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
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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