What’s the Difference Between “Acidity” and “Bitterness” in Coffee?

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What’s the Difference Between “Acidity” and “Bitterness” in Coffee?

Many people confuse acidity and bitterness in coffee, but they are two very different flavor profiles. Understanding the difference can help you enjoy your coffee more—and choose the right beans for your taste.





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What is Acidity in Coffee?



  • It’s the bright, vibrant, and fruity sensation on the palate.
  • Often compared to the taste of citrus or green apples.
  • Found in high-altitude coffees (like Ethiopian or Kenyan beans).
  • Considered a positive trait in specialty coffee.



🔸 Tastes like: fruity, tangy, crisp

🔸 Best extracted with: pour-over methods like Chemex or V60





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What is Bitterness in Coffee?



  • It’s the harsh, lingering dry sensation at the back of the throat.
  • Caused by:
    • Over-roasted beans
    • Or improper brewing (too hot water, over-extraction)

  • Not always bad in moderation, but too much bitterness is unpleasant.



🔸 Tastes like: burnt, heavy, sometimes earthy

🔸 Common in: commercial coffee or poorly brewed espresso



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Quick Comparison Table:


Feature

Acidity

Bitterness

Flavor

Bright, fruity, vibrant

Burnt, heavy, dry

Cause

Bean origin & altitude

Over-roast or bad extraction

Quality Sign

Sign of high-quality coffee

Sign of poor or faulty prep

Enjoyable?

Yes, in specialty coffee

No, if too dominant




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