Coffee Acidity – The acidity or acidity of coffee is the result of sensing organic acids in coffee on the tongue. Coffee acidity is often an appreciated organoleptic characteristic, especially for Central American and some East African coffees. However, the sourness is too high (extreme) of acidity and can be considered a coffee defect.
Acidity is correlated with coffee grown at very high altitudes and in mineral-rich volcanic soils. The perceived acidity of wet-processed coffee was also significantly higher than that found in dry-processed coffee. The acid content in coffee also depends a lot on the degree of roasting of the coffee, the type of roaster, and the brewing method.
To better understand the acids found in coffee, refer to the Types of acids in coffee. Although it is generally understood that citric acid, malic acid, and acetic acid are the most important because they exist in high proportions in coffee, the buffering effect is complex and the wide distribution of the salts is nevertheless and acids present in coffee, it is difficult to predict exactly which acids are required to recreate the acidity present in coffee, as well as the mechanisms and agents responsible for the perceived acidity in coffee.