Determination of total acidity in the coffee production chain
The total acidity of the coffee is the sum of its titratable acidities, titrated to pH 8.1 against a standard alkaline solution.
Analyzing total acidity in coffee: why It matters
The analysis of total acidity carried out in the fermentation phase allow to control this delicate process and can be applied to the various types (natural, washed, honey, anaerobic, ...). They have the purpose of determining the right timing of the fermentation process and can give important indications to produce a coffee with the desired characteristics.
The analysis of total acidity carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.
The analysis of total acidity carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup. The same analysis can also be carried out on the extracted coffee in order to evaluate the efficiency of the extraction process.
Total acidity reacts with a proper chromogen, bleaching it. The decrease of absorbance is proportional to the total acidity value in the sample.
Reagent test Kits
CDR CoffeeLab the analysis equipment for the world of coffee from origins to roasting
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)