Getting to know coffee's acidity
Reading the taste descriptions of fine coffee blends, coffee lovers will often stand in a special feature: acidity!
The more familiar with the different varieties of coffee and the different flavors they present one is, the more his taste evolves and he learns to recognize the subtle differences between coffees of different origins, blends and processing. One of the coffee characteristics that shape its flavor profile is undoubtedly its acidity.
Acidity is a basic characteristic of coffee’s flavor, and it derives from the combination of acids and sugars coffee contains, such as chlorogenic, citric and ethanoic acid. It is mainly perceived on the side of the tongue and gives vivacity and spirits to the overall taste of coffee. Although acidity in general is a desirable element in coffee, and a feature that enriches the overall flavor experience, coffee savors define three main categories of acidity ranging from pleasant to undesirable.
Experienced coffee testers often use examples such as "orange acidity" or "citrus acidity," but that does not mean that our coffee will taste or smell like citrus. Acidity does not affect the aromas that make up the delicious palette of coffee, but it is a feature that gives particular tense to the flavor and highlights some of its special aromas. Also, it is good to know that when speaking about coffee, acidity refers more to the taste sensation and less to the actual pH of the coffee: a strong acidity coffee usually has a pH that is around 4.5 - 5 (indicatively, lemon juice has a pH close to 2 and milk pH is close to 6).
On what does coffee's acidity depends?
Coffee’s acidity depends on too many factors, such as its variety, its conditions of cultivation and its processing methods, as well as its roasting. Even the brewing method used affects the final taste of the coffee and, of course, its acidity.
Variety: Arabica Coffee is well known for its increased acidity, as opposed to Robusta, in which acidity is largely absent.
Country of Origin: Although African coffees are famous for their acidity and are preferred by those who love this characteristic, one can taste coffees from South and Central America that will satisfy their taste for acidic coffee. On the contrary, acidity as a feature that is often absent from Asian coffees.
Cultivation conditions: Coffees grown at high altitudes tend to show increased acidity compared to those grown at lower, even if we refer to Arabica coffees from the same geographical area.
Processing Method: "Washed" coffees, ie coffees produced by the so-called "wet" method, are usually more acidic than coffees that have undergone traditional, "dry" processing.
Roasting: A great enemy of acidity is roasting. Acidity decreases the roasting degree gets stronger, to completely disappear in the very dark roasts, which mute coffee’s natural characteristics.
Brewing: Coffee’s acidity is affected by both the water temperature, grinding deeggre, and the time the water comes into contact with the ground coffee. Generally, faster extractions can accentuate the acidity of a coffee, as long as this characteristic is already contained in its flavor characteristics.
There are coffee lovers who swear in the name of a fruity, acidic coffee from Kenya, and on the contrary, many who prefer the strength of a robusta-rich blend. The world of coffee offers endless choices, suited to every taste - and exploring them is a fascinating journey to aromas, flavors and smells!
