Is My Coffee Too Acidic?
Thursday, July 25, 2013
The concept of acidity in coffee can be very confusing and we hear different questions all the time. All coffee is relatively low in acid.
As a flavor note, acidity is what gives coffee its brightness and liveliness. Light roast coffees, like our Ethiopian Yirgacheffe, tend to have more pronounced acidity in this way, hence descriptive terms like "crisp." The longer the coffee is roasted, the more muted the acidity as a flavor note becomes.
Actual acid content in coffee can be manipulated more by how the coffee is brewed than by anything else. If you or your customers want lower acid coffee, we suggest trying cold press coffee. There are simple commercial and home brewing systems that filter out more acid content, thus raising the pH level, of coffee.
It's a complicated topic and there's no perfect answer for everyone - but we hope this helps!