Acidity in coffee, one of the most prized and misunderstood attributes, adds dimension to the flavor profile.
At Blue Bottle Coffee, we often think of acidity as the upper octave notes in a coffee or the bright light shining through on a dark night. To a certain extent, acidity is inherent to a coffee but the way it’s perceived can be changed by the way it’s roasted and the way it’s brewed.
Acidity is just one of the flavor elements of coffee, so on its own, it’s neither good or bad. We’re always looking at how the acidity is integrated into the coffee.
When we taste coffee, we often use words like “bright” or “snappy” or “lively” or “zingy” to describe its pleasing acidity. We also discuss acidity by citing specific flavors as well as the mouthfeel.
Each person’s palate is different and we all have different thresholds when it comes to acidity. Our classic blends have a characteristically heavy, syrupy body and lower acidity. And, our single origin coffees can have higher levels of acidity with notes of apple, lemongrass, clementine or raspberry depending on the country, varietal and processing method.
To get to know the style of coffee you like best, start with our Blend Box, which includes our mellow, chocolaty Giant Steps; cozy, raspberry-inflected Bella Donovan; and our brighter Three Africas.