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.

April 21, 2010 - We are pleased to announce that we will be presenting the "Science of Taste" at this year's Tea and Coffee World Cup expo in Vienna, Austria.