The difference between high-acid coffee and low-acid coffee how to choose high-acid coffee beans
The acidity of coffee may bring pleasant acidity or brittleness, a bit like dry wine, but its acidity should not be so high as to cause bitterness. Acidity is generally considered to be a positive quality of coffee.
Acidity is often described as dry, sharp (for example, strong light enhances flavor), vibrant, lively, moderate or dull. The acidity of coffee may be subtly fruity and can be further specified as, for example, citrus, lemon, or berry.
What is the PH value of coffee?
Coffee does have a pH value, but this is not a useful indicator of flavor. It varies depending on the brewing method and the degree of baking, but not very much.
Most (black) coffee has a pH value of about 4.5.
"low sour coffee" (Sumatran coffee) dropped to about 4.7, "high sour coffee" (Kenyan coffee) dropped to about 4.3. Although this may seem like a small difference, the pH value is calculated logarithmically (4.0 is 10 times more acidic than 5.0), so the difference of 0.4 may actually be large.
By contrast, the concentration of apple juice is 3.8 (higher acidity).
Acidity as a flavor descriptor does not refer to the pH value (acidity) of coffee. Nor should it be confused with sour taste (unpleasant, unwelcome sharpness or over-fermented bitterness).
This ambiguity is simply a failure of the coffee industry to name its measures correctly.
High acid and low acid flavor
Coffee with high acidity is described as bright, while coffee with low acidity may be described as smooth, but if it is too low, it is considered boring. A complete lack of acidity can also lead to "light" coffee.
The pH value of black coffee is usually 4.5 (acidic, non-alkaline), while the pH value of milk is 6.5 (slightly neutral). This means that adding milk to the coffee can reduce its acidity slightly by diluting it. [source]
The best high-sour coffee
High-altitude quality coffee known for its bright and vibrant acidity includes:
Guatemalan coffee
Kenyan coffee
Costa Rican coffee
Mexican coffee tends to have bright, clear acidity, in sharp contrast to the overwhelming acidity commonly found in Yemeni mochas, which may even taste unique wine and sweet wines with an alcoholic finish. Coffee grown at higher altitudes tends to have higher acidity because coffee grows more slowly at these altitudes, which allows coffee beans to produce more compounds that contribute to flavor (chlorogenic acid).
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What is the design principle of coffee flavor wheel? Get to know the new coffee flavor wheel
I guess you have more or less seen the following main picture, which is the old Coffee tasters flavor wheel coffee flavor wheel, proposed by SCAA in 1995. Later, it was jointly designed by SCA (Speciality Coffee Association,SCAA and SCAE were formally merged into SCA in 2017) and WCR (World Coffee Research), and proposed in 2016.
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Where does Africa produce the best coffee? six African countries that grow high-quality coffee
African coffee is one of the best coffee in the world. Although famous for its fruity and wine acidity, each country offers unique assets due to differences in production, processing and climate. Coffee is grown in many African countries, especially in East Africa. But only a few countries export high-quality Arabica coffee beans to western markets. There are six African coffee producing areas that you should know about.
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