Advanced Techniques




Acidity is the bright and dry taste that adds life to the coffee.  Acidity is unmistakable in most Kenyan coffees and should be evident in any wet-processed coffees.  Perceived acidity does not necessarily correlate to the pH of a coffee, but is believed to be the result of the acids present in coffee. Acidity is akin to the dry but bright sensation experienced on the back sides of your tongue while drinking a red wine.

Dry-processed coffees will have a low-toned and subtle acidity.  It is important to note that as the roast develops, acidity decreases.  Acidity is not a favorable quality in high amounts in espresso.  For this reason most American roasters will roast espresso very darkly.  Unfortunately at darker roasts the aroma and sweetness will diminish, which is equally detrimental to the espresso.

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