If you've ever wanted to attend our Coffee Science Certificate (CSC) seminar but could not make it, you're in luck this year! This April we'll be conducting a CSC-1 seminar immediately following the SCAA conference in Atlanta, GA.
Register before February 18th to receive Early Bird discount ($100 off). For more information on this event see our events page.
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.
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.