This is a question we've all asked ourselves when we start to delve deeper into the topic of coffee and listen to experts, baristas, or simply a friend who, out of curiosity, mentions this characteristic of coffee.
But what is acidity really, and why is it so often talked about as a characteristic of coffee? The dictionary definition of acidity is "the quality of an acid. It can present characteristics such as a sour taste, the release of hydrogen, or a pH lower than 7." Acidity is present in foods such as citrus fruits, vinegar, yogurt, and, of course, in coffee. But what does this mean in coffee? Well, it's very simple: coffee acidity is the primary flavor sensation we perceive in coffee. It manifests itself with sharpness at the front of the mouth, numbness at the tip of the tongue with an intense sensation that makes you salivate, and a dryness at the back of the palate and under the edges of the tongue. All of these stimuli tell us about the quality of the coffee. Good acidity will help highlight the other attributes in the cup.
And what does the acidity of coffee depend on?
Acidity develops depending on natural factors in coffee such as:
Species
Some species contain more acids than others, for example, Arabica coffee is sweet, slightly acidic with a richness of flavor nuances.
The Origin
This is one of the characteristics that most influences a coffee's acidity. Each coffee origin has different soil compositions. For example, volcanic soils lead to more acidic coffee due to the presence of sulfides, which strengthen the aromatic molecules. Furthermore, the origin also depends on the types of acidity present in the bean. Our Colombian coffee is characterized by a tendency toward citric acids.
The height
The location where coffee is grown influences many aspects, altitude being one of them. When coffee grows at more than 1,500 meters above sea level, our cup of coffee has a higher acidity and aroma. This is because at higher altitudes, coffee ripens more slowly, and the flavors develop more fully.
Process
Fermentation also influences the flavor and acidity of our coffee . Coffees processed with a wet fermentation are considered more acidic than those processed dry. This happens because when they come into contact with water during washing, the fructose and sucrose content is eliminated, making the acidity stand out much more than the sweetness.
The Roast
Roasting and roasting time greatly influence acidity; coffees with a shorter roasting process have a more pronounced acidity, while darker coffees are considered bitter.
The Preparation
Clearly, this has a significant influence on coffee acidity, regardless of the altitude, roast, or where the bean was grown. Preparation or poor preparation can significantly affect and change the acidity in the cup. Brewing methods like the Chemex enhance acidity and a light body, while the French press reduces it and emphasizes the body. What is typically suggested when brewing is a high water temperature, a coarse grind, and a prudent brewing time to obtain a cup with higher acidity. But all of this depends on the variables we already discussed, so it's important to explore the perfect combination for the balance we're looking for.
Well, now we want to know: Why is it such an important attribute of coffee?
Simply put, without acidity, the coffee would be flat, and we don't want a flat coffee. When a coffee doesn't maintain good acidity, it loses its strength, so it's important to keep in mind that managing acidity throughout the entire process is reflected in the cup. Each of these factors we've mentioned now has an important contribution and influence on this characteristic. Taking care of the process from planting to brewing ensures we can truly enjoy the best coffee the selected bean can provide.
What's next?
Learning about coffee acidity is an important step; now it's time to discover it and learn how to nurture it in each of our preparations. The next step is to discover and experience coffee, seeking out the sensations and flavors it brings to your palate with each new cup, learning to recognize acidity, and enjoying those small stimuli that appear in your mouth and make coffee a truly savory experience.