Acetic acid, or more commonly known as vinegar, is one of the many organic acids that play an important role in coffee quality. Although, there are varying levels found in both dry and wet processed coffees, its formation during post harvest processing comes primarily from fermentation.
In coffee there are over thirty organic acids with perhaps the most common consisting of citric, malic, acetic, quinic, etc. But there is another branch of acids, namely norganic acids , that deserved special recognition, of these phosphoric acid plays a particularly important role.
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.
If you've ever read the back of a Coke it reads something like this: "Carbonated water, high fructose corn syrup, caramel color, phosphoric acid, natural flavors, caffeine...." The carbonated water, high fructose and caramel we can expect - we are after all drinking carbonated sugar water. But what about phosphoric acid, what's the purpose of that?
March 15, 2007 - Those suffering from gastroesophageal reflux disease or commonly known as GERD may be pleased to hear that Folgers has launched a new line of coffee called "Simply Smooth". According to Folgers, approximately 35 million to 40 million Americans say they have cut back on coffee consumption or eliminated it because of stomachs problems.
Of all agricultural products coffee, is perhaps one of the most complex, far more complex than wine and tea combined. But how we process the coffee - during cultivation, roasting, and brewing - can significantly affect the overall flavor of coffee.