Quite acidic – some people even grimace if the expected nutty-chocolatey coffee flavor isn't in their cup. But acidity is an important factor in the complex world of coffee and contributes significantly to the flavor profile. Especially with specialty coffees, acidity plays a major role in assessing quality and taste. So let's find out exactly what acidity in coffee is all about and why it's so important. Enjoy reading!
What exactly is acid in coffee?
Although it might be assumed otherwise, the acidity in coffee doesn't describe the pH value, but rather a sensory characteristic. It's best described by the fresh, vibrant flavor notes found primarily in high-quality coffees. Acidity in coffee can be fruity, bright, and lively, reminiscent of citrus fruits, berries, or other tart fruits.
Side note: The pH value of coffee?
Coffee is slightly acidic on the pH scale, with a value between 4.85 and 5.10. This value is primarily influenced by the coffee variety, roast level, and brewing method. Arabica beans tend to be somewhat more acidic than Robusta beans because they contain more chlorogenic acid. Those with sensitive stomachs should also carefully consider the roast level. Lighter roasts are more acidic because fewer natural acids are broken down in the beans during the shorter roasting time. Ultimately, the brewing method is also crucial. Espresso is more acidic than filter coffee, which has a longer extraction time, due to its shorter extraction time. The cold extraction process used for cold brew results in less dissolved acid. Tip for those with sensitive stomachs: Adding milk can further reduce the acidity of coffee.
Types of acid in coffee
Acidity in coffee is extremely important for defining its flavor profile and factors such as freshness, brightness, and complexity. Here are the 7 most important acids in coffee:
1. Chlorogenic acid:
Chlorogenic acid is the most abundant acid found in coffee beans, making up approximately 5-10% of their dry weight. Robusta beans have a higher chlorogenic acid content than Arabica beans. Chlorogenic acid is broken down during roasting, contributing to the development of bitterness and acidity – giving the coffee a certain brightness and clarity.
2. Citric acid:
Just because it's called citric acid doesn't mean it's exclusive to lemons. Citric acid is also found in coffee, giving it fresh, tangy, lemony notes. It's particularly prevalent in coffees grown at higher altitudes and in certain varieties, such as Ethiopian coffee.
3. Malic acid:
Malic acid is often found in coffees from Central and South America. The resulting apple-like acid is perceived as fruity, soft, and pleasant.
4. Tartaric acid:
Traces of tartaric acid can be found in African coffees. These coffees also strongly resemble wine in taste and are very complex in their cup profiles.
5. Phosphoric acid:
Here too, African coffees benefit most. The inorganic acid produces a sweet, wine-like acidity in the coffee, which contributes to a unique flavor profile.
6. Acetic acid:
In small amounts, acetic acid can contribute to a complex, fresh flavor profile. However, in larger quantities, it quickly becomes unpleasant. Certain processing methods increase the presence of acetic acid in coffee.
7. Lactic acid:
Yes, really! It's produced during coffee fermentation and gives it a soft, creamy acidity. Lactic acid is particularly prevalent in coffees from Central America.
Factors influencing the acidity in coffee
Mounting height:
Coffees grown at higher altitudes tend to have higher acidity. The cooler temperatures not only contribute to a longer ripening period, but also make the acids more vibrant and complex.
Floor:
The nutrient uptake of the coffee plant is naturally influenced by the acid profile, composition and mineral content of the soil.
Processing:
The way the coffee cherries are processed also affects the acidity. Washed coffees are often very clear and pronounced in their acidity, while natural coffees tend to be sweeter and less acidic.
Roasting:
Naturally, the roast level affects the acidity in coffee. Coffee roasted for a shorter time has more acidity than an Italian-roasted espresso.
The role of acid in coffee
Acidity in coffee is a crucial factor in how we perceive it. It makes the difference between whether our coffee is perceived as flat and boring or as vibrant and stimulating. Acidity is a true indicator of quality. In the world of specialty coffee, well-balanced acidity is considered a sign of high-quality coffee, indicating that the coffee was grown, harvested, and processed under excellent conditions. Without acidity, bitterness would also become dominant. Acidity harmonizes the cup profile and tastes excellent with sweet, nutty, or chocolatey notes. Finally, it should be noted that certain acids in coffee, such as chlorogenic acid, have antioxidant properties. These substances combat free radicals in the body, which can lead to cell damage and inflammation. Thus, coffee can contribute to the reduction of certain health problems.
Conclusion:
Acidity in coffee isn't something to be minimized. In fact, it's essential for a balanced flavor! So, experiment with different coffees to get to know them better and discover what you like. If you're particularly sensitive to acidity, look for coffees from specific regions. For example, Brazilian coffees are especially low in acidity and milder in flavor. Beyond that, the world of coffee acidity opens up entirely new avenues and experiences, allowing you to delve even deeper into the world of specialty coffee. We hope you enjoy it as much as we do.
