Coffee beans can only be turned into ground and drinking coffee beans after roasting, which are generally divided into shallow roasting, medium roasting, deep roasting and ultra-deep roasting. The processing method of coffee will also affect the flavor, acidity and alcoholicity of coffee.

There are three main processing methods: water washing, semi-water washing and natural drying. Different processing methods are adopted according to different regions, climates, coffee bean types and other factors, and the taste of coffee beans processed by different methods will also show different flavors.

The taste of coffee:

The sour taste of coffee is not the sour taste or sour smell in the pH value, nor is it an unpleasant acid that enters the stomach. The expression of acidity is very important when brewing coffee. Under good conditions and skills, a special taste with refreshing acidity can be developed, which is a necessary condition for high-grade coffee.

The sour taste of coffee is a description of a lively and bright flavor, which is somewhat similar to the description in wine tasting. If coffee beans lack acidity, it is equivalent to losing vitality and drinking empty and boring. There are many different characteristics of acidity, such as coffee beans from Yemen and Kenya, which have fruit aroma and texture similar to red wine.