HomeRoast Digest


Topic: Seeking frame of reference for 'brightness' (2 msgs / 56 lines)
1) From: Jim Wilkins
 Many friends and friends-of-friends enjoy my roasted coffee and a few are
interested in finding out more about various beans/roasts/brews. I have two
points that I am unable to properly address from their inquiries.
Brightness is (correct me if I'm wrong) is a characteristic that refers to
the acidity of the bean. Bright and crisp are often used to describe the
same acidic characteristic. In terms of sensation, a bright or crisp coffee
has little after-taste and therefore finishes 'clean'. 
When I use the word acidic, many people immediately assume the worst -
strong acid means could be upsetting to the stomach especially for those
with sensitive stomachs. I usually go on to explain (IMO) that the type of
roast is likely to produce an upset stomach - especially if a bean is
roasted past its potential. 
What are the components of dark, over-roasted beans that produce the
bitterness?
What is the actual pH range between the lowest  bean and the highest?
Does the method of drying influence (up or down) the acidity? 
Jim Wilkins
Lexington, KY
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2) From: John A C Despres
Hi, Jim.
According to Coffee Chemistry, coffee contains the following acids: quinic
acid, citric acid, chlorogenic acid, phosphoric acid, and acetic acid.
There are several pages to read athttp://www.coffeechemistry.com/You will need to register as a member to access some pages.
Hope this helps.
John
On Thu, Jul 16, 2009 at 9:53 AM, Jim Wilkins wrote:
<Snip>
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