Using the pH scale to determine, most coffee varieties have an average pH value of 4.85 to 5.10 which is acidic.
The brewing process releases nine major acids listed from highest concentration to lowest: chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic, that contribute to its unique flavor profile.
However, these factors, “roasting”, “brewing”, “ground size”, play a role in coffee acidity variations.
Roasting . . . Both roasting duration and temperature determine the acidity of coffee Studies showed that the longer and hotter coffee beans were roasted, the lower their chlorogenic acid levels.
Cold brewing . . . cold-brewed coffee has significantly lower acidity than hot coffee.
Ground size . . . The smaller the ground, the greater the surface area exposed relative to volume, which leads to more acid being extracted in the brewing process.
Darker roasts are lower in acidity than lighter roasts which tend to be higher in acidity.
A shorter brewing duration resulting in a more acidic beverage than a moderate duration resulting in a lesser acidic one.
Therefore, using a finer grind will result in a more acidic cup of coffee.
The roasting duration, brewing method, and fineness of the grind are several factors that contribute to coffee’s acidity.
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Looking for a office coffee machine with touch screen, then read more about these machines' technology.
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OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).