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Acidity
Still not exactly known which acids cause coffee’s acidity
characteristics. Over 50 different types of acids have been
identified: aliphatic, chorogenic, alicyclic carboxylic, and
phenolic acids.
Brew Acid Content is greatly dependent upon the roast degree,
type of roaster, and brewing method. Chlorogenic acids have
been found to make up around 7% of the dry basis weight of
Arabica Coffee.
Chlorogenic acids are largely degraded during the roasting
process into quinic acid, which has been associated with unfavorable
sourness. Puroast coffee is 1/3 lower in dichloroquinic acid
(diCQA): Correlated to the extent of extraction which is dependent
upon the roast, the water’s mineral content, temperature,
time, grind size, and brewing procedure. Caffeine has a distinct
bitter taste but accounts for only 10% of the coffee’s
bitterness.
Bitterness
Trigonelline and Chlorogenic acids are bitter compounds and
are present in brewed coffee.
Trigonelline and Chlorogenic acid content are related to many
factors including roasting method.
Quinic Acid, a degradation product of chlorogenic acids, is
also partly responsible for coffee’s bitterness. |
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