During our third week of lab, we began to explore the chemical properties of coffee through experimentation. We experimented with the pH of dark and light roast beans. Within the first part of the experiment, we measured the pH over a 50-minute time period and recorded our sensory evaluation at the start, midpoint, and conclusion of the period. We found the rate at which the concentration of hydronium ions increases (the rate at which the pH is lowered). For the second part of the lab, we compared the pH of light roast (5) to dark roast (6), finding that the light roast was more acidic than the dark roast. By performing this lab, we were able to establish a relationship of pH to time and relate product quality to pH. Additionally, we established our goal of achieving low acidity.
