The science of a perfect sip and why your high quality coffee might taste bitter |
Bitterness in coffee is often misunderstood, with caffeine wrongly blamed. New research reveals roasting chemicals like chlorogenic acid and phenylindanes are the primary culprits, not caffeine levels. This is something we’re all familiar with. Selecting your favourite bag of single-origin coffee, grinding it perfectly, and waiting for your first delicious cup of coffee begins. However,…