• 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.

  • Ensure consistency by measuring roast color with our infrared JAVALYTICS color analyzer.

  • Need a professional assessment of your green coffee? We provide a comprehensive testing package.

  • It takes approximately 5 years before coffee makes it to your kitchen table. Learn more about coffee production at our seminar.

Coffee Flavor Wheel presented at SCAA

on . Posted in SCAA

If you've ever wondered about the science behind the Coffee Taster's Flavor Wheel (GE353) - make sure to attend our coming seminar at SCAA. Explore how the flavors are formed and how they all work to make up this ever popular coffee tool. 

Portable Moisture Meter

on . Posted in Online Shop

Moisture plays an critical role during roast, having too much or too little can significantly alter your roasting profile and ultimately the quality of your coffee. Take control of your roast with this convenient and versatile moisture meter - now with a larger LCD screen.

Free shipping from now until May 1st for orders shipped within the continental USA. To place an order email us today.

CSC-1 Seminar coming to San Francisco: April 16-17th

on . Posted in Seminars

Okay coffee geeks, so for all you who missed our previous sessions in Los Angeles, Portland and Seattle, we're back! This time in San Francisco, CA.

WIRED: What's Inside Your Cup

on . Posted in Events

Unlocking Coffee's Chemical Composition: Part 1

on . Posted in Articles

Everyday millions of people around the world begin their day religiously with a morning cup of coffee. Though today we easily identify coffee in its beverage form, it wasn’t always this way in the beginning.

Throughout history, coffee has taken on several physical transformations, initially serving as an energy source when nomadic tribes combined coffee berries with animal fat as an early form of an energy bar. Later it was consumed as a tea, then wine, and finally to the beverage we’ve come to identify today. But how much of coffee’s chemical composition do we actually know?

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