Acids

Many acids contribute to coffee flavorThe overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including the above ratings as well as tastes More: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or specific acids. While acids in coffee sounds like a bad term, and one that leads to stomach discomfort our sourness, this is not usually true. Drinking coffee with no food in the digestive system can lead to discomfort since coffees have enough oils to trigger digestive acids. Eat before or while taking morning coffee.