• 1
  • 2
  • 3
  • 4b
  • 7
  • 8
  • 9

We're excited to be part of the Coffee Hub Research team. We'll be kicking off the launch of this collaborative organization next week during the Host Expo in Milan, Italy. Come by and say hello if you are attending.

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.

Save

Last modified on Saturday, 01 April 2017 11:59
Tuesday, 16 August 2016 09:39

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 Saturday, 08 October 2016 23:14
Tuesday, 19 January 2016 18:21

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 12:50

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 09:16

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.

Monday, 04 May 2015 22:59

5 Caffeine Facts You Didn't Know

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

Thursday, 23 April 2015 21:03

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 18:58

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. 

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.