Chlorogenic acids
Many acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or... (CGAs) are important to coffee flavor
The overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including..., contributing to flavor when in the proper balanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... and level. They are a group of phenolic acids esterified to quinic acidAn important acid in the chemistry of coffee, positive to cup quality in moderate amounts, but leading to perceived sourness and astringency.: Quinic acid is another double-edged proposition..., and account for up to 10% of the weight of green coffee
Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,.... They are known to have antioxidant properties. Like all acids, its levels are reduced in roasting; darker roasts result in less acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... in the cup. Since it reduces to quinic acid in roasting, and quinic acid in high levels results in perceived bitterness and sourness, too much CGA is not desirable. Robusta
Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... coffees have roughly 25% more CGA than arabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the...!
Related Posts:
Acetic acid can lead to vinegar-like flavors in over-mature coffees, or bitterness in high quantities. But in moderate amounts it adds a positive winey note to the cup....
Citric acid is, in moderate amounts, a component of good, bright coffees. It is a positive flavor acid in coffee that often leads to the perception of citrus...
