Like many living organisms, citric acid plays an important role as a key intermediate compound in the plant's metabolic cycle. In green coffee citric acid makes up a significant portion of coffee's total acid content and ultimately in the development of perceived acidity.
The following article was written by the late Michael Sivetz, inventor of the fluid bed coffee roaster. The opinions expressed in this article are not those of coffeechemistry.com, nor do we endorse any of its claims. The article is only meant for educational purposes.
In 1975 Sivetz invented and patented an improved method for roasting coffee beans.