Coffee Acidity

May 30, 2007

Acidity can be best described as a bright and dry taste that lightens up the coffee. A high amount of acidity can lead to sourness and is usually not desirable but a lacking of can make a coffee taste lifeless. Dark roasting can descrease the acidity in a coffee but can also decrease the sweetness and aroma. Acidity is a highly valued quality in Central American and East African coffees. Acidity is usually higher in coffees grown at higher altitudes and in mineral rich volcanic soils. Washed coffees appear to have more acidity than naturally, dry processed coffees.

Coffee acidity can be described in many ways but remember that you can describe it in any way you like: Dry, Sharp, Nippy, Neutral, Soft, Tangry, Tart, Rough, Mild, Delicate, Smooth and Winey.

Acidity is, according to certain people, something that can be measured. A pH value of 7.0 indicates a neutral substance and values under 7.0 indicate higher levels of acidity. Lemon juice which has a low pH value of 2.0 has a higher acidity level. Many people say that acidity can not be measured by pH but when you think rationally, there must be a way to measure anything.


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