Thursday, 23 April 2015 22:05

What's in Your Cup - 2013 Edition

Everyday over 2.25 billion cups cups of coffee are consumed globally in both producing and consuming countries. Quite impressive, but have you ever wondered what exactly is in your cup of coffee? 

Wednesday, 06 May 2015 19:29

The Chemistry of Organic Acids: Part 2

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.

Thursday, 23 April 2015 21:00

Citric Acid

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.