Episode 10 - Morten Munchow on Organic Acids in Coffee
Tim Wendelboe Podcast
00:00
The Complexity of Coffee Acidity
This chapter explores the intricacies of sensory training in coffee tasting, particularly focusing on the perception of organic acids and how they influence flavor profiles. It discusses experiences from coffee competitions, emphasizing the importance of aroma over direct acid identification, and addresses common misconceptions about coffee acidity and its variations across different coffee varieties. The chapter also advocates for clearer communication and education surrounding coffee science to enhance understanding and appreciation among consumers.
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Transcript
