First, when it comes to coffee acidity refers to the roast
and variety, not the actual acid content, just like how you can describe wines by their
acidity. It describes the sensation the brew gives on the tip of the tongue and/or roof
of the mouth. It essentially refers to its bitterness. Without that bitterness coffee
tastes flat, but when it is too much it can feel too dry to
drink.
In chemical terms, coffee is slightly acidic, but
nothing compared to carbonated beverages. It's pH is on average in the range of
5.0.-5.1. which puts it more around neutral than it does acidic. The darker the roasted
coffees the less acidic they are.
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