Determining the Acid Content in Coffee

Material Used:

 Coffee  Erlenmeyer flask

 Burette  Phenolphthalein

 Burette stand  Graduated cylinder

 Pipette  Beaker

 pH indicator

Procedure:

1. Obtain one sample of manufactured coffee and determined its brand name.

2. Dilute 25.00 ml of Coffee into a 250-ml flask with distilled water.

3. Mix and pipette 50.00 ml of aliquots into each of the three 250-ml Erlenmeyer flask.

4. Add about 50.00 ml of water and two drops of phenolphthalein indicator to each

solution.

5. Titrate each flask with standard 0.1 M NaOH until it appears a pale pink color.