The acidity of coffee plays a critical role in its flavor profile, with decaf coffee often being less acidic than its caffeinated counterpart. Caffeinated coffee usually has a pH of around 4.7, while decaf has a pH of 5, making it smoother on the palate. The lower acidity of decaf coffee arises from the processing methods used to remove caffeine, which also strip away some acids. Understanding bean choice and brewing techniques can further help consumers reduce acidity in both decaf and caffeinated options.
When purchasing coffee, recall that certain beans have a naturally higher level of acidity, which tends to correlate with terroir. This is why it's important to choose wisely.
During decaffeination, green coffee beans are essentially soaked and stripped of any caffeine with the help of chemical solvents, liquid carbon dioxide, or unique filtration systems.
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