Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind
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Exploring Acidic Variations in Coffee
This chapter delves into the diverse acidity profiles of coffee, discussing the differences in taste perceptions between light, medium, and dark roasts. It highlights the varying levels of chlorogenic, malic, citric, and tartaric acids in coffee, emphasizing the need for more research on their sensory impact.
Play episode from 03:50
Transcript
