Hot Coffee

Hot Coffee

The longer we keep coffee hot, the more we degrade the aroma molecules and in particular, those exhibiting the pleasant sulfury-roasty smell. The acidity increases too, because the lactones are hydrolyzed to form free acids. Fresh coffee has a pH between 5.0 and 5.4; than can drop to 4.6 if the coffee is kept hot for two or three hours, increasing sourness and also influencing the perceived bitterness.

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