Despite the unappetizing word "acidity", in fact, its presence in the taste is highly appreciated not only by amateurs and gourmets, but also by professionals in the coffee industry - members of the jury at various competitions in coffee disciplines, roasters, baristas and many others. Acidity is one of the main taste characteristics of coffee, along with bitterness, sweetness, etc. In good coffee, it emphasizes the sharpness and brightness of the taste.
This term can be interpreted in different ways. According to experienced specialists, this is both a pH environment and just a taste sensation, for the appearance of which organic acids are responsible. There are three degrees of acidity - mild, moderate and intense, determined by the type of coffee and a number of other parameters.
The different types of organic acids that are responsible for the taste of coffee determine the base note or base of the bouquet. There are acids of the following shades:
Citrus, Apple, Vinegar, Wine, Phosphorus.
Mostly coffee contains all types of acids, except for the latter, in different proportions. The latter species arises in fruits from coffee trees growing on soil with an abundance of phosphates.
A vinegar aftertaste often indicates that the fermentation process is too long. A slight vinegar note will not hurt the taste, but its overabundance is felt too much in the finished drink. But the apple and citruses make up the base of the taste shades of coffee and are responsible for berry-fruit and fruity notes.
During a professional tasting, coffee is rated not for acidity, but for its quality and complexity. These indicators are determined by the following factors:
The difference between day and night temperatures and the oxygen level depend on the altitude. This is reflected in the rate of ripening of berries - they ripen slowly, while accumulating a significant proportion of organic acids. Best low acid coffee is considered to be a drink made from Arabica beans. Arabica, unlike robusta, a certain dose of acidity is naturally laid down by the genetic characteristics of the trees themselves. In general, all arabica can be considered sour, but the higher the level of growth, the greater the proportion of acidity in the taste.
In contrast to the dry method, when wet, a significant part of natural sugars simply does not have time to be transferred to the grain. The taste also depends on the degree of fermentation, which is determined by the method of processing the fruit.
The bean prepared for roasting still does not have the final acidity that affects the taste of the brewed coffee. This process takes place under the influence of high temperatures. That is why high-quality roasting is able to reveal the natural potential of coffee, to make the acidity sweetish, and not intrusive. Long-term heat treatment destroys organic acids: accordingly, the darker the grain, the less acidity in its taste.
Organic acids are the first to dissolve during brewing. By experimenting with shorter cooking times, higher grinds, or lower cooking temperatures, the acidity level can be adjusted upward.
Acidity is a specific criterion for evaluating the taste of coffee. High-altitude arabica with a light roast provides the best disclosure of the rich palette of the drink. You should not be afraid of acidity, this is a normal characteristic of high-quality coffee. Try to taste it properly by discovering new notes.