Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind
00:00
Perception of Acidity and Aromas in Coffee
The chapter explores the relationship between acidity perception and aroma notes in coffee, discussing the influence of different origins on perceived acidity levels. It delves into the technical aspects of water specifics, acidity measurements, and the impact of volatile compounds on acid perception. The conversation also touches on the importance of flavor profiles, sensory perception, and the need for evidence-based research in understanding acidity in coffee.
Play episode from 01:00:55
Transcript
