Coffee and acidity: why it’s not a fault?

For many consumers accustomed to industrial coffee, the word "acidity" immediately conjures up an unpleasant sensation. Yet, in the world of specialty coffee, acidity is not only sought after, but also synonymous with liveliness, complexity, and elegance in the cup. Here's why acidity, properly understood, is not a flaw but a valuable quality.

What is acidity in coffee?

Acidity refers to the natural presence of certain organic acids in the coffee bean, such as citric, malic, lactic, or phosphoric acid. It manifests itself as a bright, lively, and refreshing sensation on the palate. The acidity sought in specialty coffee has nothing to do with the unpleasant acidity of rancid or poorly extracted coffee.

Why is acidity so important?

Acidity adds depth to the cup by balancing sweetness and avoiding a heavy impression. It is often synonymous with aromatic complexity, revealing notes of fruit, flowers, or sometimes wine. In tasting competitions, fine, controlled acidity is even considered a marker of excellence.

Factors that influence acidity

• The origin of the coffee plays a major role. Coffees from Ethiopia, Kenya, or Colombia, grown at higher altitudes, are renowned for their vibrant acidity.
• Botanical variety also influences the perception of acidity. Some varieties, such as Gesha or SL28, are particularly rich in natural acids.
• The processing method is also important. Washed coffees tend to express a more pronounced acidity than natural coffees.
• Finally, roasting is key. A light or medium roast preserves the bean's natural acidity, while a dark roast tones it down in favor of heavier flavors.

Acidity and bitterness: two different sensations

Acidity brings liveliness and freshness to the palate. Bitterness, on the other hand, often results from over-extraction or over-roasting and gives a heavy, lingering, and sometimes unpleasant taste. Learning to distinguish between the two is essential to fully appreciate a specialty coffee.

How to learn to appreciate acidity?

It's recommended to taste different coffees from different origins, favor gentle brewing methods, and let the cup cool slightly. As the temperature drops, the tangy aromas often become more noticeable and better balanced.

Conclusion

In specialty coffee, acidity isn't a flaw, but a signature of freshness, liveliness, and complexity. Appreciating it means discovering the full richness of the producer's and roaster's work, and expanding your taste buds well beyond bitter or flat coffees.