What makes coffee acidic?

1. Chlorogenic acid: This is the most abundant organic acid in coffee beans, and it contributes a significant portion of the overall acidity. Chlorogenic acid is responsible for the bitterness and astringency often perceived in coffee.

2. Quinic acid: Another prominent acid in coffee beans, quinic acid contributes to a slightly tart and fruity flavor.

3. Malic acid: This acid is known for its tart and sour flavor, often found in fruits like apples and grapes. While present in smaller amounts than chlorogenic and quinic acid, it still plays a role in the overall acidity profile of coffee.

4. Citric acid: Present in smaller amounts, citric acid adds a bit of sourness and brightness to coffee, contributing to its overall complexity.

5. Phosphoric acid: Though present in relatively low concentrations, phosphoric acid can contribute to the acidity of coffee, particularly in dark roasts.

6. Acetic acid: This acid is often associated with vinegar and can contribute to a sour or vinegary flavor in coffee, particularly if it's over-extracted.

Factors Affecting Acidity:

* Roast level: Lighter roasts generally have higher acidity due to the presence of more chlorogenic acid. As beans are roasted darker, chlorogenic acid breaks down, resulting in a lower perceived acidity.

* Bean origin: Different coffee-producing regions have varying soil compositions and climates, leading to diverse acidity levels in their beans.

* Brewing method: Different brewing methods can extract different amounts of acids, influencing the perceived acidity of the coffee.

* Water quality: Water with a higher mineral content can affect the extraction of acids, influencing the final taste.

It's important to note:

* Acidity in coffee is not always a negative trait. It adds complexity and brightness to the flavor profile.

* Some people are more sensitive to acidity than others, and their perception of it can be influenced by personal preferences and dietary habits.

* If you find coffee too acidic, consider trying different roast levels, origins, or brewing methods to find a more agreeable flavor profile.