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