Acidity is one of specialty coffee’s favourite coffee traits. But what actually is it? Why is it important? And how can you increase it, both by selecting the right origins and adjusting your roast profile? Find out in today’s curated video guide.
What Is Acidity?
Poul Mark breaks down the basic coffee traits – acidity, bitterness, mouthfeel, and sweetness – to help explain what acidity is and how to highlight it. He gives us two key takeaways: that acidity is a mouthfeel, not a flavour, and that it’s on the same continuum as bitterness.
What does this mean for roasters? Dark roasts will give you body, but also obscure acidity. Watch as he explores this in more detail.
SEE ALSO: Coffee Science: What’s Acidity?
Which Coffees Have More Acidity?
Of course, while roast levels are important, so too is the coffee itself. This short-and-sweet video from Whole Latte Love first explores what acidity is and then gives tips on which origins are most likely to offer it.
Roasting For Acidity
So now we’ve looked at what acidity is, it’s time to ask the question you really want to know: how do you roast for acidity? Willem Boot of CoffeeCourses.com explains that rate of rise is key for this. The higher the rate of rise, the more acidity you’ll accentuate.
Want to learn more? Watch the video below.
Please note: Perfect Daily Grind does not own the rights to these videos and cannot be held accountable for their content.
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