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.
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