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Carboxylic Acids

  • Chapter
Coffee

Abstract

The perceived acidity of coffee brews or infusions has always been recognised as an important attribute of their quality. Infusions of lightly roasted coffee should have a well-developed and ’fine’ acidity which is ’clean’ and ’quick off’ the palate; those of darkly roasted coffee, on the other hand, are expected to show little or no acidity so that the desirable bitterness is perceived as a pure taste. There was, therefore, an early interest in the acids of roasted coffee and, at least by 1951, the way in which changes in pH of brews mirrored this change in perceived acidity in infusions of increasingly darkly roasted coffee was well documented.1

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Author information

Authors and Affiliations

  1. Sheffield City Polytechnic, Sheffield, UK

    J. S. Woodman

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  1. J. S. Woodman
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Editor information

Editors and Affiliations

  1. Ashby Cottage, Donnington, Chichester, West Sussex, PO20 7PW, UK

    R. J. Clarke

  2. Department of Food Science, University of Reading, PO Box 226, Whiteknights, Reading, RG6 2AP, UK

    R. Macrae

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© 1985 Elsevier Science Publishers Ltd

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Woodman, J.S. (1985). Carboxylic Acids. In: Clarke, R.J., Macrae, R. (eds) Coffee. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4948-5_8

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  • DOI: https://doi.org/10.1007/978-94-009-4948-5_8

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8693-6

  • Online ISBN: 978-94-009-4948-5

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