Filters play an essential part in crafting delicious coffee beverages, from ease of use and flavor retention, to environmental responsibility and refined tastes. Paper filters are often preferred due to their convenience and ability to preserve the integrity of coffee grounds for maximum flavor extraction. But there are other alternative filtering devices available which provide more environmentally conscious options – some allow oils and fine particles through, while others create an elevated experience.

While there has been much research conducted into the concentration of organic acids (OAs) found in coffee, less research has been done into their perception by consumers. This is despite acidity being an integral component of training and judging specialty coffee production (Lingle and Menon 2017). Certification bodies such as SCA and CQI invest considerable effort training their members on recognizing chlorogenic, malic, citric, and acetic organic acids both pure solution as well as in brewed coffee beverages.

This study examined sensory detection threshold values and identification tests for these acids in brewed coffee from five sample origins with various lighter specialty roasting degrees and roasting degrees. Results demonstrated wide variations in chlorogenic and quinic acids concentration levels with Brazil samples having the highest amounts followed by Bolivia and Kenya samples, though no significant differences could be detected in other organic acids. Lastly, roasting degree had an influence on acidity concentration, with chlorogenic acid decreasing by 0.4 mg/mL when switching from light to medium or darker roasts.