Coffee News: from Seed to Cup

Home Archive by Category "Coffee Science"

Coffee Science

When it comes to coffee, taste is king – but could chemistry give us a shortcut to the perfect blend? We’ve been working on …

What do you need to do to brew better filter coffee? That’s one of the many questions UC Davis Coffee Center is setting out …

Almost 50% of the world’s population prefers instant coffee to fresh, according to a 2014 Euromonitor report – and between 2000 and 2014, sales …

Bitter has become a dreaded word in the specialty coffee industry. We all “know” that good coffee should be sweet and well-balanced, maybe a …

If you want the best possible coffee, you can’t overlook the importance of your drink’s biggest ingredient: water. Temperature, quality, chemical composition, distribution method… …

There are so many things that contribute towards a coffee’s flavor: the variety, the roast profile, the brew recipe, the processing method… Yet when …

The first time I cupped coffee, like many, I struggled to understand acidity. I didn’t understand where all the aromas were coming from. And …

Body: what actually is it? It’s something we coffee-lovers like to talk about a lot, and it’s even included on cupping forms. But do …

How fresh is your coffee? How was it processed? What’s the roast profile? I bet you can answer all these questions… but when it …

What does your morning coffee taste like? With the AeroPress, that depends on your mood. One of the greatest things about this iconic brewing …