What's with acidity in coffee?!

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I’m addicted to acid. Not that kind of acid, but the acid in coffee.
There are all sorts of acids in coffee because coffee is a fruit! From citric to malic, from lactic to acetic, they’re all in there.
This week’s question from The Tip Jar is “What’s with acidity? How do I select a coffee when thinking about acidity levels and how does it come into play?”
On this week’s video we’re talking all things acid. How to taste them, how to describe them, and where they come from.
If you want your question answered, putting it in the Jar is simple! Follow me on Instagram and watch my stories for the prompt. I collect every question, post two at a time, and you choose which one I answer.
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#alexandermills #specialtycoffee #thetipjar
0:00 - The Tip Jar
0:20 - The Question
0:31 - Acids in coffee
5:44 - How to shop for coffee by acid
7:50 - How to brew to accentuate acid

Опубликовано:

22 июл 2024

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Комментарии : 12

@AlexanderMillsCoffee 2 года назад

Did you know there were acids in coffee? Who knew! Don’t forget to submit your questions for the next episode of The Tip Jar!

@RumoHasIt 2 года назад

Wow this was REALLY cool to listen to. Thank you so much!

@MooseLoRoose Год назад

That's why Ethiopia is one of my favorite regions. You can extract a ton of fruity notes up front. I also love Guatemala. I also go back to these 2 regions.

@MooseLoRoose Год назад

*always

@thomashamer911 2 года назад

I had no idea that elevation had a factor on the acidity in a coffee, I always thought it was mostly the processing method. Would love to know more about the effects of elevation, as I always seem to look past that statistic on the label.

@AlexanderMillsCoffee 2 года назад

It mostly results in a richer fruit due to the longer maturation process. More acids, more sugars, more goodness.

@Baristaoclock Год назад

Finer slows down extraction not coaster. Think wood chips vs sand. Pouring the same amount of water through equal amounts of sand and wood chips, the water runs through chips faster, and more water comes out.

@p10trza 2 года назад

Why did you choose this method of brewing V60? I mean: blooming + pour to full amount of water. Very nice and basic system. What do you think about Kesuya 4:6 or ONE pour method by Vience from Tales Coffee?

@AlexanderMillsCoffee 2 года назад

I like this recipe because it's easy and replicable. Experimenting is fun, but it's not a great way to make reliably great coffee every time you raise your kettle. I've tried both of those methods, but prefer to grind finer than the 4:6 requires.

@p10trza 2 года назад

@@AlexanderMillsCoffee I see. I like simplicity as well:) So I try to learn single pour Tales.Coffee method. It is extremely simple...Medium fine grind (13-15 clicks on Comandante ) about 2 min. total time. And...no blooming...What do you think about this method. Do you know it?