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We're pleased to announce that we'll be conducting a Coffee Science Certificate (CSC) seminar in Los Angeles, CA on October 3-5th, 2017.

This will be our only west coast seminar for 2017. For more information see our events page.

Last modified on Saturday, 12 August 2017 19:48
Thursday, 18 May 2017 22:40

RoAmi Roast Color Meter

Tired of having to run back and forth to the roaster to measure roast levels? Don't be tied down to antiquated bench top units. 

Introducing the RoAmi Roast Color Analyze. This convenient handheld unit measures coffee in both whole bean and ground form. 

Based off the SCAA/Agtron Roast Color Scale, the RoAmi can measure roast degree in seconds.

For use with whole or ground coffee. Available now via our online shop.

We're please to announce that we'll be conducting our first Coffee Science Certificate (CSC-1) seminar in Italy for this first time this year. Our special thanks goes out to Nuova Simonelli who extended the invitation and made this all possible. We look forward to bringing a wealth of knowledge to Italy soon. 

For more information see out seminars listing for 2017.

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Last modified on Saturday, 01 April 2017 15:59
Tuesday, 16 August 2016 13:39

Coffee Science Seminar Coming to Dubai, UAE

We're happy to announce that we will be conducting our first Coffee Science Certificate (CSC-1) seminar in Dubai on Oct 12-13th, 2016 (updated date!).

Online registration is now live, seats for this event are limited. If you are interested in attending, please Pre-Register as soon as you can. Early bird pricing will apply.

Last modified on Sunday, 09 October 2016 03:14
Tuesday, 19 January 2016 23:21

Events: The Chemistry of Cold Brew

If you're attending the SCAA Annual Conference in Atlanta, GA this year, don't miss out on one of the most exciting lectures of the year - The Chemistry of Cold Brew. 

Last modified on Friday, 20 May 2016 16:50

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.

Last modified on Tuesday, 15 March 2016 13:16

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 02:59

5 Caffeine Facts You Didn't Know

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

Friday, 24 April 2015 01:03

Quinic Acid

Quinic acid along with citric and malic represent a significant portion of coffee's total acid content. During roasting quinic acid progressively increases as the levels of chlorogenic acid decrease, suggesting that its formation results from the cleavage of the chlorogenic acid moiety. 

Thursday, 23 April 2015 22:58

Chlorogenic Acid

Discovered in 1932, chlorogenic acids (CGA) represent a large family of esterified compounds present in green and roasted coffee. During roasting, CGA's slowly decompose to form caffeic and quinic acid with about 50% of the original CGA being destroyed in a medium roast.