Coffee Without Acidity: Good or Bad?

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In this episode, I explore the fascinating world of coffee extremes through my experience with an incredibly sweet Brazilian medium-dark roast that completely lacks acidity. I share my journey of brewing this coffee at different temperatures - from 190°F to 205°F - and how each temperature brings out different levels of sweetness while maintaining its one-dimensional character. I discuss how this coffee represents 100% sweetness without any balance, creating what I describe as a "milk chocolate bomb" that gets even sweeter as it cools.

I dive deep into the concept of coffee extremes and why experiencing them is crucial for understanding your personal coffee preferences. I share the story of how I first discovered true sweetness in coffee through a Costa Rican black honey processed coffee years ago, and how that experience changed my perspective on what coffee could be. Throughout the episode, I emphasize the importance of drinking coffee black to truly understand what each coffee is trying to communicate, and how these extreme examples help identify sweetness, acidity, and balance in future cups.

What You'll Learn: By listening to this episode, you'll gain insight into how brewing temperature affects coffee sweetness, understand the difference between balanced and one-dimensional coffee profiles, and discover why experiencing coffee extremes can help you identify your personal taste preferences and improve your overall coffee appreciation journey.

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