\nBean Origin:<\/strong> The type of coffee bean plays a significant role. Arabica beans are generally known for their higher acidity, with a brighter and more citrusy profile compared to Robusta beans, which have a lower acidity and can sometimes taste harsh. Additionally, specific coffee regions are known for their characteristic acidity profiles. For example, coffees from Ethiopia and Kenya are renowned for their bright, floral acidity, while Sumatran beans tend to have a more subdued acidity with earthy or chocolaty notes.<\/p>\n<\/li>\n\nRoast Level:<\/strong> Roasting significantly impacts coffee’s acidity. Lighter roasts retain more of the natural acids present in green coffee beans, resulting in a brighter and more acidic cup. Conversely, darker roasts break down some of the acids, leading to a smoother, less acidic taste profile.<\/p>\n<\/li>\n\nBrew Method:<\/strong> The brewing method also plays a role. Techniques like pour-over and Chemex tend to extract more acidity, resulting in a brighter cup. On the other hand, methods like cold brew or immersion brewing extract less acidity, leading to a smoother and less acidic profile.<\/p>\n<\/li>\n\nGrind Size:<\/strong> Grind size affects how quickly water extracts coffee solubles, including acids. A finer grind results in a faster extraction and potentially higher acidity. Conversely, a coarser grind leads to a slower extraction and a less acidic cup.<\/p>\n<\/li>\n<\/ul>\n