Veronica Belchior

Veronica Belchior is a coffee educator and researcher. Her courses cover the science of coffee quality. The courses were developed to show the scientific literature in a distilled way, to make it understandable for a wider audience.

Veronica Belchior

The Chemistry of roasting presents the physicochemical changes during the coffee roasting.
Extraction kinetics presents the physicochemical parameters that can influence the quality of a cup of coffee during the extraction.
Aspects of coffee freshness discuss the concept of freshness in coffee (for both green and roasted coffee) and how we measure it for the quality of the beverage and storage conditions.
Acidity in coffee is a course that explains the physicochemical parameters involved in the acidity perceived in coffee. How do we modulate acidity? What is the difference between acidity and sourness?