Coffee Bean Acidity & Body

Coffee, like wine, has very different distinct flavors. In order to identify the taste you like, you must understand the coffee's body and the coffee's acidity. The acidity of coffee depends on the coffee bean, the dry processing or wet processing and the roast of the coffee bean.

Coffee Acidity: Coffee acidity can affect the aroma, flavor and strength of the coffee bean resulting in the coffee's ultimate taste. Coffee acidity can sometimes be measured by terms like bright, sharp, dry vibrant etc. Coffee acidity isn't usually akin to the undesirable taste of coffee sourness. As a rule of thumb, wet coffee bean processing is more acidic than dry coffee bean processing. Coffee roasting will decrease overall acidity. Higher acidity is usually attributed to higher altitudes and volcanic soil. Contrary to popular belief, the coffee's flavor acidity is not related to pH level.

Coffee Body: is the weight of the coffee and it is described as light, medium or dark and sometimes rich or heavy. The location where the coffee is grown, the coffee bean type and the coffee roast all contribute to the body of coffee. If you swirl the coffee around in your mouth, much like wine, you will get a better coffee body experience. The coffee body is akin to the coffee beans fat content. A light roast generally has lower fat and a full-bodied, or heavy bodied, coffee has slightly more fat.