Why Many Coffee Lovers Prefer Low Acidity

In this episode, I discuss the fascinating topic of low acidity coffees and how different people have unique preferences when it comes to their daily brew. I share my experience with getting my coffee on Amazon through the Vine program, where I've been receiving some interesting feedback about the low acidity of my Brazilian coffee. While I personally prefer a balance of acidity and sweetness in my cup, I recognize that many coffee drinkers gravitate toward smoother, less acidic options that offer chocolate and nutty flavors.

By listening to this episode, you'll gain insight into how coffee preferences vary widely and why it's important to understand what makes a coffee appealing to different palates. I also reflect on the importance of stepping outside your own preferences as a coffee roaster to serve the diverse tastes of coffee enthusiasts, whether they prefer low acidity coffees or something with more brightness and complexity.

Chapters

• 0:00 Intro
• 0:45 My Experience with Amazon Vine Program
• 2:10 Understanding Brazilian Coffee's Low Acidity
• 3:15 What Most Coffee Drinkers Want in Their Cup
• 4:30 Balancing Personal Preferences vs. Consumer Demands
• 5:45 Everyday Beans Commercial Break
• 6:30 The Importance of Sharing Coffee Opinions
• 7:40 Presenting Coffee Facts and Letting People Decide
• 9:15 Final Thoughts on Low Acidity Coffee

Transcript

[00:00] Today is April 5, 2025. It's a Saturday, and we're talking about good things. And of course, we're going to be talking about coffee.

[00:15] It was interesting today, I was thinking about the topic and I was like, let's just talk about it. So the topic is dealing with low acidity coffees. That's the thing about coffee—there's a lot of people in the world, everybody has their opinions about coffee, or anything in general.

[00:35] Let's just talk about coffee. People like what they like. It's interesting to put my perspective on things. But at the end of the day, I'm just one person. I like what I like, I like a medium to dark roast coffee that can be very punchy with bold flavors, it doesn't taste like tea and all that good stuff.

[00:55] But there's people that don't care for that. There's people that like light roast. Through my whole journey through tasting coffee, and understanding coffee, and seeing it for what it is—it's one of those things where I'm like, okay, let's just see what we taste in this light roasted coffee.

[01:15] The reason why I bring this up is because I'm going through the process of getting my coffee on Amazon. It's actually on Amazon, and I'm currently in the Vine program.

[01:30] What the Vine program does is that you essentially give away your coffee for reviews. You can't make somebody like your stuff. It doesn't matter. At the end of the day, you are in this position where you're just putting it out there for people, which is scary and fun at the same time.

[01:50] That's actually what I'm doing right now. So far, I have two reviews that have been five stars, two ladies, and they've been liking stuff so far. I got eight more reviews to go. Then we'll see where that goes, and if it makes sense for us to keep going to get more reviews.

[02:10] A lot of times, just by reading and looking at these reviews, people come on there and they're like, "I like this coffee for this various reason." It's pretty cool to get different people's perspectives—people I don't know, no family members, no friends, nothing like that.

[02:30] Perfect strangers, people who will probably be in the market to buy a big bag of coffee from hopefully me and my company. A lot of reviews were saying this is a very low acidic coffee. And I was like, "Oh, okay."

[02:50] The coffee that I gave was a Brazilian. They tend to have very low acidity. There is still some acidity—I think it's more prominent if you roast it a little bit lighter, but it's still there. But I would say that this coffee is chocolate and nutty, as most Brazilian coffees are.

[03:15] It's mostly like that, at least to me, when you add creamer or cream. Because it really implies those type of flavors like a chocolate milk, so to speak. Because at the end of the day, I think that's what majority of people want.

[03:35] They want something smooth, something tasty, something to the point where they're not fighting and juggling with it. That's why a lot of times when I talk about specialty coffee—and they probably need to stop saying specialty, just good tasting coffee—because that's all people want at a decent price.

[04:00] It's a staple, something they drink every day, or probably multiple times a day. It's one of those things to the point where we're like, okay, what are we really doing here?

