Acidity and Coffee, not what you think.

A lot of people I know have an opinion on how acidic they like their coffee.  Most of the ones that prefer low acidity coffee say that the higher acidity gives them stomach problems.  Now this may very well be the case.  Coffee is acidic.  It is usually around a 5 or so on the pH scale but it can range from 4-6.  But when someone in the coffee industry is going on and on about how they love the acidity of this coffee or that coffee they are speaking in different terms than pH.

Acidity, in reference to coffee, is speaking about how bright and/or dry the coffee feels on the tongue.  Acidity is experienced on the back and undersides of the tongue in a way that is similar to red wine.  In coffee, it is usually a desirable attribute that brings a refreshing and mouth-cleansing quality to the cup.  It should not be confused with a sour taste.  Sour is referring to a sharpness that is usually unpleasant.  You actually want some acidity in your coffee.  Without some level of acidity coffee tends to be flat.

You will hardly ever see a coffee in a store described as being acidic.  This is because retailers believe that most consumers do not fully understand what is meant by acidity and do not want to confuse them.  Instead, you will find words such as bright, dry, crisp, sharp, or vibrant.  This just means that you will get something akin to a dry red wine feel on the back of your tongue and not that this coffee is going to eat the spoon you use to stir it.

Where the coffee is from has a fair amount to do with the acidity.  East African coffees, especially Kenyans, are well known for having a higher acidity.  How the coffee is processed also contributes to the acidity.  Washed coffee typically has more acidity than the natural processed coffees.

Quality of coffee can also be a determinant in acidity.  If the cherries are picked before they are fully ripe they will not have fully developed their flavor profile and have less sweetness.  This can happen on farms where they are not as selective about which cherries are picked.  These coffees are generally sold as a cheaper bean.  To an extent, in coffee, you get what you pay for.

You can get around some of these problems on the roasting level.  Roasting to a darker degree will reduce the acidity you taste in a coffee.  This is the only way some coffees will taste good by any means.  The darker you roast the coffee the less of the actual flavor of the bean you will taste.

If you don't like the taste of acidity in coffee, and not the pH of coffee, then you should look into a darker roast of coffee or a higher quality of coffee.  If you dislike the pH acidity of coffee then you should try a different brewing method, which I will talk about later so stay tuned!

How do you feel about acidity?  Let me know in the comments below. Don't forget to like us on Facebook Google+ on Twitter as @fpcoffee and on Instagram as freshpresscoffee.