Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind
00:00
Acid Analysis in Brewed Coffees
The chapter explores a study on acid content in brewed coffees, focusing on variations in citric, malic, and other acids across different origins and roasting levels. It discusses the sensory evaluations conducted to determine participants' ability to detect specific acids like citric. The conversation highlights surprising differences in acid levels between Brazilian and Kenyan coffees and the challenges in assessing acidity perception in different coffee types.
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Transcript
