So, is acidity in coffee good or bad? Well… it depends. There are good and bad acids where taste is concerned. Though there are many sources of acidity in coffee, it is only a mildly acidic beverage, with a pH of around 5, as compared to the pH of 2 in wine.
You may have heard acidity being described positively as “brightness” when it tastes good, and negatively as “sourness” when it doesn’t taste nice.
Brightness lifts a coffee in your mouth and gives its structure. A lot of the sweetness in coffee is also elevated from such brightness.
Coffees grown at higher altitudes, like the Arabica coffea tree, often exhibit more structured, complex and positive acidity.
Some of the coffees contained in Moving Beans compostable coffee pods have a pleasant level of acidity which give the coffee a unique character. Let us know which you think has that note of "brightness".
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What does it mean that coffee has strength? Is it going to knock me out? Because there is no standard that provides coffee strength guidance, this term has been widely misunderstood, used in very different contexts and, as a result, it creates confusion amongst many, including in the compostable coffee pods industry.
Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition. Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.
The extraction of the coffee is at the core of any brewing or coffee-making process. When water passes through the coffee, it extracts some of the compounds and flavours and leaves some behind. It is the surprising complexity of this process that gives us so much of an intrigue as well as frustration when making coffee.