Getting to Know About Acid and Acidity in coffee

We certainly know that there is a same in coffee. But not all of us know that the acidity (acidity), which is often touted it has a lot of variety.

Coffee drinks in addition to being synonymous with a bitter taste, is also synonymous with a sour taste. That is what causes some people are reluctant to drink coffee for fear sour taste will affect their health. Whereas the level of acidity in coffee only at the level of pH 5. This means that the acidity of
the coffee is still safe to eat. Besides coffee acidity level is still far below the beer, orange juice and even soda.

But when talking about coffee, we are not talking about a sour taste like the fruit. Acid and acidity in coffee are described in different terms like notes and after-taste.

Acid & Acidity

Acidity is one of the important components in coffee. The word 'acid' is a bit confusing because it is usually used to describe the taste of the fruit and food. While the coffee, the acidity is the 'flavor notes' that exist on coffee. When people talk about the acidity in coffee, that means they are talking about the presence of acids that affect the taste of coffee. Not talking about the actual content of the acid. Here acidity is "flavor notes" that appears when the coffee dicecap tongue.

Maybe you've heard when the coffee experts say "bright" when describing the taste of the coffee that means is they describe the good acidity on the coffee types. So the acidity of the coffee instead of coffee beans last dicecap tasted sour, like you're tasting orange or mango. Acidity here refers to the "flavor notes" that existed at the coffee proficiency level.

Acid What is There in the coffee?

Green coffee beans is essentially acidic. This acid can be lost when undergoing a process of roasting though not 100% lost. Coffee roaster in the process is very important because in this process that the right balance can be found in coffee. In addition, this process which would later determine the acidity, aroma and body of the coffee.

Chlorogenic acid

One of the acid contained in coffee is chlorogenic acid which also could be the antioxidants in coffee. This acid ruptured during the roasting process. And renowned coffee expert James Hoffman once wrote in his book "the longer and darker roasted coffee beans the lower the acidity level". That's why light roasted coffee would contain more subtle acidity. Roasted coffee is too dark will lose antioxidants and may also damage "flavor notes" the innate characteristics of the coffee beans.

Acid Quinic

In addition to chlorogenic acid in coffee also sam quinic which plays an important role in coffee. Quinic acid emerge from the roasting process. When the chlorogenic acid is reduced and even lost in the roasting process, the quinic acid appeared mysteriously. It is this acid that would affect the taste of the beverage. Quinic acid is an acid that is most responsible for the taste of the coffee that you enjoy.