Is acidity in coffee good or bad?

Is acidity in coffee good or bad?

November 01, 2020

So, is acidity in coffee good or bad? Well… it depends. There are good and bad acids where taste is concerned. Though there are many sources of acidity in coffee, it is only a mildly acidic beverage, with a pH of around 5, as compared to the pH of 2 in wine.

You may have heard acidity being described positively as “brightness” when it tastes good, and negatively as “sourness” when it doesn’t taste nice.

Brightness lifts a coffee in your mouth and gives its structure. A lot of the sweetness in coffee is also elevated from such brightness.

Coffees grown at higher altitudes, like the Arabica coffea tree, often exhibit more structured, complex and positive acidity.



Leave a comment

Comments will be approved before showing up.


Also in Our Moving Beans Blogs

What is the aroma of coffee? Is aroma and flavour the same?
What is the aroma of coffee? Is aroma and flavour the same?

January 01, 2021

What is the aroma of coffee? Is aroma and flavour the same? Aroma is one of the primary coffee qualities denoting a coffee's flavour along with body, acidity, sweetness, bitterness, and aftertaste. A coffee's aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee.

Read More

How do you evaluate the flavours of a coffee?
How do you evaluate the flavours of a coffee?

December 15, 2020

So, how do you evaluate the flavours of a coffee? Tasting something and being able to describe it analytically is both difficult and requires specific experience; that’s why it tends to be a little bit scary for many at the beginning.

Read More

Everyone loves crema in a coffee. How does it form?
Everyone loves crema in a coffee. How does it form?

December 01, 2020

Everyone loves crema in a coffee. But how does it form? Beautiful crema. For a long, long time the appearance and quality of crema were the defining characteristics with which the quality of an espresso was judged. Traditionally, the perfect crema is a deep, reddish hazelnut colour that will hold a teaspoon of sugar for several seconds.

Read More