Coffee tastes, acid coffee, sour coffee, coffee acidity, coffees acids

Acid is a chemical characterized by a sour tasting coffee, present in milk, fruits, and coffee. In coffee, SCA uses Acidity to refer to the natural Acidity produced by organic acids. So how does acid affects? Let’s find out with Helena.

How does acid affect the tasting coffee beans?

Chlorogenic acid (CGA): Discovered in 1932, chlorogenic acid (CGA) represents a large family of esters and acid compounds in green and roasted coffee. To date, chlorogenic acid remains one of the most common acids in coffee, with 5.5-8% in Arabica coffee and 7-10% in Robusta.

The characteristic of CGA is temperature sensitivity. When roasted will decompose slowly with about 50% to form caffeic and quinic acid, causing bitterness in coffee.

Citric acid: In fact, it can account for nearly 8% of coffee. The acid reaches its maximum when roasted lightly, then quickly decreases as the roasting degree gradually increases. Citric acid leads to citrus flavors such as oranges and lemons.

Malic acid: Offers as many flavors like apple or pear for coffee, sweet and crispy.

Phosphoric acid: In coffee, phosphoric acid accounts for less than 1%, but it is not an organic acid and is 100 times more potent than other acids. Tropical fruit flavors such as grapefruit or mango can push the sweetness.

Acetic acid: This is the main component of vinegar, sour taste at a higher level in the direction of bitterness.

Acetic acid is the main component of vinegar.

The preliminary process directly affects the concentration of acetic acid. Blue bottle coffee  is wet-processed. The bacteria in the mucus of the fruit peel will consume sugar to produce acetic acid. Depending on environmental factors, the time and temperature during fermentation, the concentration of acetic acid in coffee’s beans will vary coffee taste. However, the concentration of acetic acid increases during roasting.

Tartaric acid: common in grapes and can lead to some wine-like notes.

Quinic acid: When roasted, quinic acid gradually increases with the reduction change of chlorogenic acid (CGA). The cause is that the breakdown of chlorogenic acid forms quinic acid. During roasting, flavor of part of Quinic acid tastes will continue to break down to form several secondary compounds, including phenol, catechol, hydroquinone, pyrogallol, and some diphenols – which are precursors through the weight of the aroma of coffee.

Acidity acid coffee is an essential and not to be missed feature in coffee flavors. It is a combination of dozens of organic acids present in coffee flavor, depending on the coffee variety and the process of processing and roasting. Without Acidity, a cup of coffee would be dull and lifeless.

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