In this issue we'll discuss how water interacts with solubles, flavor formation, interaction of organic acids, cold extraction, as well as the role of caffeine in taste.
Although the article is meant to be introductory, we've tried to stay clear of discussing far too familiar factors such as time/temperature/grind size, or issues covered in almost every brewing workshop ever presented.
For more detailed information on the chemistry of brewing make sure to sign up for our next Coffee Science Seminar coming to a city/country near you.