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FrontStreet Coffee - Introduction to Coffee Acidity

In my concept, coffee acidity is actually divided into good acidity and bad acidity. People who often drink coffee will find that good acidity must be accompanied by sweetness, while bad acidity hardly carries any sweet sensation, thus forming a sharp, stimulating, and harsh acidity.

From this, it can be seen that sweetness is the foundation of whether a cup of coffee is delicious. Don't talk to me about flavor, mouthfeel, aftertaste... Without sweetness, this cup of coffee will definitely be unpleasant to drink.

You can try adding a little lemon juice to sugar water and taste it. Don't you find that the entire cup of water is filled with layers and brightness? This is the huge impact that acidity brings to sweetness. When we often say that a cup of coffee is very sweet and delicious, it actually includes that the quality of acidity in this coffee is particularly good and easily acceptable.

So, where does coffee's acidity come from?

In the green bean state, coffee contains chlorogenic acid, citric acid, and malic acid. After roasting, quinic acid, caffeic acid, acetic acid, and other low molecular weight organic acids are formed. These acids are all representatives of acidic substances in coffee. Of course, there are also high molecular weight organic acids like fatty acids, or inorganic acids like phosphoric acid. The intensity of coffee's acidity depends on the total amount of these organic acids and the accompanying pH value.

After coffee is roasted, the sucrose contained in the green beans begins to decompose, which can increase the content of organic acids. In the state of light or medium roast, the performance of acidity will continue to increase to its peak. However, after passing the peak period, continued heating and roasting will only cause the acidity to volatilize and decompose, and the content of organic acids will drop sharply, and the acidity will also become lower. This is why dark-roasted coffee beans are less likely to perceive acidity.

Although caffeic acid and chlorogenic acid account for a considerable proportion in coffee, the taste sensations brought by these two substances are almost bitterness and astringency. In fact, the organic acids contained in coffee are almost the same as the acidic substances in various fruits. This is why we often can taste fruity flavors in coffee.

Malic acid is actually like a ripe apple, with a soft and restrained acidity accompanied by a hint of sweetness. Citric acid is actually a compound named after the domestic lemon's counterpart - citron, and carries the acidity of citrus. Acetic acid is actually a double-edged sword. High concentrations of acetic acid make people feel a relatively strong special stimulating taste, but low concentrations of acetic acid can provide better texture to coffee's acidity. Together with other acids, low concentrations of acetic acid can bring acidity with richness. Phosphoric acid is the most easily perceived acid, with a very bright and lively performance. The berry-like acidity we often taste in Kenyan coffee is actually the brightness brought by phosphoric acid. Quinic acid is a substance originally discovered in cinchona trees and can also be found in high concentrations in kiwi fruit. The sensation that quinic acid brings in coffee is similar to the acidity of kiwi fruit and passion fruit.

Knowledge point: Like fruits, coffee simultaneously possesses different organic acids. Through different combinations, balances between different types and contents, the unique acidity of coffee or fruits is formed. This is the source of "acidity" in coffee.

In short: FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. Our毫无保留的 sharing is only to let more friends fall in love with coffee. Moreover, there are three low-discount coffee activities every month. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been the purpose of FrontStreet Coffee for the past 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473