Tim Wendelboe Podcast Episode 10 - Morten Munchow on Organic Acids in Coffee
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Sep 16, 2021 Morten Munchow, a notable coffee researcher and owner of Coffee Mind, dives into the fascinating world of organic acids in coffee. He discusses how citric acid and other organic acids shape coffee's flavor and aroma, challenging common misconceptions about sweetness. Morten also highlights the unique acidity of Kenyan coffee varieties and emphasizes the importance of simplifying scientific concepts to enhance coffee education. Innovative sensory training methods are explored, revealing how aroma often surpasses direct acid identification in tasting competitions.
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Aroma, Not Sugar, Drives Sweetness
- Measured sugars in coffee often sit below sensory thresholds and don't drive perceived sweetness.
- Aroma compounds, not sugar, usually explain sweetness differences across roast profiles.
Questioning Acid Type Teaching
- Many education programs teach different organic acids as distinct taste categories without solid evidence.
- Research shows it's unlikely people can reliably identify specific non-volatile organic acids in coffee by taste alone.
Volatility Explains Acid Perception
- Small volatile acids like acetic and formic can contribute retronasal impressions because they evaporate.
- Larger acids (citric, lactic, malic) are non-volatile and only interact with the tongue, with no evidence they penetrate taste buds differently.