Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

Experts Christina J. B. Rune, Davide Giacalone, Ida Steen, and Morten Münchow discuss the surprising findings on acids in brewed coffees. They explore the diverse acidity profiles of coffee, variations in acid content across origins and roasting levels, impact of aroma on perceived acidity, cultural influences on sensory perception, and the relationship between acidity perception and aroma notes in coffee. The discussion emphasizes the importance of sensory science and research-driven understanding in coffee education.