Coffee Science Certificate (CSC-1) seminar coming to Melbourne, Australia.
We are happy to announce that we will be conducting our Coffee Science Certificate (CSC-1) course in Melbourne, Australia. If you are interested in attending, please register soon. Seats for this event are limited.
For more information read here.
Coffee Science Certificate coming to Los Angeles.
We're kicking off the new year by conducting another Coffee Science Certificate (CSC-1) course right in our home base of Los Angeles, CA. Due to our busy international schedule this will likely be our only USA based session. Don't miss this chance to expand your technical coffee knowledge!
For more information visit our seminars page.
World Map of CSC Seminars 2018
For 2018 we're pleased to announce the following cities where we will conduct our Coffee Science Certificate (CSC) seminars. If you've ever wanted to up your technical coffee skill, make 2018 the year to do it. For more information go to our seminars page and Pre-Register for an upcoming event.
The Chemistry of Brewing in your Cup
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.
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.
Organic Acids Revisited - Roast Magazine
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.
The Chemistry of Organic Acids in Coffee: Part 3
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.
5 Caffeine Facts You Didn't Know
Think you know caffeine? Check out these five caffeine facts that will blow your mind.
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.
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.
Differences between Arabica and Robusta Coffee
Although arabica and robusta coffee may appear similar appearance - there are a number of differences that significantly differentiate these two popular species of coffee. The following list points out a few basic differences.