The title alone of this article raises a sizable number of questions.
For example: What is acidity in coffee? The tart yet sweet sensation that animates the sensory character of the finest coffees and keeps them from falling into woody neutrality? An edgy sourness that messes up our tummies? Prime contributor to coffee's newfound status as the leading contributor to cancer-fighting antioxidant activity in American diets?
All of the above, it seems. Including the last, perhaps unfamiliar definition. Because to further complicate the acidity issue, it turns out that organic acids in coffee, particularly those broadly described as chlorogenic acids, are major contributors to coffee's antioxidant, cancer-fighting activity, which current research indicates considerably exceeds the antioxidant properties of beverages like green tea.
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