Why Individual Organic Acids in Coffee are irrelevant

Since 2014 we have been skeptical about the inclusion of teaching, training, and testing coffee professional in individual organic acids. This episode is the story behind how we explored this question and clarified the issue in a scientific project proving this irrelevance in sensory education systems.

• Ida Steens 4-week sensory training kit: https://coffee-mind.com/product/sensory-training-kit-program/ use the coupon code "podcast" and get the following bonuses for free together with the above training kit: 
  • Sensory Basics e-learning course (value €30)
  • CoffeeMind's collected papers (value €100)
• Acids in brewed coffees: Chemical composition and sensory threshold: https://doi.org/10.1016/j.crfs.2023.100485
• Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters: https://doi.org/10.1111/joss.12819