Self-study lesson
Lesson 1.3: Acidity Awareness
The learning loop
- Notice: smell or taste slowly before naming.
- Name: write simple words first; refine later.
- Compare: check another cup, stage, or reference.
- Record: write what changed and what stayed stable.
- Repeat: make one small improvement next session.
Acidity is brightness and liveliness, not a defect by itself. Good acidity can feel like citrus, berry, apple, tamarind, or wine-like lift.
Beginners often call every sharp cup sour. This lesson teaches you to ask whether the acidity is pleasant, integrated, harsh, or unfinished.
Lemon juice is sharp and direct. Orange is sweet-acid. Tamarind is darker and tangier. These everyday references help you name different kinds of acidity.
From the KoffyKraft notes
This is Lesson 1.3 in the KoffyKraft Cupping Series. Acidity in coffee is not about sourness - it's the brightness and vibrancy that gives a coffee its liveliness and complexity. In this session, you'll learn to identify and describe different types of acidity using safe references and repeatable drills.
Objectives
- Understand the meaning and importance of acidity in coffee
- Differentiate between pleasant acidity and undesirable sourness
- Train your palate to recognize citric, malic, and phosphoric acids
- Use common fruit and ingredient references for calibration
Tools Needed
- 3 coffees: One known for acidity (e.g., washed Ethiopian), one low-acid (e.g., Indian Robusta), one neutral
- Clean spoon
- Kettle and timer
- Grinder
- Glasses or cupping bowls (150ml each)
- Notebook or printed cupping sheet
Cupping Protocol - Focus on Acidity
- Grind 8.25g per cup, medium-coarse.
- Add 150 ml water at 93 deg C to each cup.
- Smell aroma and break crust, but do not score them.
- Begin tasting at 10-12 minutes.
- Focus entirely on the **type and intensity** of acidity.
- Use reference flavors: citric (lemon), malic (apple), phosphoric (sparkling cola).
- Note which sample had the brightest acidity, and how it made the coffee feel.
Observation Table
| Sample | Acidity Score (1-10) | Type (citric/malic/etc.) | Reference Flavor (e.g., lemon, apple) |
|---|---|---|---|
| Sample 1 | |||
| Sample 2 | |||
| Sample 3 |
Self-Check
- Were you able to tell the difference between sharp sourness and bright acidity?
- Could you associate the acidity with a fruit or reference?
- Were you consistent across multiple cups of the same coffee?
Before You Move On
Do not move forward until you've practiced this lesson with at least three coffees, and can confidently identify the presence, type, and reference for acidity. True progress lies in precision, not speed.
Practice this way
- Prepare the cups as described in the original notes.
- Before tasting, write the question for this session in one sentence.
- Taste in stages: hot, warm, and cooler. Do not rush to a final answer.
- Use plain language first. Add professional terms only when they help.
- Review your notes after ten minutes and underline what feels repeatable.
Common beginner mistakes
- Treating acidity and sourness as the same thing.
- Ignoring roast level and brew strength when judging acidity.
- Using acidity scores before you can describe acidity quality.
Self-check with answers
1. What is the main skill in this lesson?
Answer: Pleasant acidity makes the cup feel alive; unpleasant sourness feels raw, sharp, or empty.
2. What should you do if your note feels uncertain?
Answer: Acidity should be judged with sweetness and body, not alone.
3. What makes the observation more reliable?
Answer: Common reference words include citrus, malic/apple, berry, winey, tamarind, and lactic.
Notebook entry
| Prompt | Your note |
|---|---|
| Session question | |
| First impression | |
| Most repeatable observation | |
| One uncertainty | |
| Next session change |
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