coffeechemistry.com forums
Welcome, Guest
Please Login or Register.    Lost Password?
coffeechemistry.com forums Science & Chemistry Quality & Processing
Re:Increase in sourness as coffee cools? (1 viewing) (1) Guest
Go to bottom Post Reply Favoured: 0
TOPIC: Re:Increase in sourness as coffee cools?
#100
roasterLA (Visitor)
Posts: 0
graphgraph
User Offline Click here to see the profile of this user
Birthdate:
Increase in sourness as coffee cools? 4 Years, 11 Months ago Karma: 0  
anyone noticed that the sourness in coffee tends to increase as the coffee cools? Perhaps its just me, but many of my clients would agree.<br><br>Post edited by: roasterLA, at: 2007/02/16 11:13
 
Report to moderator   Logged Logged  
  The administrator has disabled public write access.
#104
javajoe (Admin)
Admin
Posts: 3
graphgraph
User Offline Click here to see the profile of this user
Re:Increase in sourness as coffee cools? 4 Years, 11 Months ago Karma: 0  
Thats right.....according to researcher Parliment, the quinide (not sour) in coffee tends to hydrolyze back into quinic acid (which is sour) causing this overall increase in acidity.

Reference:
Parliment, T - CHEMTECH, Aug 1995.
 
Report to moderator   Logged Logged  
  The administrator has disabled public write access.
Go to top Post Reply
Powered by FireBoardget the latest posts directly to your desktop