Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Coffee acidity is a good thing.
Like I said, acids have a bad reputation. We all know what a cup of overcooked, oversteeped coffee tastes like: ash, sour, and everything disgusting.
But you don't drink coffee that's poorly grown and roasted. You're drinking good stuff, so the acidity of coffee is cause for celebration.
Without acidity, coffee usually becomes dull, uninteresting, and mellow. Brazilian coffee is known for its low acidity. Although they taste good with rich chocolate, nuts and spices, they are rarely respected as much as coffee from their Central American neighbors, which is generally more sour and energetic.
High-quality coffee is balanced in acidity and crispy, giving the front half of your tongue a spicy feel. This combination of features highlights the naturally occurring flavors in coffee, pushing the entire sensory experience one step forward.
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