Does drip coffee have more acid than perculated coffee?

It's not so simple to say definitively that one method has *more* acid than the other. Here's why:

* Acid in coffee is complex: Coffee contains many different acids, each contributing to the taste and aroma. It's not just one acid that determines "acidity."

* Brewing method influences extraction: Each method extracts different compounds, including acids, from the coffee beans.

* Bean variety matters: Some coffee beans naturally have higher acidity than others.

That said, here's what we generally see:

* Percolated coffee: This method tends to extract more compounds, including acids, due to the repeated boiling and re-extraction. This can lead to a more bitter, harsh taste.

* Drip coffee: This method is usually less aggressive, allowing for a cleaner, more balanced extraction. It can result in a brighter, more fruity flavor profile, which some perceive as higher acidity.

Ultimately, the perceived acidity depends on the individual bean, the brewing method, and the brewer's preferences.

Here are some additional factors to consider:

* Grind size: A finer grind will extract more compounds, including acids.

* Water temperature: Too hot of water can lead to over-extraction and bitterness.

* Brew time: Longer brewing times can result in more extraction.

In conclusion: While there might be a slight tendency for percolated coffee to have more total acids extracted, it's not a simple answer. The perceived acidity in coffee depends on many factors.