This is just from personal experience, but I notice a lot more pungency/acidity with room temp black coffee than when it’s hot. Is the difference because of how my taste buds are interacting with the different temp coffee, or because of the coffee becoming more acidic with the temp change?
In: Chemistry
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Smells contribute to most of coffees flavours, much like a freshly baked pie, one can smell the apples and cinnamon. Once it cools the scents no longer “waft up” and you get a more “muted” taste. Like pie that has been in the fridge, it’s tasty, but not as fragrant
As coffee cools quinide breaks down into additional quinic acid. Quinide is a more bitter flavor chemical, while quinic acid is one of the key sour flavors in coffee.
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