Acids form an integral component of coffee’s overall chemical makeup and contribute to its perceivable acidity, one of the primary quality descriptors used by coffee experts (Ginz et al., 2000). Citric acid, with its characteristic tart and fruity flavors, plays an essential part in flavor development during green coffee production; its levels rapidly diminish during roasting.

Organic acids are often considered an integral component of coffee due to their flavor-enhancing effects (Yeager et al., 2021), yet few studies have explored their presence in brewed coffee beverages.

This study conducted with 13 coffee experts (mean age 29; 46% women) trained and calibrated to recognize organic acids in water and diluted coffee solutions using a single-blind, completely randomized design. Each expert evaluated a series of water solutions and coffee samples which ranged either low or high in organic acid concentration.

Results demonstrated that acidity of brewed samples was determined primarily by concentrations of citric and malic acids; not lactic or pyruvic acids. Furthermore, their concentrations were more impacted by processing methods used than by geographical origin of beans.

This is good news for those who enjoy the benefits of coffee without its side effects, such as iron deficiency anemia, acid reflux disease or life-threatening illnesses. Furthermore, this is also great news for coffee fans looking for a natural and safe alternative to regular coffee which has been linked with increased risks of gastrointestinal discomfort and the development of chronic conditions like IBS, Crohn’s disease ulcers and peptic ulcers.