Unlocking Flavor Secrets - UC Davis Study Guides Coffee Sourness

Unlocking Flavor Secrets - UC Davis Study Guides Coffee Sourness

Researchers at the University of California Davis Coffee Center have made a breakthrough that could change the way coffee is roasted, offering new methods to control the acidity and sourness of coffee by adjusting the roast profile. The study, conducted using commercial-scale roasters and real-life conditions, found that the development of total titratable acidity (TA), closely linked to sourness, was significantly influenced by the roast profile. Notably, peak TA levels were consistent across different profiles and origins, occurring during the first crack of the roasting process. This discovery provides valuable insights for coffee roasters aiming to enhance or reduce sourness in their brews, potentially leading to better quality and more tailored coffee experiences.

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