After a sold out session last year, we're pleased to announce that we will be conducting another Coffee Science Certificate (CSC-1) seminar in London October 6-7th, 2015. For more information see our events page. Pre-registration is required.
You know what's great about this time of year? It's cold brew coffee season. Easy to drink and addictively refreshing, it's no surprise that cold brew has become a summer drink of choice for many.
Cold brew is different from traditional iced coffee — which is just hot brewed coffee poured over ice — in that it's made by mixing coffee grounds and cold water and letting it sit for a much longer extraction time. But does cold brew coffee have more caffeine than hot coffee?
Welcome back to this third and final issue of organic acids. In the last issue we briefly discussed the role of quinic, caffeic, and citric acid and its role in coffee’s flavor. This time we will explore acetic and malic acid and see how these seemingly simple acids play a major role in coffee’s complex flavor profile.
Last month we briefly discussed the role of chlorogenic acid (CGA) and its decomposition during roasting. This month we’ll focus in a bit more on CGA’s secondary compounds and introduce citric acid in an effort to understand its affect on overall quality.