When you hear someone describe a coffee as ‘bright’, it makes you wonder what they actually mean. Brightness is not an attribute you associate with taste – so how does brightness fit into the coffee world.
Brightness is a term that represents a specific flavour quality for coffee lovers and makers. In specialty coffee it is the most sought-after element. Understanding it can make you appreciate the cup you are sipping.
Imagine taking a sip of coffee with a hint of orange, lemon or green apple at Lucky’s coffee shop in Detroit [Michigan]. That crisp refreshing tang is what coffee lovers refer to as bbrightness.qBrightness doesn’t mean how the coffee looks or the lighting in which it is served. It is a tasting term that defines the vibrant, lively quality of coffee’s flavour. The term is used to describe the citrusy, tangy or fruity notes that offer the coffee its depth and complexity.
Brightness is similar to acidity in coffee but with a little more positive meaning. ‘Acidity’ sounds unpleasant or sharp but brightness refers to the sparkling, pleasant qualities of acidity that enhances the overall coffee flavour. The coffee taste is more exciting and unique!
Brightness in coffee are closely tied to its acidity, a result of the beans natural characteristics and how it is processed. Unlike the harsh acidity associated with bitter or sour foods, the acidity in coffee is different.
The acid is organic found in coffee beans such as
- Citric acid [found in citrus fruits]
- Malic acid [found in apples]
- Phosphoric acids [associated with tropical fruit flavors]
The presence of these acids [brightness] depends on several factors like:
- Origin of the coffee: Coffees from regions like Kenya, Columbia, and Ethiopia are known for their bright, fruity profiles. It is because of their high altitudes, and unique growing conditions.
- Altitude: High altitudes produce coffee beans with more pronounced acidity. The cooler the temperature the slowdown of coffee plant growth, allowing beans to develop complicated flavors.
- Processing method: How often the coffee beans are processed after harvest also affects the brightness. Wet-processed or washed coffee beans have high acidity and brightness because the fruit from the beans is removed before fermentation, resulting in a clean and crisp flavour.
Can brightness impact your coffee experience?
Brightness is crucial for a well-balanced coffee taste. Without it, coffee tastes flat, dull or overly heavy. Brightness adds complexity, making your coffee more interesting and enjoyable. It is important in light to medium roasts, where the beans flavors are retained and allowed to shine.
Brightness must balance well with other elements of your coffee’s flavour profile. For example, if the coffee is very bright, it can taste sharp or sour. Alternatively, if there is insufficient brightness, the coffee lacks character. Balance is necessary to complement the bitter and sweet taste profile of the coffee, allowing you to enjoy a harmonious cup!
Besides, brewing methods can also influence the brightness. Pour-over methods highlight brightness [acidity] as they craft a clean, crisp cup. On the other hand, espresso can concentrate brightness into a deeper, zesty flavour.
Brightness sets great coffee apart from average coffee. Each sip is lively, sparkling, and more enjoyable. So, understand and appreciate brightness in coffee to deepen your love for the drink!
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