Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind - A podcast by Morten
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 toLead author Christina J. Birke RuneSenior researcher Davide GiacaloneSensory Scientist and initiator of the project Ida SteenCoffee expert Morten MünchowAs they discuss the the findings and answers questions from the community.Don't miss out on the offer bundle...
