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Acidity of coffee

Acidity of coffee

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Acidity of coffee

    Do you like sour coffee? But did you know that the acidity of coffee is a science that will help you better understand the drink?

We understand in detail.

  • Different tastes

    Let's remember popular products. Sour can be strawberries, and can be vinegar. And in coffee, there are different types of acidity.

Malic and citrus acidity are exactly what is expected from coffee. They give a complex aroma to the drink. There is also acetic acidity. In small concentrations, it can give an interesting aroma, and in large - to spoil it. There is also tartaric acid, which gives grape, astringent taste.

  • What affects

    As a rule, Arabica is more acidic than Robusta. The acidity of the drink is also affected by frying. Light roasting of grain will most often add a sour taste and retain more plant, natural aromas in the grain.

The method of grain processing also contributes. "Duty" processing gives the most acidic grain, but natural contributes to this process the least.

  • We distinguish between acids

    The ability to distinguish between types of acidity and notes of aroma will allow you to enjoy your cup of coffee in a new way. This is a skill that can and should be developed. The next time you taste sour foods (apple, pineapple, currant, etc.), try to remember the aroma and then feel it in the drink.

10 March, 2021
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