Acidity in coffee doesn’t convey a negative image of coffee; it only looks at the range of flavors perceived in it. It points to those sour, tangy, sharp and bitter tastes found in coffee. See it like flavors and aroma of great food. So, when a good coffee guy feels it to determine its quality, one of the things he checks out is the acidity of the coffee bean.
I won’t blame you if you feel uneasy about acidity in food. Many have associated some negative feeling to it. But in the coffee world, it defines the quality of the product.
There are two ways you people look at acidity. We have the coffee aficionados’ identification and scientific identification.
The enthusiasts look at the; dry, sparkling, and bright sensation of high quality, well-kept coffee as against the lower grown coffee. They are interested in the good descriptions and expectations they have set out as a way of looking at coffee. On the other side, the scientific angle of assessing coffee takes more methodological approach. What is important to them is the scientific evidence of identifying quality by measuring the pH level.
In determining coffee acidity, the scientific method offers a more reliable assessment. It uses 7.0 as neutrality level, and a reading below this standard is classified as variance levels of acidity. Above 7.0 suggests the different levels of neutrality.
While enthusiasts are basing their assessment on the look, place of coffee bean cultivation and the process of preparation, the science guy offers an evidentially based assessment. To the everyday coffee lover, and the public not too schooled in coffee matters, acidity throws up a cause for concern.
Number below 7.0 shows varying levels of lower acidity.
Many people see levels of acidity as something not good for health. Some feel the more the acidity levels, the chances of hurting their tummy. If we look at other instances of acidity levels of other things we use in daily life, we will see that the claim about acidity hurting the tummy may be unfounded.
Evidence shows the following pH of things we use daily. Battery Acid is pH 0, our Stomach Acid is pH1, while Lemon Juice, Vinegar is pH2, and Orange Juice is pH3. Tomato Juice and Beer pH 4 and black coffee is pH 5. Saliva and Cow’s Milk measure pH 6, Pure Water is pH 7.0 and we can go on with more examples of different acidity levels of things we use daily.
Doctors are recommending people go for low acid levels to solve the uneasy stomach issue after drinking a cup or more of coffee. One way of ensuring we take low acidity coffee is to use the pH tester, but it’s more than just that because pH level doesn’t always reflect a drinker’s experience of a given coffee. But there are other ways of identifying a low-acid.
One way of doing this is using categorization of coffee grown from different regions and method to qualify low acid and high acid coffee. This is where Coffee from Kenya (pH 4.3) is classified as high in acid, Panama Coffee (pH 4.5) medium and Sumatran Coffee (ph 4.6) as low in acidity level.
In conclusion, for the most drinkers, acidity in coffee leaves a pleasant and desirable feeling, and it’s what some look for in the coffee; they take beyond the issue of hurting the stomach. However, individual’s experience and body tolerance to what we eat should guide our step in seeking the best way to enjoy our favorite drink.