🌱☕ The five acids found in coffee.
Coffee is a complex drink with a wide range of flavors.
These flavors are due to a variety of factors, including the origin of the coffee beans, the roasting process, and brewing.
One of the most important factors that contribute to the flavor of coffee are the acids that are naturally found in it.
Five main acids can be found in coffee: malic, lactic, citric, acetic and tartaric.
These acids are found in the coffee beans and are further developed during the roasting process, the latter process being decisive for the profile of the cup.
🍎 Malic acid
Malic acid gives coffee a tart, fruity flavor.
It is an organic acid found in many fruits and vegetables, such as apples, pears, and strawberries.
🧀 Lactic acid
Lactic acid gives coffee a tangy, creamy flavor.
This organic acid is found in coffee. It is an acid that is produced naturally in the human body during fermentation.
🍊 Citric acid
Citric acid gives coffee acidity and citrus notes.
This organic acid is found in many fruits and vegetables, such as oranges, lemons, and limes.
🍷 Acetic acid
Acetic acid gives coffee acidic characteristics.
This organic acid is found in vinegar.
🍇 Tartaric acid
Tartaric acid gives coffee a dry, acidic taste.
Tartaric acid is an organic acid found in many fruits, such as grapes and blueberries.
The balance of acids through processes.
The amount of each acid found in coffee varies depending on the origin of the coffee beans, the roasting process, and the preparation.
A proper balance of acids is essential to obtain a coffee with a delicious and balanced flavor.
An overdeveloped coffee can be too bitter or sour. A very underdeveloped coffee can be too soft and lacking in flavor.
To find the right balance of flavor, it's important to experiment with different types of coffee and different brewing methods.
You can try different coffee origins, different roast levels, and different brewing methods to find the coffee you like best.