How much do we really know about coffee? And how many of our beliefs about aroma, acidity, taste, and well-being are actually supported by scientific evidence?
To answer these questions, we are launching Beyond the Cup, a new editorial series by Simonelli Group dedicated to exploring the science behind coffee and making it accessible to everyone.
The series draws on the scientific research carried out at RICH (Research and Innovation Coffee Hub), the chemical and physical research center founded in 2016 by Simonelli Group and the University of Camerino with the mission of advancing coffee knowledge through a rigorous scientific approach.
Each topic will be published in three parts, with a new release every two weeks, guiding readers, coffee professionals, and enthusiasts on a journey that brings together research, innovation, and coffee culture.
First release: Is Acidity Really the Problem? Why coffee’s brightest character may also be its most misunderstood
When it comes to coffee, acidity is often perceived as a flaw or something to be avoided. But is that really the case?
The first paper of Beyond the Cup explores the acidity, what it truly means in coffee, why it is one of its most valuable sensory attributes, and how it is frequently misunderstood or confused with other characteristics.
Drawing on laboratory analyses and scientific research, presented in a clear and accessible language, readers will discover why one of coffee’s most distinctive characteristics may also be its most misunderstood.
Ready to Go Beyond the Cup?
With Beyond the Cup, Simonelli Group continues its commitment to advancing and sharing coffee knowledge and culture, making scientific research accessible to anyone curious to discover what really happens inside the cup.
Because understanding coffee is the first step toward appreciating it even more.
Part One of Is Acidity Really the Problem? is now available. Enjoy the read.
