Many of the coffee blends available online and in stores contain some amount of acid, but that is not a bad thing. A certain amount of acid is needed in coffee to provide for the unique flavors you get to taste in your coffee. This means that the quantity and type of acid truly determines the quality and flavor of your coffee.
6 Types of Acid Found in Coffee
Chlorogenic Acid: The main culprit in coffee’s acidity is Chlorogenic Acid, which is often responsible for some of those fruitier and tastier flavors in lighter roasts. Many darker roasts are richer and savorier because this acid is lost during the roasting process.
Quinic Acid: You would find Quinic Acid mostly in darker roasts and coffee which has been left out for a while. Often found in darker roasts and coffee which has been left out for too long, Quinic Acid lends to the rich, dark flavor so many dark roast lovers have come to enjoy. However, it’s also one of the main causes of stomach issues from drinking coffee.
Citric Acid: One of the most readily found acid in coffee is Citric Acid. As the name suggests, Citric Acid produces the light, fruity flavors in many of today’s leading single-origin blends and roasted beans. Citric acid is often found in Arabica beans or beans grown at higher altitudes.
Malic Acid: Often associated with pitted fruit, such as plums and peaches, Malic Acid can also be found in a variety of coffees. However, it bears a taste resembling apples and pears when it comes to coffee.
Phosphoric Acid: Most acids are bitter and tangy, but Phosphoric Acid bears a sweeter taste. If your morning blend boasts hints of mango or grapefruit, it likely has a bit of Phosphoric Acid in it.
Acetic Acid: Most often found in vinegar, Acetic Acid in small doses can offer a pleasant and piquant flavor but in large doses, can be rather sharp and unpleasant. Coffees bearing a strange, vinegary taste usually mean that they weren’t processed properly and hence should be avoided.