For many fruity coffee and the acid involved feels very chaotic and unfamiliar on our tongue. Most adult men are craving about flavors like raspberry, blueberry, apple, lemon, strawberry or any other berries and everything else you can find on a fruit market. What does it taste like exactly? We all know how the fruits taste, but in a coffee? Fruity coffee? How could that possible and how could it be like?
The majority of us have learned at home, that coffee is mostly strong, black and bitter and that’s what our grandfathers told us and the kind of coffee they usually want and they hate on fruity coffee because they think it tastes weird. Fruity flavour could be found in filter coffee or even espresso, cappuccino and latte.
About flavours, even a small bean contains over 1000 different flavors. Depending on how you process the bean or how the roastery roast the beans and depends on where the beans come from. You can tickle the flavour out of her.
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The field of flavors is quite extensive, therefore:
Flavors are specific smells and tastes caused by chemical substances or compounds. In nature, so far around 10,000 different favors have been identified and with practice one can distinguish a few 1000 of them. Accordingly, if the right combination of chemical compounds hits on a few of our 10 million olfactory cells, it may remind us of mama’s apple pie, the favorite floral perfume of our lover or freshly brewed coffee. Many substances share similar or identical compounds, resulting in the instance, that a glass of rum offers tastes of vanilla, banana and chocolate, without ever coming into contact with it. Amazing, isn’t it? How could coffee taste like all the stuffs above, but anyway, a coffee that tastes of apples is not necessarily blended with apple juice!
What is the difference between acid and fruity?
Let’s stay with apples for a second to imagine the difference between acidity and fruity. The distinction between these flavors is not always easy to notice but a small hint is very helpful. For the fruity ones, one can think of biting into a juicy, ripe, sweet, such golden delicious apple. The apple tastes fruity and aromatic, having almost no acid. The bite in a Granny Smith apple, however, has a crisp, fresh and astringent effect and acts more acidic instead fruity. It’s important that the acid is not unpleasant. At what point that happens, everyone must decide for themselves. The aim should be to achieve a highly balanced relationship including body, sweetness, acidity and bitterness.
Coffee contains around 100 different acids. These include, for example, acetic, apple, citrus, milk and chlorogenic acids. These are, you guessed it, responsible for the acid in the cup. The roasting process especially degrades and decomposes the chlorogenic acids continuously. Saying, the longer the coffee is roasted, the more acids can be degraded and the less acid is in the brewed coffee.
dark roasts = little acid / fruit
light roasts = strong acid / fruit
But again, it depends on where the beans come from, which region and the proccessing of the coffee beans.
Which beans and regions have more acid / fruit?
Basically, one can say that Arabica beans have more acids and fruity components than beans of Canephora, also called Robusta because Robusta is more like a darker roast so most of Robusta coffee taste stronger. Concerning regions, particularly African coffee, for example from Ethiopia and Kenya, is very much known for its fruit and citrus accented flavor, also the berries flavour.
How to control the acidity in coffee
During the brewing process, the light flavors and acids are dissolved first. The longer the water is in contact with the coffee, the more bitter and heavy flavors you get, the more body it is. Also, the temperature is of significance. The hotter the water, the more substances dissolve and the shorter the brewing time can be chosen. More than this a different temperature will also extract different substances. A Cold Brew, which is prepared with cold water, for example is very poor in acids, bitters and caffeine. The third factor is the grind. The finer the grind, the more extraction and the more flavors are dissolved in the same time.
In the preparation of espresso this behavior of coffee is particularly impressive. Thus, an espresso of 25-seconds can be very acidity and the one of 30 Seconds tend already to be bitter.
Taste and flavor are very individual things that everyone experiences differently. So do not be worried about the aroma, the most important thing here is for you to enjoy the coffee!