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

  • May 18 2023
  • Length: 1 hr and 25 mins
  • Podcast
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Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

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  • Summary

  • 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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