In the set of six types of acids that we feel in coffee:
- apple
- citrus
- lactic
- tartaric*
- acetic
- phosphoric

*is not found in coffee, but is included for experimental purposes.

What for?
So that in work you can train in the choice of acids, observe the sensations and determine them in coffee.

This hands-on exercise gives you the ability to determine acidity in coffee and is an advanced step towards objectively evaluating coffee and preparing for Q-grading!

Acidity — is a sensory experience. the appearance of various acids, sugars, and other volatile coffee compounds.

Understanding the chemical makeup of coffee can help pinpoint and find these flavor compounds that overlap with how amazing specialty coffee is!

Each jar is 50 ml.

The kit is designed for 20-30 applications (depending on concentration).