[04:15] I have to take myself out of this whole thing, because I'm not typically my clientele, which is weird, it's interesting. My biggest thing is to get to the masses of people to let them know that they can really taste the freshness, the essence of what good tasting coffee is.

[04:40] Something that they can go to the well all the time, something that they can drink and enjoy and understand and get to the point where it's just part of their routine, like good tasting coffee is a part of a routine. But in this case, we're talking about low acidic coffee.

[05:00] To me, I think there's a place for it. I don't know which one I like more, I just like balance. Again, doesn't have to be a 50/50 split in acidity and sweetness. But in this case, I think people gravitate to sweetness more than anything.

[05:20] They don't like it to upset the flow of how they're actually enjoying or drinking that coffee, especially as a medium roast and even as a light roast.

[05:35] What am I saying here? You have to give people something that they can enjoy, love, and appreciate more than anything. It's one of those things where you really have to take yourself out of it.

[05:50] You have to give people a chance to experience coffee the way that they want to, the way that they like. And then once that happens, I think there's going to be great things when it comes to people just enjoying their coffee.

[06:05] But to me, if you're asking me if I like low acidic type of coffees, I would say no, I like some type of acidity to the cup. Because it's that whole balance thing that I'm craving—what is it really saying to me?

[06:20] But a lot of times, a lot of people, they like low acidic coffees, they like something that's nutty, that's something that's like a chocolate milk.

[06:30] So what do you think about that? What do you think about that whole notion of "this is the way I like my coffee, this is what I'm thinking about when it comes to actually enjoying coffee"? Because at the end of the day, it's about you. It's about what you care about.

[06:50] Before we continue on with all this stuff, I'm trying to be better about advertising. It's kind of weird just saying that. But here's a little commercial.

[07:00] This episode is brought to you by Everyday Beans. At Everyday Beans, you can get a really good nice cup of coffee, or a bag of coffee in this case, balanced and flavorful. You can reach us at everydaybeans.com. Or I guess socials if you care about that stuff.

[07:20] So yeah, that's me doing an interlude in between all that stuff to kind of just let you know that we are here to serve and to help you. Either by listening to episodes, commenting, thumbs up, thumbs down, subscribing, going to the website, getting a little bit more about what we do there, blogging, podcasting, and just really selling coffee—I kind of forget about that.

[07:50] But at the end of the day, it's about what you care about. And that's why I like doing these podcasts because it's pretty cool to just share my opinion about things.

[08:05] And then as I share my opinion about things, then eventually some people will come later on and share their opinions. And we kind of go back and forth like I'm doing on a couple of my videos on YouTube right now and all that good stuff.

[08:25] So let's kind of wrap this up a little bit. This is more of a short one. I just want to put it out there because at the end of the day, we like what we like. We have different preferences. Sometimes we don't know what we like.

[08:45] So that's why it's best to just give people a reasoning why we like what we like, or give them a reason why they like what they like and kind of just share that with us because we're here to serve.

[09:00] We're here to give people exactly what they like, but also to stretch them a little bit to give them a chance or opportunity to taste coffee that's different, that's unique, something that they may like.

[09:20] I have to realize a lot of times that even though I'm talking about my coffee or not doing a really good job of selling it because I'm very hyper critical about what I like about it, what I don't like about it, how I use it in different applications—somebody may like that.

[09:40] Somebody may think that that's exactly what they're into and what they like about coffee in general. So it's best to present the facts as much as you can. And that's my goal.

[09:55] My goal is to give you as much critical, important information out there. And then at the end of the day, once you get the bag, you taste what you taste, you like what you like, you don't like what you don't like. And that's all we can do.

[10:15] Because that's all it's really about. It's about us giving each other a shot to understand what we're really tasting here and enjoying.

[10:25] So yeah, this is me, OK at Everyday Beans, talking about low acidic coffees and really where it plays a part in this whole coffee thing. I think that's really what it's all about.

[10:40] It's about how we go about understanding coffee, presenting coffee, and just letting people enjoy it for whichever reason that they do. So I don't want to keep rambling about this. But this is OK at Everyday Beans signing off. Talk to you later. Bye.