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    Sa Iz
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    The wet coffee processing method favors a lighter body and more acidic beverage, while semi-wet and dry methods produce more body and less acidity. Sunlight between 400-480nm is important for maintaining coffee quality during the drying process as it improves aroma and acidity while reducing mold and bacteria, especially when moisture content is below 40%. One of the greatest myths about taste is the "tongue map" which incorrectly shows different tastes detected in specific regions of the tongue, when in fact all tastes can be detected across the entire tongue. Acidity is a basic taste produced by organic acids and the ICO defines it as a desirable sharp and pleasing taste found in certain origins like Central American wet-processed coffees.

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    The wet coffee processing method favors a lighter body and more acidic beverage, while semi-wet and dry methods produce more body and less acidity. Sunlight between 400-480nm is important for maintaining coffee quality during the drying process as it improves aroma and acidity while reducing mold and bacteria, especially when moisture content is below 40%. One of the greatest myths about taste is the "tongue map" which incorrectly shows different tastes detected in specific regions of the tongue, when in fact all tastes can be detected across the entire tongue. Acidity is a basic taste produced by organic acids and the ICO defines it as a desirable sharp and pleasing taste found in certain origins like Central American wet-processed coffees.

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    35 views1 page

    Page 50 Coffee Espresso

    Uploaded by

    Sa Iz
    The wet coffee processing method favors a lighter body and more acidic beverage, while semi-wet and dry methods produce more body and less acidity. Sunlight between 400-480nm is important for maintaining coffee quality during the drying process as it improves aroma and acidity while reducing mold and bacteria, especially when moisture content is below 40%. One of the greatest myths about taste is the "tongue map" which incorrectly shows different tastes detected in specific regions of the tongue, when in fact all tastes can be detected across the entire tongue. Acidity is a basic taste produced by organic acids and the ICO defines it as a desirable sharp and pleasing taste found in certain origins like Central American wet-processed coffees.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    The wet

    process favours a light body and acid beverage, whereas semi-wet and dry
    methods lead to enhanced body with reduced acidity. Page 50 coffee espresso

    It has been observed that the light of the sun, especially radiation
    between 400 and 480 nm, is important for the maintenance of coffee
    quality, improving aroma and acidity, and reducing mould and bacterial
    load, above all in the final phase of the intermediate stage of drying, when
    the beans have reached a moisture content below 40% and a dark
    translucid aspect (Northmore, 1969).page 98 coffee espresso

    One of the greatest myths about taste – which is unfortunately still found
    in textbooks – is the so-called ‘tongue map’, showing a regional
    specialization of the tongue for a particular taste quality, indicating that
    sweetness is detected by taste buds on the tip of the tongue, bitterness at
    the back and saltiness and acidity on the sides.page 324 coffee espresso

    Acidity, a basic taste produced by the solution of an organic acid. The


    International Coffee Organization defines it as ‘A desirable sharp
    (producing a strong physical sensation as if of cutting) and pleasing
    taste is particularly strong with certain origins’ (ICO, 1991), which
    applies, for instance, to Central American wet-processed coffees. page 339 coffee espresso

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