In this second issue of “What’s In Your Cup” we delve into some of the more obscure compounds in coffee. Here is a brief look at four important compounds commonly found in your cup of Joe.
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.