Citrus-like acid, reminiscent of orange, lime or sometimes grapefruit. For example, you often find these in Arabica coffees from higher elevations.
This acid is reminiscent of apple or pear. She is a bit sweet and crispy. Often she also remembers drupes.
This can further express the sweetness in coffee. Tropical fruits like mangoes are typical representatives of this acidity.
This is vinegar-like acidity. So certainly not what you want in large quantities in your coffee. But to a lesser extent, it can have a pleasant subtle sharpness or the kick of lime-like flavours.
These acids are typically in grapes and can lead to vinous or grape-like notes in coffee.
This acid is to a large extent responsible for how strongly we perceive the acidity in our coffee. It is significantly reduced in the roasting.
Acid in the coffee and stomach problems
In fact, it is not the acids that cause stomach burns in individuals when they drink coffee. Current research shows that these are components of coffee oils (so-called C5HT's). These stimulate the stomach acid, which can lead to stomach burning. If you have problems with it, you can try caffeine-free coffee or roast the coffee dark.
Acidity effect in coffee
Already in the selection of the green coffee you influence the acid in the coffee: Arabica generally brings more acid than Robusta, highland coffee more than lowland coffee, East African varieties more than Brazilian. When roasting, it is quite simple: the acidity decreases with the roasting. The darker you roast your coffee, the lower the acidity - but beware, with the second crack bitterness builds up again, which you probably even less like the acid.
In addition, you take in the preparation of coffee great influence on acidity and bitterness.
The coffee is too sour if you:
- use too acidic water
- have ground too coarse and the coffee flows through too short (bottom extraction)
- use too little coffee
- set the water temperature too low
The coffee is too bitter if you:
- have ground too finely and the coffee flows through too slowly (over-extraction)
- use too much coffee
- set the water too hot
- have not cleaned the espresso machine for too long