| acidity |
A primary coffee taste sensation created as the acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. High "acid" coffees have a sharp, pleasing snappy flavor, not biting. Coffees lacking acidity taste dull and flat.
출처: www.grayskies.net/honeybear/terms.htm
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| acidity |
The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.
출처: www.fremontcoffee.com/library_glossary.htm
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| acidity |
A gentle pucker found in the body of a good cup of coffee or espresso. A moderate amount of acidity adds balance to the flavor of coffee.
출처: www.coffeeexpressco.com/coffeelist/glossary.shtml
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