Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind
00:00
Exploring the Impact of Aroma on Perceived Acidity in Coffee and Training Methods
Exploring how certain scents can heighten the perceived acidity in coffee, focusing on sensory learning methods and mastering basic tastes for detecting acids. Emphasizing the importance of fundamentals and simplicity in sensory training to enhance coffee tasting skills.
Play episode from 40:28
Transcript
