What is Coffee Acidity?
Have you ever wondered why that cup of coffee you had this morning tastes bitter or sweet? That’s because the acidity in coffee gives that much-needed boost to many coffees that provide its flavor and taste. For example, the acidity levels and wet process coffees are unmistakable, and are commonly found in Kenyan blends.
Where does the acidity come from? Acids are found in all coffee beans, and can be associated with not only acidity or that taste certain types of coffee offer, but in its aroma. Think of drinking coffee like drinking a fine wine. You’ll taste the sensation on the back of your tongue. For example, dry processed coffees have very low or subtle levels of acidity, which offers a lighter, less strong taste and aroma. The darker the roast of coffee, the more acidity levels decrease.
You could actually get quite detailed when it comes to exactly which acids in coffee are preferred, and how those acids react with receptors on the human tongue. Coffee acidity is a good thing, and is found in most high quality and preferred coffees that come from East Africa or Central America. However, a sour tasting acidity in a coffee is classified as a defect. Preferred levels of acidity in your coffee often come from a coffee that’s grown in mineral-rich, volcanic soil and at a very high altitudes.
There are over three dozen different types of acids found in coffee. These acids are generally classified into three groups, but tongue-twisting names, concentrations and classifications of acid don’t mean more to coffee drinkers than the taste, flavor, and aroma of the coffee you’re drinking.
In a nutshell, the number and type of acids found in extra fine, fine, and coarse grind differ, and it’s those concentrations, depended on brewing time and method, that gave coffee the best flavors, aromas, and tastes that you’re looking for.