I don’t think there is a better way to get to understand coffee acidity than to taste fruits( and other foods) that contain the same acids prominent in most high grade specialty coffees.
This workshop was divided into 4 segments with a total duration of 1 hour. We had a full house with this one- 12 sign ups.
- I started everybody off with an intro into acidity followed by a tasting of various fruits which represent the archetypal acids found in coffee.
- And then everyone sketched what they perceived in their mouth. This is a good exercise to start visualizing subtle differences in acidity.
- The results followed, not surprisingly- almost everybody was on the right track.
- I then went on to explain how coffee acidity changes with alterations in grind size and water temperature.
- Of course, we closed off with a cupping of various coffees from our current selection, with an emphasis on acid identification.
So for those who missed it, below is a breakdown of the two areas I touched on most in the workshop.
What is Acidity?
An acid will increase the number of hydrogen ions in a solution, and can be measured by using a pH analyser ( or strips). Every time you start brewing coffee, the coffee diffuses into the water and increases the hydrogen ion level. The perception of these hydrogen ions by receptors in the mouth creates quite a unique experience. I would describe it as being more like a tingling sensation, rather than an actual taste. Of course, sourness to some degree will be present.
Sour and Salt are different to the other three tastes( Sweet, Bitter and Umami) in that they are simple ions: hydrogen ions (H+) for acidity and, mainly, sodium ions (Na+) for salt. Some researchers have speculated that many cells on the tongue might be able to pick up these signals, relaying this information in a complex pattern of nerve signals to the brain.
The abbreviation- pH is known as power of hydrogen ,or in other circles, potential hydrogen. Coffee has a pH of around 5, which is around the same level of acidity as a banana. By comparison- orange juice is 100 times more acidic than coffee. This should clear up some confusion with those folk who think that coffee is going to burn a whole through their stomach if they drink copious amounts of it. There is another mostly harmless reason for that sensation, for those who do experience it. Perhaps that’s a topic for another day.
Favorable acids give the perception of sourness in a brew, and it is critical in enhancing complexity and structure. It also has a dramatic effect on modulating the brew in general. I would argue, probably more so than any other component of brewed coffee. High quality acidity and a more diverse array of acids are associated with fresh crop coffees( around 4-9 months after harvest).Ever wonder why we keep talking about seasonality? Well now you know.
Why does it matter to you?
Acidity seems to be greatly affected by grind size, water temperature and extraction time. You basically have the power to manipulate any coffee in your possession, by changing these parameters. In the last stretch of the workshop, I gave pointers on which brew methods and parameters to use to emphasize or negate certain acids in a coffee. It sounds like complicated stuff but once you actually start thinking about what you’re drinking and what you’re feeling and tasting, then it all starts to make sense. Below are a few pointers for manipulating acids at home. Remember that, certain coffees will have these acids available to work with and others will not. So the choice of coffee is the key to success.
- Pourovers for Citric Acid ( citrus fruit)
- Low temperature( 85-88 degree C) Aeropress for Phosphoric Acid ( berry/winey)
- Espresso/ Mokapot and high temperature Aeropress for Malic Acid ( apple/ stone- fruit)
Enjoy the brews.
FAQs
Acidity is a pleasant snap or crispness and is a desirable characteristic. It has nothing to do with the level of acid (the pH) of the coffee. Acidity is generally very noticeable and can be described as being sweet, crisp and/or tart, somewhat like a dry wine. This enhances other qualities in the coffee.
What brand of coffee is the least acidic? ›
8 Best Brands of Low Acid Coffee
- Lifeboost Coffee. Pros: This certified organic coffee is optimized and tested to ensure a low acid content. ...
- Volcanica Coffee. ...
- Lucy Jo's Coffee Roastery. ...
- Tieman's Fusion Coffee. ...
- Puroast Low Acid. ...
- Java Planet.
Low-acid coffee options
- Dark roasts. Dark roast coffees tend to be less acidic because they contain fewer compounds that cause stomach cells to produce acid.
- Espresso beans. ...
- Cold brew. ...
- Low-acid coffee brands. ...
- Mushroom or chicory coffee blends.
Light roast, medium roast, and dark roast coffee beans will have varying levels of acidity, dark roast having the lowest acid coffee, and light roast the highest acid level. In addition, it will also change the entire flavor profile of the coffee beans and your cup of coffee.
What kind of coffee is the most acidic? ›
Coffee grown at higher altitudes and in volcanic soils tends to be higher in acidity, and is generally more highly prized. Brazilian, Peruvian, Kenyan and Ethiopian beans falls into this category. The coffees that are lower in acidity, such as Sumatra, India, Java and Celebes are grown at lower elevations.
How do you pick low acidity coffee? ›
Darker roasts will be less acidic than lighter roasts and brewing methods that require coarser grinds, very fine filters, or low water temperatures will extract less acidity (but also less flavor). And if you must, adding creamer or even switching to decaf can help reduce acidity further.
How do I stop coffee from giving me acid reflux? ›
Slowly reduce your caffeine consumption. Cut back by drinking an increasingly smaller cup each day, or avoid coffee and other caffeinated beverages at night. Choose decaf options. Swap one of your cups of coffee each day with a cup of decaf for a period of time.
What can I drink instead of coffee to avoid acid reflux? ›
Chicory root tea is a low acid alternative to coffee, and also does not contain caffeine. Furthermore, it provides gut health benefits. Chicory contains inulin, which is a prebiotic. Prebiotics have been shown to help support a healthy gut microbiota, which in turn, can help reduce acid reflux.
What coffee is easiest on the gut? ›
Ask for Espresso
But espresso is known for being easier on the stomach for a couple of reasons. First, the combination of high pressure and short extraction time produces a different balance of chemical compounds than the same coffee would in a drip or pour over brew.
What to eat with coffee to reduce acid? ›
Healthy breakfast foods like avocado and eggs (especially the whites) can be a top alkaline pairing to coffee and will help to take the acidity down a notch. Fibre-rich wholegrain foods like brown bread and porridge can also help to combat the symptoms of acid reflux.
This is no ordinary brew – it's roasted to an ebony colour, so every cup is powerfully smoky, straightforward and surprisingly light-bodied with low-acidity.
How to make coffee easier on your stomach? ›
If you find that coffee upsets your stomach, there are several things you can do to minimize its unpleasant effects. These include drinking it with food, choosing a lower acidic roast, switching from regular milk to soy or almond milk, and cutting back on additives.
How do you explain acidity? ›
Describes the amount of acid in a substance. An acid is a chemical that gives off hydrogen ions in water and forms salts by combining with certain metals.
How does coffee cause acidity? ›
Does Caffeine Trigger Heartburn? Caffeine itself can also trigger heartburn. It relaxes the esophageal sphincter, which is a common cause of acid reflux. It can also increase the release of acid in your stomach, causing it to reflux back into your esophagus.
How do you know if coffee is too acidic? ›
Overly acidic coffee tastes sour and harsh. This happens when coffee is over-roasted or incorrectly brewed.
What is the difference between bitterness and acidity in coffee? ›
Acidity contributes a zesty, vibrant taste, while bitterness offers richness and intricacy to the drink. Whether you prefer a light, acidic cup or a bold, bitter espresso, experimenting with variables such as brew time, grind size, and water temperature can help tailor your coffee to suit your taste preferences.
