Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
- Coffee Basics Nerds
- 2 min read
Article 4 of 12 in Sensory Analysis & Flavor Science/
Acidity in Coffee
- Acidity is a hallmark of specialty coffee, contributing brightness and complexity.
- Not all acidity is the same—different acids create distinct taste and mouthfeel impressions.
Common Acidity Types
- Citric Acid: Citrus-like sharpness (lemon, orange). Clean, refreshing.
- Malic Acid: Apple- or pear-like tartness. Softer, rounder.
- Tartaric Acid: Grape-like, winey acidity. Juicy and vibrant.
- Acetic Acid: Vinegar-like sharpness in excess, but contributes pleasant zing at low levels.
- Phosphoric Acid: Found in some African coffees. Sparkling, cola-like brightness.
Tactile Sensations
- Sharp/Pointed: High citric or acetic acid → quick, intense impact on the tongue.
- Round/Soft: Malic or lactic acid → smoother, more coating.
- Sparkling/Effervescent: Phosphoric acid → tingling, lively sensation.
- Winey/Juicy: Tartaric acid → gives body along with tangy acidity.
Balance and Perception
- Acidity must integrate with sweetness and body; imbalance can make coffee taste sour.
- Roast level influences acidity expression:
- Light roasts preserve bright citric/malic acids.
- Medium roasts soften into sweeter malic/lactic.
- Dark roasts reduce perceived acidity.
Practical Evaluation
- During cupping, note not just intensity but quality of acidity (clean, muddled, sharp, soft).
- Compare tactile feel: Is acidity crisp and sparkling, or smooth and mellow?
Summary
Coffee acidity spans from citric brightness to malic roundness, tartaric juiciness, acetic sharpness, and phosphoric sparkle. Beyond taste, acidity creates tactile sensations—sharp, round, sparkling—that define coffee’s liveliness and overall flavor balance.