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When you hear the word acidity, you may think of sour, tangy, bitter, sharp. But the word has at least three uses in the coffee world:
1. Coffee enthusiasts and enthusiasts believe that acidity is a dry, bright, shiny feeling that distinguishes high-quality, high-quality coffee from ordinary, low-grade coffee. Admittedly, this is a rather arrogant way to look at the problem, although many highly respected coffees do grow at high altitudes and are characterized by their bright, subtle qualities.
two。 From a scientific point of view, acidity is measured by pH value, pH 7.0 means neutral, below 7 indicates strong acidity, and above 7 indicates low acidity (or alkalinity). Lemon juice is at 2. About 0; milk at 6.5. A typical high-acid breakfast mixed with coffee is about 4.7. (please note that "black coffee" is marked as 5 on the scale below; this is only an average, not a common phenomenon.
3. Many coffee drinkers think that the acidity of coffee makes their stomachs ache-an unpleasant astringent taste that destroys their enjoyment of coffee every day.
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