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Coffee Science

“How much honey is in the honey-processed Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with seeing coffees …

Caffeine: the fuel our coffee-addicted bodies run on.* The world’s most widely consumed psychoactive drug. But what does this powerful chemical look like and …

This year, at the Plenary Session of World Coffee Leaders Forum in Korea, six of the biggest names in the industry were invited to …

There was a time, in Brazil, when the wet process was considered the only way to produce a high-quality coffee. The argument went that …

Of all of our senses, taste interests me the most. As a chef I’m biased, but my interest doesn’t stop at how things taste: …

Being a barista is a specialised craft revolving around three main products: coffee, water, and milk. The science behind espresso has already been covered …

Visit any specialty coffee forum and chances are you’ll find a long discussion on extraction percentages and TDS – without much of an explanation …

Working in the coffee industry is exciting; working in the specialty coffee industry is thrilling. Part of that difference is the constant striving for …

If there’s one thing that we’ve got wrong about coffee, it’s fermentation. Traditional ways of thinking about coffee processing state that this stage has …

“Mm, cranberries, with a distinctly orangey acidity… mm… and red wine,” said the barista to my right, furiously jotting this down on his little …