Understanding Acidity in Coffee 

Acidity in coffee. This is probably one of the most important aspect of coffee! I feel that acidity is what makes the coffee interesting. If we take an example of any fruit let's say mangoes, it tastes the best when it is at the point where it has the acidity and the sweetness. However, it doesn't really taste great either when it's too ripe(when there just seems to be a lot of sweetness) or when it hasn't become sweet enough. That's the reason a balance is important. However, instead of balancing the acidity with the bitterness, it should be the sweetness that should actually balance the acidity to give the best cup!

Nicely explained

Wow, That's a lot of learnings! Thankyou So much!

Love from nepal 🇳🇵❤️

Thanks man! Got to learn a lot...

well explained.. 👍🏻

That's Good.

Quality content… perhaps the next video on the varieties of coffee in india 🇮🇳

Why do many renowned brands still use dark roasted coffee? Is it because they are adamant to change to light roasts where Indian coffee industry is moving (to lighter and more delicate notes in light roasts) as per your first part of this video?

Very interesting video and totally on point. It will be interesting to hear your point if we have an "over roasted" coffee, can we bring back some acidity by changing our brew method and recipe?

The background music is so distracting that I chose to not watch this video.