Do you happen to confuse similar words or terms? Or when learning a foreign language do you reflexively connect certain words with Polish words with similar sounds? Probably many of us remember stories when someone in English at school used the word "dress" to refer to a sports outfit rather than a dress, or for a factory said "fabric" (meaning cloth) instead of "factory." Such false language friends occur everywhere, including in our beloved field. In the case of coffee, the most commonly confused terms are "sour" and "acidity." Although these terms do indeed sound similar, they have completely different meanings and translate differently into the taste, quality and aroma of the "little black".
Acid coffee, or a treat for gourmets
Let's start with the concept of "acidity," as it is one that is quite undeservedly infamous. Well, acidity is intrinsic to the flavor of coffee, testifies to its excellent quality, and is a result of a number of different factors: the variety, the climate in which the bushes are grown, the type of soil, as well as the moment of harvesting and the way the beans are processed. The degree of roasting is also of great importance. Heavily roasted beans are more bitter coffee, while light roasting allows the coffee to retain fresh, fruity notes, which is precisely what gives it more acidity. So if you like a brew with a noticeable aroma of grapefruit, tangerine, strawberry or even sweet pineapple, look for coffees with significant acidity on store shelves, such as varieties grown in central Africa. We guarantee that such beans will allow you to discover an extremely interesting and incredibly rich range of flavors: light and sweet, fresh and refreshing and intensely fruity. However, if you prefer stronger sensations and coffee with nutty, chocolate or caramel notes, then choose low-acid beans, such as those from South America.
Warning: sour coffee!
Now let's move on to the second term, the "sourness" of coffee. Some of you probably flinch at the very thought of an acidic drink, and we don't surprise you at all! If the brew has an unpleasant, irritating taste, more reminiscent of wine vinegar than fruity acidity, then you are certainly dealing with low-quality coffee. There can really be many reasons for coffee sourness, but most often it is the result of improperly grown bushes, beans picked too early, or beans picked with defects. Other reasons include poor processing or storage of the beans, or even the preparation of the beverage. If the coffee is brewed too short, or the water is at the wrong temperature, the "little black" may taste worse and have just a sour aroma. So remember to always choose good quality beans, necessarily from proven plantations and stored in proper conditions. And when brewing, stick to the brewing instructions for your chosen method. Then your beloved coffee is sure to taste delicious - sour, but not sour!
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Matcha - your green moment of relaxation and true energy
What is matcha? Matcha is a powdered green tea native to Japan and China. It is created by grinding specially grown tea leaves into a fine green powder. Unlike other teas - in the case of matcha, we consume the whole leaf, not just the infusion, which translates into much more nutritional value.
Does tea have caffeine?
Does tea have caffeine? This question often arises among lovers of this aromatic beverage. Many people think that caffeine is an ingredient only in coffee, and that tea contains only mild stimulants. However, the truth is a bit more complicated.
How to choose a good tea?
Are you looking for the right tea for you that will delight you with its unique taste and aroma? However, choosing that perfect and additionally good quality tea is not as easy as you might think. There are so many varieties of tea in the world that choosing the best one can be a challenge. However, we come to help. We suggest how to identify good tea, what are the best varieties of tea, and what are the best and healthiest teas in the world.
