Coffee Acidity
The acidity of specialty coffee is a desirable characteristic, often contributing to its bright, vibrant flavors, such as fruity or citrus notes. This acidity comes from natural compounds in the beans and is influenced by factors like the coffee's origin, altitude, and processing methods.
Specialty coffees, especially those grown at higher elevations, tend to have a higher acidity. While this lively taste is appreciated by many coffee enthusiasts, those sensitive to acidity may prefer low-acid options or darker roasts that are typically milder.
The pH of Coffee
A pH scale measures how acidic or alkaline a substance is. It ranges between 0 - 14, where 7 is neutral. Anything less than 7 is acidic and anything greater than 7 is basic. For example, water has a pH of 7.
As a comparison, soft drinks are highly acidic, with a pH level typically between 2.5 and 3.5. This makes them dangerous for teeth because they can weaken enamel and create an environment where cavities can form.
Specialty coffee falls in the range between 4.8 to 5.9. The non-specialty coffee that you find at the supermarket is typically more acidic at 4.5, so coffee in general is considered to be an acidic beverage.
Again, everything in moderation! Drinking too much coffee can break down the enamel on your teeth. Coffee is acidic and contains tannins, which can erode tooth enamel and stain teeth.
Coffee, like any drink other than water, increases your risk of developing cavities as it introduces bacteria and acids into your mouth. Coffee can also erode tooth enamel causing sensitivity and brittle teeth over time.
Tips to reduce enamel damage
Drink quickly: Sipping coffee over a long period of time allows the acid to sit on your teeth longer.
Use a straw: Drinking through a straw allows the liquid to bypass your teeth.
Brush after drinking: Brush your teeth after drinking coffee to remove bacteria and stains.
Use fluoride toothpaste: Fluoride toothpaste can make enamel more resistant to acid.
Limit coffee consumption: Try to limit your coffee consumption to the amount that is correct for you determined by a healthcare professional.
This is for informational purposes only. Transparency is important as we want you to enjoy drinking coffee responsibly! For medical advice or diagnosis, please consult a professional to determine the right amount of coffee for you.
Why is coffee acidity a good thing?
Coffee acidity plays a key role in shaping both the aroma and flavor of coffee. Low-acid and high-acid coffees offer distinct flavor profiles:
Low-Acid Coffee
Typically smooth and mellow, with rich, earthy, and nutty flavors. It tends to have a fuller body with sweet, chocolatey, or caramel notes. The finish is usually round and balanced, with less brightness or tanginess. This type of coffee is ideal for those who prefer a more subdued, approachable cup with minimal sharpness.
High-Acid Coffee
Known for its bright, lively flavors, high-acid coffee often has fruity, floral, or citrus-like notes (such as lemon, lime, or berry). The acidity adds complexity, making the coffee taste crisp and refreshing, with a vibrant, sometimes tangy finish. The flavors tend to be more dynamic and zesty, offering a sharper contrast to the smoother low-acid profile.
In short, low-acid coffee is smoother and richer, while high-acid coffee is more vibrant and lively. However, too much acidity can sometimes overwhelm the taste, so it's about finding a balance that complements the coffee’s other flavors.
Flavors Connected to Coffee Acidity & Roast Profile
low acidity / dark roast
Nut, spice, earthy, caramel, molasses, maple syrupy, rich & dark chocolate. Smooth & mellow.
Dark roasted to reduce acidity and enhance body.
medium acidity / medium roast
Fruit (ie. apple, pear), berry (ie. strawberry, blueberry), florals, spice, mild nut & chocolate.
Medium roasted with a balanced blend of fruit & sweet flavors.
high acidity / light roast
Citrus, tart fruit, tart berry, and grape (wine-like). Bright, crisp, and vibrant flavor notes.
Light roasted to preserve acidic qualities.
The Role of Acidity in Flavor
Acidity plays a crucial role in shaping a coffee's flavor profile. Different acids contribute unique tastes, and skilled roasting and brewing bring out the best in these flavors. Here’s how specific acids affect coffee:
Citric Acid: Adds bright, zesty notes like lime, orange, or lemon.
Malic Acid: Brings crisp, tart flavors similar to green apples or pears.
Phosphoric Acid: Enhances mouthfeel and adds a syrupy sweetness. It has a sparkling, effervescent acidity, which is more common in high-quality, specialty coffees.
Acetic Acid: Similar to the acidity in vinegar, acetic acid gives coffee a sharp, tangy flavor. It is usually found in naturally processed coffees.
Tartaric Acid: Known for its presence in grapes and wine, tartaric acid adds a wine-like quality to coffee.
