Nathan Explains Science
Science news and commentary from an actual scientist.
Saturday, February 23, 2013
Coffee Science with Four Barrel's Alex Powar
We're talking chemistry. Sort of.
"Chlorogenic acid, for instance, esterizes into quinic and caffeic acid. Quinic acid...so that produces a lot of bitterness. That's why you never want to reheat coffee. It catalyzes that reaction."
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