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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 Sunday, 11 September 2016 11:35
Tuesday, 12 April 2016 08:28

The Chemistry of Coffee (video)

Here's a video we helped develop with the American Chemical Society (ACS). Enjoy!

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.

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.