Coffee Knowledge Hub

Acidity in coffee

Learn more about the critical role that acidity plays in our sensory perception of coffee

Course overview

Several chemical and physiological factors can modulate taste sensation and perception. For example, sour is a basic taste that can be perceived as pleasant but can become highly unpleasant depending on the intensity and absence of other tastes. Understanding the distinction between the concepts of ‘acidity’ and ‘sourness’ (or perceived acidity) is essential. What do we know about the acidity in coffee? What is the difference between pH and titratable acidity? The ripening phase, post-harvesting processes, and roasting profile are the main steps that can modulate the perceived acidity in our cup of coffee. The course aims to bring the scientific literature available for understanding acidity in coffee, considered one of the most important attributes of specialty coffees.

Content:

  • How to modulate acidty in your coffee
  • Understand why acids are in coffee
  • Learn which acids can be detected sensorially
  • Learn how to improve your sensitivity to tasting different acids

Goals

  1. Learn how to modulate acidty in your coffee
  2. Understand why acids are in coffee
  3. Learn which acids can be detected sensorially
  4. Learn how to improve your sensitivity to tasting different acids

Upcoming courses

No courses scheduled

This course has no scheduled dates. Browse our courses page for other great coffee courses.

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