• Need technical assistance? We have over a decade of experience in all aspects of coffee science.

  • Explore the chemistry of coffee with our Coffee Science Certificate (CSC) program.

  • 90% of caffeine is extracted within the first minute of extraction. Learn more about the chemistry of brewing at our upcoming seminar.

  • There are over 1,000 compounds in roasted coffee.

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The Chemistry of Organic Acids: Part 1

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In the past two series of articles we briefly discussed a handful of important chemical components. This month we will zoom in organic acids and explore their role in flavor development in coffee.

Coffee Science seminar coming to Toronto

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Interested in coffee science? Make sure to attend our Coffee Science Certificate (CSC) seminar in Toronto, CANADA on May 18-19th. Seating is limited so pre-register soon. 

Coffee Science Newsletter

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

Unlocking Coffee's Chemical Composition: Part 2

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Welcome to this month’s issue of coffee science. In our last series we discussed the role of two alkaloids: caffeine and trigonelline and their role in coffee’s composition. This time we’ll explore some of coffee’s more common compounds, namely carbohydrates and proteins, and discuss how these seemingly ordinary compounds contribute to coffee’s alluring aroma.

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