Acidity in coffee
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German: Säure im Kaffee Also known as: Kaffeesäure, Acidity
A taste impression of freshness and liveliness in coffee that comes from fruit acids and other acids in the bean and roast.
In coffee tasting, acidity mainly means a desirable freshness reminiscent of citrus, apples or berries. Citric, malic and chlorogenic acids, among others, are involved. High-grown Arabica and light roasts usually show more acidity, while dark roasts break it down and emphasise roasted and bitter notes.
Perceived acidity is not the same as pH, which in coffee is usually slightly acidic. Whether coffee is easy to digest depends on many factors and varies from person to person. Unpleasantly sour cups often indicate under-extraction.
Related terms
Coffee extractionRoast levelAciditySCA score (cupping score)
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