Q: When people talk about acidity in a coffee being a positive
attribute - what do they mean? A: Oftentimes 'acidity' is
related to objective pH level (think lemons and grapefruit).
Coffee is low in this type of acidity. When we talk of acidity
in the coffee cup we refer to the vibrancy, liveliness and
fruity brightness, which is characteristic of high grown, high
quality arabica beans. A: Bitterness is often the result of 2
things: - Dark roasting (this may be intentional to create a
roasty smokiness that some drinkers enjoy - oftentimes it is
unintentional!) OR - Over extraction by the barista in creating
the cup - the grind of the coffee may be too fine for the
brewing method resulting in too little water running through too
much coffee A: Contrary to popular belief, coffee should never
be stored in either fridge or freezer! The four main enemies of
the coffee bean are oxygen, heat, moisture, and light. Once the
beans are taken out of the fridge or freezer, the coffee will
absorb the condensation when the