend to citrus like lemons.

Roasting method:

The acids in the coffee are some volatile and some are soluble, and they develop from heat during the chickpeas period, all the more the coffee is roasted in darker degrees, the more volatile acids are lost. But that doesn’t mean that the dark chickpeas of coffee completely erase the acidic, also don’t forget that it will negatively affect other coffee tastes and the appearance of unpalatable flavors.

Ground coffee is a good natural addition to the skin as its compounds clean and purify the skin in a natural and refreshing way, you can use it and soften it with natural oils such as coconut oil or olive oil for natural clean and moisturizing touches also after the completion of a delicious meal may keep some difficult odors in the hands, rub a small amount of coffee with soap will help eliminate strong odors.

What are the most visible and influential amino acids in your cup?

Malic acid: Its appearance affects the acidic taste of pineapple, berries, and red apples.

Citric acid is one of the most famous acids, as its appearance affects acidic tastes that tend to orange, lemon, and green apples.

Phosphoric acid: the sweetest acid, as it tastes like mango and grapefruit.

▸Taratric acid: Its taste tends to grapes, and its appearance unit tends to acidic grape juice.

• • Lactic acid: It is lightly acidic, such as yogurt and yogurt.Chlorgenic acid, divided into two acids:Quinec acid: Bitterness is most evident, as it tastes bitterly with tobacco leaves, tea leaves, and burnt flavors.

    •Caffeine acid: It is concentrated in the caffeine compound, and its tastes tend to bitter the seeds.

    The appearance and unity of these flavors depends on a lot of data during the coffee journey from the farm to Your Cup, her knowledge determines the direction of the method of preparation for results that satisfy our taste, and makes us look more at the pleasure of this cup.