April 26, 2012 - Check out this month's issue of Roast Magazine where we discuss  'The Chemistry of Brewing' from bean to cup. In this issue we'll discuss how water interacts with solubles, flavor formation, interaction of organic acids, cold extraction, as well as the role of caffeine in taste. Although the article is meant to be introductory - we've tried to stay clear of discussing far too familiar factors such as time/temp/grind size - or issues covered in almost every brewing workshop ever presented. For more detailed information on the chemistry of brewing make sure to sign up for our next chemistry of coffee seminar coming to a city/country near you.

April 18, 2012 - This weeks starts the 24th Annual SCAA conference in Portland, Oregon. With over 10,000 people in attendance the event is sure to be the largest single coffee event on earth. For those interested in expanding their scope of science, we will be presenting the "Organic Acids & The Chemistry of Coffee" on Sunday, April 22 (SOLD OUT). Safe travels and see you all in Portland.

April 12, 2012 - Listen up folks. We are happy to announce the final release of our newest technical module: The Chemistry of Brewing. So if you ever wondered what exactly happens when water interacts with coffee grounds, or which compounds are extracted and how all this impacts flavor - be sure to enroll in our next session. The module will be presented later this year in Paris, London as well as several others cities. Contact us for more information.

April 8, 2012 - Easter has arrived and that means chocolate. Although a very small amount of caffeine is contained in chocolate its stimulatory effects on our body are quite limited.

But for those wishing to get a equivalent buzz off milk chocolate - be ready to eat at least 81 pieces of Hershey Kisses to get the same buzz as a cup for regular coffee.