I get this question all the time believe it or not, and there seems to be some confusion amongst coffee drinkers about just what acidity is and what it isn’t. Most people seem to believe coffee’s acidity is a negative characteristic when quite the opposite can be true. Acidity is what makes coffee, well, coffee. You wouldn’t want coffee to pretend to be any other type of drink, would you? Can a zebra change it’s black lines? This read might HELP you change your mind about acidity as it relates to coffee and be able to better articulate to your family and friends what it is, and why this matters.
Just because coffee is acidic doesn’t automatically make it bitter or overly sharp. The acidity in coffee is oftentimes where the nuanced flavor comes from and can be one of the characteristics that sets apart a rather bland cup from a more memorable cup. In general, a more acidic coffee will tend to be more exciting than a less acidic cup of coffee. We have several coffees from Ethiopia and they do tend to be on the more acidic end of the spectrum, but that’s also where a lot of the excitement comes in. Only in these more acidic coffees can you taste surprising flavors like watermelon, berry, citrus notes, and the list goes on. This is where so much of that interesting flavor profile shines.
Factors Affecting Acidity