So that at work you can train in the determination of acids, observe the sensations and determine them in coffee.

This hands-on exercise will give you the opportunity to develop your ability to describe the acidity in coffee and is an advanced step towards objectively evaluating coffee and preparing for Q-grading!

Take a bottle of concentrate, add three pipettes to a cupping cup (180-220 ml).
* If you find it difficult to recognise, add another drop. But if you want more difficulty, then reduce it.

Use the cupping spoons for tasting and start cupping. I recommend doing the first circle for an introductory one, fixing the sensations, and then trying to put it blindly (ask a friend to encode a container with a liquid), you can also mix acids.

It is found in citrus fruits and is easily identifiable and is one of the main acids found in coffee. In small quantities, it enhances the taste of coffee. Possesses high brightness and juiciness, most pronounced in green coffee.

Taste associations: lemons, oranges, lime.

Phosphoric Acid - This fresh feeling that can be felt in soda will be a little harsh and squeaky. Coffee beans absorb it from phosphorus-rich soil. Adds astringency and soda flavor to the drink.

Taste associations: sparkling water.

Its taste is sharper, felt on the sides of the tongue. Malic acid, less common, adds a green apple flavor to the palate. Malic acid contributes greatly to the "fruity" flavor profile of brewed coffee.

Taste associations: apples, watermelon, rhubarb.

It is a fermentation product. Lactic acid has a milder acid profile and is a thick acid. Formed during the fermentation of food. Promotes mouthfeel and texture. The coffee will taste much fuller and give the feeling of a creamy drink.

Taste associations: yoghurt, kefir, sourdough bread, whey.

Acetic acid is a volatile molecule that is easily recognized by our olfactory system. It also acts as a by-product of fermentation.

In taste, this acid can remind us of wine. Acetic acid for coffee is not good. Often it occurs due to improper, too long fermentation of coffee. Unlike citric and malic acid, acetic acid is created through processing and roasting.

Taste associations: wine, cider, vinegar, pickled foods, kombucha.

Despite the fact that tartaric acid is often found in grapes and wine, coffee contains in concentrations that cannot be detected. A distinctive feature is that it causes increased salivation and an astringent aftertaste, and tastes like vinegar. Found naturally in coffee fruits, but has lower levels compared to citric acid and malic acid.

Taste associations: grapes, cranberries, apricots, tamarind.