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After a sold out session last year, we're pleased to announce that we will be conducting another Coffee Science Certificate (CSC-1) seminar in London October 6-7th, 2015. For more information see our events page. Pre-registration is required.

You know what's great about this time of year? It's cold brew coffee season. Easy to drink and addictively refreshing, it's no surprise that cold brew has become a summer drink of choice for many.

Cold brew is different from traditional iced coffee — which is just hot brewed coffee poured over ice — in that it's made by mixing coffee grounds and cold water and letting it sit for a much longer extraction time. But does cold brew coffee have more caffeine than hot coffee?

June 1, 2015 - Check out this month issue of Roast Magazine where we revisit the topic of organic acids and provide a brief historical context of how this milestone research changed the specialty coffee industry. Download a PDF copy from our library downloads section.

Welcome back to this third and final issue of organic acids. In the last issue we briefly discussed the role of quinic, caffeic, and citric acid and its role in coffee’s flavor. This time we will explore acetic and malic acid and see how these seemingly simple acids play a major role in coffee’s complex flavor profile.

Tuesday, 05 May 2015 23:29

The Chemistry of Organic Acids: Part 2

Last month we briefly discussed the role of chlorogenic acid (CGA) and its decomposition during roasting. This month we’ll focus in a bit more on CGA’s secondary compounds and introduce citric acid in an effort to understand its affect on overall quality.

Monday, 04 May 2015 22:59

5 Caffeine Facts You Didn't Know

Think you know caffeine? Check out these five caffeine facts that will blow your mind.

Monday, 19 May 2014 11:28

Coffee Science Newsletter

May 19, 2014 - Interested in receiving more coffee science information? Make sure to sign up for our Coffee Science newsletter and geek out!

One of the most commonly asked question we receive is: "does espresso have more caffeine than drip coffee?"

Sunday, 26 April 2015 20:32

Chemistry of Brewing

Once coffee has been roasted the next critical step is to create an infusion from the coffee grounds. Today, there are over a dozen different brewing devices on the market with new devices being developed everyday.