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The Delicate Balance: Acidity vs. Alkaline Coffee

By :Daniel Estrada 0 comments
The Delicate Balance: Acidity vs. Alkaline Coffee
Coffee aficionados often speak of acidity as a desirable trait in coffee. But what does it really mean, and how does it compare to alkaline coffee? Let’s demystify the terms. Acidity: A Flavor Profile, Not a pH ScaleIn coffee, acidity refers to the bright, tangy, fruity, or wine-like flavors that can make a cup of coffee really shine. These flavors are typically prominent in Arabica beans, especially those from higher altitudes. Acidity in this context is not about the actual pH level but a taste profile valued in coffee tasting and scoring. It's what gives coffee its liveliness and complexity.Alkaline Coffee: Smoothness and SweetnessOn the other hand, alkaline coffee types often refer to coffees that are low in acidity, which can result in a smoother, sweeter, and sometimes nuttier flavor profile. These coffees may also be easier on the stomach, as they can neutralize acid, making them a popular choice for coffee lovers with a sensitive digestive system.Understanding pH LevelsWhen we talk about acidity and alkalinity in terms of pH levels, most coffee types are naturally acidic with pH values generally ranging from 4.5 to 6. However, the term “alkaline coffee” can also refer to products that have been specifically treated or processed to have a higher pH, sometimes close to neutral at 7. The Best of Both Worlds. Whether you prefer a vibrant, acidic coffee or a gentler, alkaline one, the key to your perfect cup lies in the bean type, origin, roast level, and brewing method. At, we offer a wide selection that caters to every palate. Explore our range, from the bright Kenyan roasts to the mellow Sumatran blends, and find the balance that pleases your taste buds.
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