How to choose coffee beans: Focus on reducing acidity

Choosing coffee beans is a task that requires considering multiple factors, one of which is acidity. For those who prefer a softer taste, reducing the acidity of coffee can be a key factor. Here are a few ways to choose coffee beans with reduced acidity.

First, you can choose coffee beans that have been deeply roasted. Deep roasting will make the coffee beans darker and produce oil on the surface. This roasting method can reduce the acid content in the coffee, thereby reducing the overall acidity. Generally, deep roasting will give the coffee a rich, bitter, cocoa-like flavor.

Secondly, you can give priority to using low-acid varieties of coffee beans when choosing. Different varieties of coffee trees produce berries with different degrees and types of flavor characteristics and taste characteristics. Some varieties such as Brazilian Gold or Colombian Supremo are considered to have lower acid levels and are suitable for those who are sensitive to acidity. These varieties of coffee beans usually have a more balanced and soft taste.

Finally, choosing coffee beans that have been processed to have low acidity is also a good choice. During the coffee production process, different processing methods can be used to change the acidic substances contained in coffee beans. For example, the washed method will make the coffee beans more refreshing and bright, and reduce some of the acidity; while the dry method (natural) will retain more of the natural flavor characteristics brought by the fruit itself, and increase a certain degree of sweetness and fruitiness.

In short, when choosing to reduce acidity, deep roasting, low-acid varieties, and appropriate processing methods are all factors that need to be considered and tried. Everyone has different tastes and preferences, so the most important thing is to try and adjust according to your personal preferences.