Understanding Acidity – Lively, Not Sour

«It’s too sour for me» – the most common reservation about specialty coffee. Yet good acidity is not a fault; it’s what makes a coffee lively and fresh. You just need to know what’s meant.

Acidity is not «sour»

It doesn’t mean a lemon-juice grimace, but a pleasant liveliness – like the freshness of an apple compared to bland fruit purée. Experts call it «acidity»; it gives coffee contour and makes fruit notes light up.

Where it comes from

Altitude, origin and a light roast all encourage acidity. Beans from high altitude, such as Ethiopia or Kenya, are livelier; lower regions like Brazil are milder. A dark roast breaks acidity down – which is why dark espresso tastes rounder, but also flatter.

When it’s too much

If a coffee tastes sharply sour, the brewing is often to blame: ground too coarse or extracted too briefly, that is under-extracted. Grind a touch finer or brew hotter – and «sour» becomes «fruity».