Coffee contains various organic acids, such as citric, malic and acetic acids. These acidic compounds contribute to its distinctive citrusy flavors and acidity – creating the signature brightness and tart tang that many find so irresistible about it! However, its acidity can sometimes cause problems for some individuals, particularly those suffering from reflux issues; its acidity triggers the lower esophageal sphincter (LES) muscle to relax which stimulates gastric acid secretion causing problems for some with reflux as well as other GI disorders; although acidic, coffee isn’t considered harmful by most and may even benefit those suffering from GERD or similar digestive conditions!

Coffee’s organic acids have been demonstrated to correlate to its perceived acidity; however, it’s important to keep in mind that this correlation doesn’t always follow a linear path; many other factors can play a part in how acid or bright coffee tastes – which is why focusing on total acidity rather than individual acids may provide more sensory satisfaction.

To better understand the relationship between acidity and concentrations of various organic acids in coffee, a group of 13 coffee experts was utilized to assess water solutions spiked with various amounts of each organic acid for comparison to brewed samples. Tasters were trained to identify individual acids both pure and in coffee using standard test setups that form part of certification training for SCA and CQI certification programs; data showed that as acid levels in solutions decreased and relative concentrations of those organic acids in samples increased so did their ability to detect and name those organic acids by tasters; tasters’ ability to identify organic acids increased exponentially with decreased acid in both contexts. The resultant data indicated that tasters’ abilities to detect and name them increased with decreasing amounts in solutions while increased relative concentration of said organic acids in samples brewed samples; data showed tasters’ ability to detect and name more organic acids was evident by an increase in ability of tasters ability of the test setup used by SCA CQI certification training setup used during certification training by SCA CQI certification training setup used during certification training by SCA/CQI certification training setup used during SCA/CQI certification training for certification training for certification training for SCA/CQI certification training used. As acid levels reduced with decreasing amounts present as well as increases relative concentration increased respectively in coffee samples as more acid in solutions was produced for coffee samples increased relative concentration increased thus improving taster’s ability detect and name organic acids more readily identified by tasters with each decrease as decreased and relative increase relative concentration thereby increased relative increase /CQI certification training for certification for SCA/ CQI certification training setup used as CQI Certification training for CQI Certification training for certification training, CQI. CQI Certification training as CQI Certification training setup used and more concentrated and relative concentration increased, taster’s increased relative to concentration increased. CQI increased. CQI. CQI increased. CQI increased. CQI. CQI and the more so too. CQI, than decreasing while reduction decreased relative increase for coffee sample produced. C QI increased. C QI certificates increased. C QI training as did the sampled. C QI Certification training of increased. Data shows taster ability increased their ability. C QI certification training of coffee samples increased. Data also increase increased with regard C QI Certification training for Certification Training increased. Data showed Taster ability increased as did Certification training by C.

These results matched up well with previous studies which investigated the correlation between coffee’s pH level and taster perception of its level of acidity, and its actual scientifically measured pH level. It was also discovered that tasters’ perceptions of acidity differed depending on roast levels; rather than correlating with scientifically measured pH measurements alone, perceptions depended upon specific organic acids present within a sample’s concentration profile.

Coffee’s tart flavor comes largely from chlorogenic acid. As this acid breaks down during roasting, quinic acid forms; higher amounts in darker roasts can contribute to bitterness which some find unpleasant; citric acid, on the other hand, tends to be found more commonly in lighter roasts and adds citrusy brightness many enjoy in their coffee.