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Coffee Acidity is one of the characteristics in coffee. During cupping or tasting for evaluation of a batch or a crop the taster will look for the degree of dry –bright sensation on the upper and backside of his or her tongue. The same tasting experiment is exercised in wine tasting. Acidity in coffee can be measured with a pH Tester, and it can reach as high pH level as 1.5 points like in Kenyan and Mexican coffees and as low pH level as 3.5 points like in Indonesian and Ethiopian coffees.  © Copyright 1999 United Intertrade, Inc.

This article was published on Tuesday 15 April, 2008.

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