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.