What Is the Coffee Cup Score and Why It Matters
If you’ve ever read a coffee tasting note that mentions “bright acidity” or “lively citrus notes,” you might wonder — does that mean the coffee is sour? Is acidity a good thing or something to avoid?
In the world of coffee, acidity doesn’t mean sourness — it’s actually one of the most prized characteristics in high-quality beans. Understanding acidity helps you identify what you enjoy and choose coffees that suit your taste.
Let’s explore what coffee acidity is, why it matters, and how to find the right level for your palate.
In coffee, acidity refers to a pleasant tartness or brightness — similar to the crispness you might find in a green apple, a juicy berry, or a splash of lemon.
It’s one of the key attributes that professional coffee tasters evaluate, along with body, aroma, and sweetness. Acidity adds vibrancy and complexity to the cup, making coffee more interesting and dynamic.
This is a common misunderstanding.
A well-balanced coffee can have noticeable acidity without tasting sour. Think of the difference between fresh citrus and spoiled milk — both are acidic, but only one is pleasant.
Not all acidity is created equal. Different types of acids are naturally present in coffee, each contributing unique flavors.
Found in: Citrus fruits
Taste: Lemon, orange, grapefruit
Common in: Ethiopian, Kenyan coffees
Found in: Apples, pears
Taste: Crisp, tart apple
Common in: Central American coffees
Found in: Grapes, tamarind
Taste: Wine-like, tangy
Common in: African coffees, especially from Rwanda
Found in: Vinegar (in small amounts, it adds complexity)
Taste: Sharp, tangy
Too much: Can taste like sour wine or vinegar
Found in: Soft drinks
Taste: Sparkling, effervescent
Adds perceived sweetness and brightness
Each of these acids can contribute to a coffee’s tasting profile depending on origin, variety, and processing method.
It depends on your personal preference.
Acidity is considered a positive trait in specialty coffee, adding brightness, complexity, and depth. Many award-winning coffees are celebrated for their lively acidity and fruit-forward notes.
But if you prefer smooth, mellow coffee, you might choose beans with low acidity, like:
The key is to understand that low acidity ? better, and high acidity ? sour — it’s all about balance.
If you enjoy high-acid, vibrant coffees, look for:
If you prefer low-acid, smooth coffees, go for:
Some people with acid sensitivity may feel discomfort from highly acidic coffee. If that’s the case, try:
Also, avoid drinking coffee on an empty stomach, and opt for Arabica beans instead of Robusta, as they tend to be gentler.
Acidity is what gives coffee that bright, juicy, and refreshing character — like a squeeze of citrus in a dish. Whether you love it or prefer something more mellow, knowing how acidity works helps you make smarter coffee choices.
Explore different origins, roast levels, and brew styles until you find the perfect balance. Once you do, every sip will come alive with flavor.
Gabriel Rodrigues is a coffee enthusiast, cultural researcher, and writer who specializes in exploring the intersection of history, society, and gastronomy. Passionate about uncovering the stories behind each cup, he delves into how coffee has shaped civilizations throughout time. When he’s not writing, you’ll find him visiting independent cafés and chatting with baristas around the world.
