Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

Update: 2023-05-18

Description

In this webinar 4 of the scientists behind the surprising findings in the research project "Acids in brewed coffees: Chemical composition and sensory threshold" present and discuss the results with CoffeeMind's community.

Listen to

Lead author Christina J. Birke Rune
Senior researcher Davide Giacalone
Sensory Scientist and initiator of the project Ida Steen
Coffee expert Morten Münchow

As they discuss the the findings and answers questions from the community.

Don't miss out on the offer bundle associated with the event:
https://coffee-mind.com/sp/landing-page-acids/

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Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

#box-pro-ellipsis-172576448369185{-webkit-line-clamp:2;}Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

Morten

Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold