{"id":1818,"date":"2026-06-05T11:08:08","date_gmt":"2026-06-05T09:08:08","guid":{"rendered":"https:\/\/www.coffee-spirit.maxicoffee.com\/article\/understanding-coffee-acidity\/"},"modified":"2026-06-05T11:08:09","modified_gmt":"2026-06-05T09:08:09","slug":"understanding-coffee-acidity","status":"publish","type":"article","link":"https:\/\/www.coffee-spirit.maxicoffee.com\/en-gb\/article\/understanding-coffee-acidity\/","title":{"rendered":"Understanding Coffee Acidity"},"content":{"rendered":"\n
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Types of coffee acidity and their pH levels<\/h2>\n

\"types<\/p>\n

To start with, we should be talking about acidities rather than acidity<\/strong>, as each type of acid contributes its own unique characteristics to your favourite drink. The pH scale measures how acidic or alkaline a substance is, running from 0 (highly acidic) to 14 (highly alkaline), with 7 being neutral. Most coffee sits around pH 4.85 to 5.10 on the pH scale<\/strong>, placing it in the acidic range alongside citrus fruits. Let’s focus on the three most important acids.<\/p>\n\n <\/section>\n<\/div>\n\n\n\r\n

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Citric acid<\/h3>\n

Often associated with lemons and citrus fruits<\/strong>, the citrus notes commonly found in Ethiopian coffee and Geisha coffee are all to do with the presence of citric acid. But contrary to what you might think, the presence of this acid itself is actually linked to sugar!<\/p>\n <\/div>\r\n\t\t\t<\/section>\r\n\t\t \t\t\t

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Malic acid<\/h3>\n

Malic acid is sometimes associated with green apples<\/strong>. It gives you a fresh sensation in your mouth! This acid can be found in Kenyan coffees, among others.<\/p>\n <\/div>\r\n\t\t\t<\/section>\r\n\t\t \t\t\t

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Chlorogenic acid<\/h3>\n

Chlorogenic acid is the most abundant acid in green coffee beans, particularly in lighter roasts. During the roasting process, a chemical reaction occurs: the longer and hotter the beans are roasted, the more chlorogenic acid breaks down. Green coffee contains the highest levels, while darker roasts have significantly less.At very dark roasts, up to 80% of chlorogenic acids may be lost.<\/p>\n <\/div>\r\n\t\t\t<\/section>\r\n\t\t\t<\/section>\r\n<\/div>\r\n\n\n

\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t
Acid<\/th>Flavour profile<\/th>Found in<\/th>Roast sensitivity<\/th>\n<\/tr>\n<\/thead>\n
Citric acid<\/td>Lemon, orange, citrus brightness<\/td>Ethiopian, Geisha coffees<\/td>Decreases with roast<\/td>\n<\/tr>\n
Malic acid<\/td>Green apple, fresh, crisp<\/td>Kenyan coffees<\/td>Decreases with roast<\/td>\n<\/tr>\n
Phosphoric acid<\/td>Sparkling, effervescent, bright<\/td>High-grown East African coffees<\/td>Relatively stable<\/td>\n<\/tr>\n
Tartaric acid<\/td>Wine-like, grape, vinous<\/td>Some African varieties<\/td>Low concentration<\/td>\n<\/tr>\n
Chlorogenic acid<\/td>Astringent, contributes to body<\/td>All coffees (esp. light roasts)<\/td>Degrades heavily with roast (up to 80% lost in dark roasts)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n\n
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What causes acidity in coffee?<\/h2>\n

Acidic, bitter and sweet flavours are all naturally present in the coffee cherry. A base level of acidity is established when the coffee is grown, but it can then be altered at every subsequent step to ensure the desired aromatic profile.<\/p>\n

\"MaxiCoffee<\/p>\n

Growing environment and elevation<\/h3>\n

The conditions in which coffee plants are grown have a major impact on acidity levels. Altitude is one of the most significant factors: coffees grown at higher elevations (typically above 1,500 metres) develop greater acidity and sweetness. At these heights, cooler temperatures slow down cherry ripening, allowing the beans to absorb more nutrients and aromatic precursors. The result is a more complex, vibrant cup.<\/p>\n

Species and botanical variety also play a role. Arabica<\/a> naturally contains less caffeine than robusta, which means it presents less bitterness and a noticeably more acidic flavour profile. Robusta varieties, being more resistant to insect attacks, produce higher caffeine levels and therefore more pronounced bitterness.<\/p>\n

Finally, shade-grown coffee encourages the development of acidity and sweetness. Coffee trees grown in the shade obtain their nutrients from the soil rather than photosynthesis, which promotes the formation of more complex acids in the cherries. If the coffee has been well grown in the right environment, acidity and sweetness will be the dominant tasting notes.<\/p>\n

Processing method and fermentation<\/h3>\n

The choice of processing method has a big impact on coffee acidity. It is this step that defines the profile of the green coffee beans. Most of the sweetness of the coffee cherry is found in its pulp, and the longer the coffee ferments with the pulp left on, the more interaction there is between the pulp and the bean.<\/p>\n

For natural coffees<\/strong>, the beans are left fully intact as they ferment and dry, resulting in greater overall sweetness and heavier body with lower acidity. For traditional washed coffees<\/strong>, the pulp is removed at the start, which develops bright, clean acidity. However, great care must be taken to avoid over-fermentation, which can cause an unbalanced flavour by masking the acidity and introducing parasitic notes.<\/p>\n

Just like grapes in winemaking, coffee cherries undergo fermentation through natural yeasts and bacteria found on the cherry skin. Coffee farmers can use different fermentation conditions (natural, washed, honey, anaerobic) to encourage the development of more or less acidity in origin coffees.<\/p>\n

Coffee acidity by roast level<\/h3>\n

When roasters receive their batches of green coffee beans, they are able to make certain choices in order to enhance or reduce the coffee acidity. Remember, the longer the coffee beans<\/a> are roasted, the less pronounced the characteristics associated with their terroir will become<\/strong>. The coffee will take on roasted notes of toast, hazelnut and caramel.<\/p>\n

As we have already seen, good coffee naturally contains a certain level of acidity. Particularly in the case of speciality coffee, the main aim of the roasting process is to showcase the terroir of the coffee and let it express itself. The floral and fruity notes found in light or very light roasts<\/strong> are created by the acidity of the coffee, which remains bright and vibrant at these lower roast levels.<\/p>\n

Acidity is still present in medium roast coffee, but it is offset by the overall sweetness resulting from the longer roasting time. Dark roasts<\/strong>, exposed to heat for an extended period, have lower levels of chlorogenic acids and therefore taste less acidic, with a smoother, more subdued profile.<\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Coffee acidity vs bitterness: adjusting your brew<\/h2>\n

Both acidity and bitterness are natural components of black coffee, but they play very different roles in your cup. Acidity brings brightness, vibrancy and those fruity or floral notes that make speciality coffee so appealing. Bitterness, on the other hand, contributes depth and a roasted character. The key is achieving balance according to your personal preference.<\/p>\n

Since coffee is approximately 98% water, water quality also plays a significant role<\/strong>. Impurities such as chlorine or heavy metals can flatten perceived acidity and mute flavour clarity. Filtered water with a balanced mineral content helps acids extract cleanly, resulting in a brighter, more defined cup.<\/p>\n

Here are practical ways to fine-tune the balance:<\/p>\n