Freshly roasted coffee with low acidity
Acidity is one of the important flavour characteristics of quality coffee. It can be very subtle and almost imperceptible, or more pronounced and reminiscent of fruity or citrus notes. The level of acidity depends mainly on the origin of the beans, the altitude at which they are grown, the processing method and the degree of roasting. Freshly roasted coffee retains its full aroma and natural flavour profile, which is where acidity is most pronounced.
Trung Nguyen CREATIVE 2, coffee ground
Trung Nguyen CREATIVE 3, coffee ground
Fiftybeans Fifty espresso 200g
Mamacoffee Brasil Mogiana 100g
Mamacoffee Espresso blend Dejavu 100g
Mamacoffee Nicaragua Women's Project 100g
Father's Coffee Mother's blend ESP 250g
Decaffeinated coffee Colombia, whole bean Arabica DECAF
Turkish coffee 100g Mehmet Efendi
Coffee Francin ESPRESSO KAPSLE DARK BLEND
Turkish coffee 500g Kurukahveci Mehmet Efendi
The balanced acidity gives the coffee freshness, complexity and interesting flavour nuances. Some coffees are characterised by a very mild and smooth taste with minimal acidity, while others offer a pleasant fruity freshness typical of coffees from Africa or Central America, for example. The resulting flavour profile is influenced not only by the origin of the beans but also by the roasting and preparation method.
When choosing a coffee, it is therefore a good idea to consider acidity as one of the flavour factors that helps to create a rich and harmonious coffee experience.