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P 6.02 – The Breakdown of Nonvolatiles

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The Breakdown of Nonvolatiles One sensory indicator of coffee’s flavour degradation due to storage is an increase in its harsh, sour, and bitter qualities. Ted Lingle attributes this flavour change to the breakdown of chlorogenic acids in the brew as it is stored. Chlorogenic acids (CGAs) are the most abundant type of acid found in […]

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