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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.

Last modified on Monday, 15 January 2018 19:28

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.

Last modified on Friday, 05 January 2018 09:15
Wednesday, 27 December 2017 06:21

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.

Last modified on Thursday, 28 December 2017 06:25
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.