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

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/