Coffee Chemistry 101: The Art of Acidity in Coffee - Naivo Caf�
A term that was typically limited to the quality labs of large commodity trading houses and roasteries across the world prior to the dawn of the Third Millennium CE ? ACIDITY ? is the vital element that brightens or spites the cup of coffee in your hand. It has traversed a long path from being a complicated scientific term used by quality experts to an absolute metric used by conscious coffee consumers to make a purchase decision.
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