Acidity

Acidity in coffee is a complex topic. Acids yield flavor, literally by donating protons to receptors on the tongue, and coffee beans are packed with a range of acid compounds from many families: citric, malic,... See full answer

The whole idea behind cold brew is to extract coffee from the grinds at a low temperature as a way of reducing the overall acidity of the brewed coffee. Heat, generally in the form of... See full answer