Coffee and Titrated Acids – CoffeeTalk

Titrated acid is the byproduct of altered PH. Once these acids are formed they remain even if the PH imbalance is stabilized during the same roasting session. So just testing for PH before and after the roast does not tell the whole story. To find the total amount of created acid in you finished product you need to perform an acid-based titration using a standardized base solution like sodium hydroxide, with a targeted endpoint. Bohemian Roastery designed, engineered and built their roaster to use the moist gentle heat of select hardwoods with the purpose of lowering the created acidic content of a traditional petroleum or hot air roaster. With the absence of those acids you get more of the natural cupping notes brought through to your cup with a side benefit of being easier on your body.

Contact Bohemian Roastery for more info.