We're honored to of had some of our research on cold brew chemistry published in this month's issue of Roast Magazine.
The research which was independently conducted by our coffee scientist, Joseph Rivera, utilized high performance liquid chromatography (HPLC) to analyze differences between hot vs cold brewed coffee. Check out the article, it will sure surprise you.
We're pleased to announce that CSC-2 will be launched for the first time in Italy. The course will be hosted by our education partner Nuova Simonelli at the Simonelli Group Factor. For more information on this session click here.
We're pleased to announce that we will be conducting another Coffee Science Certificate (CSC-1) session in Italy in July. This session will be hosted by our education partner Simonelli Group.
For more information please see here.
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.
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.
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!).
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.
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.
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.
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.