Your SIMON&BEARN Team
Acidity in coffee - An overview of the 7 most important acids
Quite acidic – some people even grimace if the expected nutty-chocolatey coffee flavor isn't in their cup. But acidity is an important factor in the complex world of coffee and contributes significantly to the flavor profile. Especially with specialty coffees, acidity plays a major role in assessing quality and taste. So let's find out exactly what acidity in coffee is all about and why it's so important. Enjoy reading!
What exactly is acid in coffee?
Although it might be assumed otherwise, the acidity in coffee doesn't describe the pH value, but rather a sensory characteristic. It's best described by the fresh, vibrant flavor notes found primarily in high-quality coffees. Acidity in coffee can be fruity, bright, and lively, reminiscent of citrus fruits, berries, or other tart fruits.
Side note: The pH value of coffee?
Coffee is slightly acidic on the pH scale, with a value between 4.85 and 5.10. This value is primarily influenced by the coffee variety, roast level, and brewing method. Arabica beans tend to be somewhat more acidic than Robusta beans because they contain more chlorogenic acid. Those with sensitive stomachs should also carefully consider the roast level. Lighter roasts are more acidic because fewer natural acids are broken down in the beans during the shorter roasting time. Ultimately, the brewing method is also crucial. Espresso is more acidic than filter coffee, which has a longer extraction time, due to its shorter extraction time. The cold extraction process used for cold brew results in less dissolved acid. Tip for those with sensitive stomachs: Adding milk can further reduce the acidity of coffee.
Types of acid in coffee
Acidity in coffee is extremely important for defining its flavor profile and factors such as freshness, brightness, and complexity. Here are the 7 most important acids in coffee:
1. Chlorogenic acid:
Chlorogenic acid is the most abundant acid found in coffee beans, making up approximately 5-10% of their dry weight. Robusta beans have a higher chlorogenic acid content than Arabica beans. Chlorogenic acid is broken down during roasting, contributing to the development of bitterness and acidity – giving the coffee a certain brightness and clarity.
2. Citric acid:
Just because it's called citric acid doesn't mean it's exclusive to lemons. Citric acid is also found in coffee, giving it fresh, tangy, lemony notes. It's particularly prevalent in coffees grown at higher altitudes and in certain varieties, such as Ethiopian coffee.
3. Malic acid:
Malic acid is often found in coffees from Central and South America. The resulting apple-like acid is perceived as fruity, soft, and pleasant.
4. Tartaric acid:
Traces of tartaric acid can be found in African coffees. These coffees also strongly resemble wine in taste and are very complex in their cup profiles.
5. Phosphoric acid:
Here too, African coffees benefit most. The inorganic acid produces a sweet, wine-like acidity in the coffee, which contributes to a unique flavor profile.
6. Acetic acid:
In small amounts, acetic acid can contribute to a complex, fresh flavor profile. However, in larger quantities, it quickly becomes unpleasant. Certain processing methods increase the presence of acetic acid in coffee.
7. Lactic acid:
Yes, really! It's produced during coffee fermentation and gives it a soft, creamy acidity. Lactic acid is particularly prevalent in coffees from Central America.
Factors influencing the acidity in coffee
Mounting height:
Coffees grown at higher altitudes tend to have higher acidity. The cooler temperatures not only contribute to a longer ripening period, but also make the acids more vibrant and complex.
Floor:
The nutrient uptake of the coffee plant is naturally influenced by the acid profile, composition and mineral content of the soil.
Processing:
The way the coffee cherries are processed also affects the acidity. Washed coffees are often very clear and pronounced in their acidity, while natural coffees tend to be sweeter and less acidic.
Roasting:
Naturally, the roast level affects the acidity in coffee. Coffee roasted for a shorter time has more acidity than an Italian-roasted espresso.
The role of acid in coffee
Acidity in coffee is a crucial factor in how we perceive it. It makes the difference between whether our coffee is perceived as flat and boring or as vibrant and stimulating. Acidity is a true indicator of quality. In the world of specialty coffee, well-balanced acidity is considered a sign of high-quality coffee, indicating that the coffee was grown, harvested, and processed under excellent conditions. Without acidity, bitterness would also become dominant. Acidity harmonizes the cup profile and tastes excellent with sweet, nutty, or chocolatey notes. Finally, it should be noted that certain acids in coffee, such as chlorogenic acid, have antioxidant properties. These substances combat free radicals in the body, which can lead to cell damage and inflammation. Thus, coffee can contribute to the reduction of certain health problems.
Conclusion:
Acidity in coffee isn't something to be minimized. In fact, it's essential for a balanced flavor! So, experiment with different coffees to get to know them better and discover what you like. If you're particularly sensitive to acidity, look for coffees from specific regions. For example, Brazilian coffees are especially low in acidity and milder in flavor. Beyond that, the world of coffee acidity opens up entirely new avenues and experiences, allowing you to delve even deeper into the world of specialty coffee. We hope you enjoy it as much as we do.
Your SIMON&BEARN Team