What is the Acid in Coffee?

Whenever you drink a cup of coffee, you may notice a uniquely crunchy, sour or sweet taste. This taste is directly related to the acids found in coffee because your tongue can identify different flavors depending on the acidity level in a liquid. It's important to understand how acidity affects coffee because people want specific flavors.
As green coffee beans go through the roasting process, the acid elements change, causing the final product to have a different flavor. As the SchillerKaffeerösterei family, we provide the perfect roasting to achieve the flavor profile our customers want, with our professional roasters who have a deep understanding of this process.
IS THE ACIDITY IN COFFEE A GOOD THING?
The acid produces certain impressions that resemble fruits such as citrus or strawberries. Without this important point, your coffee will taste flat and dull. Building a delicious bond is essential if you want to enjoy your coffee.
The acidity of coffee is part of what makes it so good, but making the perfect cup requires experience using the acid content of the beans to your advantage. The SchillerKaffeerösterei team can advise you on how to choose the perfect combination of beans to achieve the taste you are looking for.

4 COMMON ACIDS IN COFFEE

During the roasting process, acids can either degrade or increase at high temperatures, which alters the overall flavor of each bean. While several acids can be found in coffee beans, four more common examples include:
Citric: Found higher up in Arabica beans, this acid is also found in some citrus fruits. Lemon, grapefruit, and orange flavors are associated with this species.
Phosphoric: This acid is sweeter than the others. Balances strong sour notes in certain ingredients.
Malic: Apples and pears also contain this variety, which tastes similar to roasted coffee beans.
Chlorogenic: Chlorogenic acid (CGA) degrades faster when roasting at higher temperatures, so more medium roasts work best to bring out its flavor.
If you need help with how you want your coffee to taste, we're here for you.
HOW TO REDUCE THE ACID IN COFFEE?
Achieving the best possible taste requires balanced acidity, which sometimes means lowering the overall level. There are several tried and tested ways to reduce the acidity in your coffee.
E.g:
Cold brews: When you use cold water, the acid is neutralized during the brewing process.
Low-acid beans: Kernels that have undergone a certain treatment are also used in the cultivation process to develop less acid naturally.
Additives: Adding other liquids such as milk and cream will balance the acid levels in your coffee. In addition to having low-acid options, it helps coffee lovers craft the perfect cup.
SchillerKaffeerösterei offers you tasting options for the perfect mix.
SchillerKaffeerösterei is here to help you create the ideal coffee product for you. Once you describe the flavors you hope to capture, SchillerKaffeerösterei will offer you the ideal coffee recommendation.
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