Coffee

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Why does every cafe around me have acidic espresso? (lemm.ee)

submitted 7 months ago by [email protected] to c/[email protected]

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It's like an epidemic. I've tried like 4-5 cafes now and it's all like drinking battery acid. Do they just not care? Or do you think they believe it's meant to be like this? If that's the case I feel bad for them.

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[–] [email protected] 0 points 7 months ago (8 children)

For almost ten years now I’ve been encountering lots of drip coffee with some kind of “rotten” flavor note to it.

It’s vaguely like hops in a way. A funky note, similar (experientially; I understand it doesn’t come from the same process or ingredients) to what a wheat beer has that other beers don’t.

Anyone else know what I’m referring to?

[–] [email protected] 1 points 7 months ago

It’s the fermentation process. You’ll find it more in natural processed coffees or honey processed. Even more so with anaerobic fermentation or yeast based fermentation.

What you’re looking for is washed coffee, or commodity coffee with no mention of the processing. Or dark roasts, as the taste of heavily roasted coffee will negate a lot of the taste that is inherent to the bean and the processing. A bit like a well-done steak.

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