A friend and I have been doing research on a recipe and he encountered a statement to the effect that the result should be around "6% acidity." I am not familiar with what this would mean in the context of food, and need help parsing what this phrase means and how to tell when a resource is using the taste sensation, as opposed to the pH, sense of the word.
To my understanding, acidity in coffee (as an example) is not actual acidity;
"acidity" refers to [the] flavor note, not to the actual acid content; coffee is relatively low in acid. Its pH averages around 5.0 - 5.1(src).
- If a cooking resource refers to a percent of acidity, is this a measure somehow related to the pH of the food? Or is it possible the resource is making the same "flavor note" comparison (i.e. where coffee turns between having a bright tongue, or not)
- Either way, how would I go about trying to prepare some solution that would replicate the taste/sensation of "6% acidity"?
- I am roughly imagining some quantity x of [consumable acid, e.g. vinegar] and y of water; would that approximate the taste/sensation?