Displaying items by tag: organic acids
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.
In the past two series of articles we briefly discussed a handful of important chemical components. This month we will zoom in organic acids and explore their role in flavor development in coffee.
April 26, 2012 - Check out this month's issue of Roast Magazine where we discuss 'The Chemistry of Brewing' from bean to cup.