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Acidity
Acidity
Acidity
Acidity
Acidity

The following information is about Acidity.

Acidity Defined

Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist is what coffee people call acidity. It should be distinguished from sour, which in coffee terminology means an unpleasant sharpness. The acidy notes should be very clear and bright in the Mexican, a little softer and richer in the Sumatran, and overwhelming in the Yemen Mocha. Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet. You may not run into the terms acidity or acidy in your local coffee seller's signs and brochures. Many retailers avoid describing a coffee as acidy for fear consumers will confuse a positive acidy brightness with an unpleasant sourness. Instead you will find a variety of creative euphemisms: bright, dry, sharp, vibrant, etc. An acidy coffee is somewhat analogous to a dry wine. In some coffees the acidy taste actually becomes distinctively winey; the winey aftertaste should be very clear in the Yemen Mocha. In brochures you may find the aftertaste that I call winey described with other terms; fruity is a favorite. Fruit connotes sweetness, however; I find the better analogy is to the sharpness of a dry wine, hence my preference for the term winey. The main challenge is to recognize the sensation, however; once you do that, you can call it anything you like.

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Off-site Acidity Links, User Submitted

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Tue Oct 28

  • using eggshells to get rid of acetic acid in beer: So I just dug into the formerly acetic eggshell beer: It is no longer acetic, even in the slightest. The eggshells no longer exist in their original form. This stuff actually tasted pretty good on its own, still mildly acidic but only in the most gentlemanly fashion, so I racked it onto several pounds of freshly picked cabernet sauv. grapes. Have not yet tried to ignite the remaining napalm, but that will happen in time. Oddly enough, there is nothing that I would describe as chalky in the taste -- I did use a fairly light load of eggshells/gall on (12 eggshells/4 gallons). In fact, the flavor is far less acidic than I would have expected for a beer fermented for 3-years in direct contact with the local air, and probably far less so than it was when I added the CaCO3 -- I found the flavor and aroma objectionable then, but don't now. Magic devinegarizer?

Mon Oct 20

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