Acidity In Coffee

This is a guest post by John Gozbekian. Learn more about how you can guest post for Daily Shot Of Coffee here.

When tasting coffee one looks for descriptors to illustrate how the coffee tastes as it relates to Body/Mouthfeel, Acidity, Sweetness, Bitterness and Umami (savory). And ironically with tasting, the use of the sense of smell come into play, and using it at the same time to determine these descriptors. This is definitely true with acidity. But what makes coffee acidic?

Acidity in coffee is a basic sensation you feel in your mouth, the energy or life of the coffee not necessarily the pH levels you learn in science. Having acidity in coffee is highly desired and it helps identify quality coffees. Without acidity the coffee would taste flat and lifeless. However, to measure the type or flavor of acidity you must use your nose. Only it can tell you if the acidity is of lemon or orange flavor for instance.

Coffees grown at higher altitudes and coffees grown in volcanic soils that are full of minerals tend to have a higher acidity level than coffee beans grown at lower altitudes. But there are other factors such as processing and roasting that can change the acidity level in the bean itself.

The way coffee is processed also creates acidity. Wet processed coffee beans will have a higher acidity level than dry processed beans. The wet, or water, process is where the skin and mucilage (pulp) is removed using water and then put through the drying process. In the dry method the whole cherry (fruit of the coffee plant which contains the bean) is dried and could take up to 4 weeks for drying before the fruit is sent to the huller. The dry method is the oldest method of processing.

The roasting process beans will change the level of acidity in the bean. The lighter roasted beans will have more acidity than beans that are Full or Dark Roasted. Some terminology of light roasted beans are Cinnamon Roast or New England and Full and Dark Roasted examples are Espresso and French.
Preference and taste is based on the individual and whether you like a light, medium or dark roast coffee it will all contain a level of acidity as fresh, good coffee should.

John Gozbekian is the Vice President of Operations & Green Coffee Buyer at Coffee Reserves Brand. He is Coffee Reserve Brands’ Coffee Guru, has spent the past 33 years in specialty coffee. He has experienced firsthand all phases of the coffee business from waiting tables in a coffeehouse to barista to roaster to retail sales and green coffee buyer. His calling and love is roasting and buying coffee. Additionally, John developed a sophisticated palate and has been designated a ‘Super Taster’ based on sensory testing and evaluation by the Specialty Coffee Association. He is a Certified “Q” Cupper, avolunteer of the Coffee Corps and the Training Committee of the SCAA.

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Photo by rooracer.

Category: Coffee Information