We're excited to be conducting our Coffee Science Certificate (CSC) course at our education partner CoffeePRO in Hong Kong. For more information read here.
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.
The following article was written by the late Michael Sivetz, inventor of the fluid bed coffee roaster. The opinions expressed in this article are not those of coffeechemistry.com, nor do we endorse any of its claims. The article is only meant for educational purposes.
In 1975 Sivetz invented and patented an improved method for roasting coffee beans.
After a sold out session last year, we're pleased to announce that we will be conducting another Coffee Science Certificate (CSC-1) seminar in London October 6-7th, 2015. For more information see our events page. Pre-registration is required.
We're pleased to announce that we'll be conducting a Coffee Science Certificate (CSC) seminar in Los Angeles, CA on July 29-30th, 2015. For more information on this and upcoming event see our events page.
Future seminar: Los Angeles, CA - June 28-29th, 2016
We're pleased to announce that we'll be conducting a Coffee Science Certificate seminar (CSC-1) on June 23-24th, 2015 in Burlington, VT. Registration for this is session is CLOSED.
Talk to any chef or experienced foodie and everyone will agree that sugars play an important role in the overall pleasure we receive from eating. From breakfasts to late night desserts, sugars make an impact in our sensorial experience.
Last month we briefly discussed the role of chlorogenic acid (CGA) and its decomposition during roasting. This month we’ll focus in a bit more on CGA’s secondary compounds and introduce citric acid in an effort to understand its affect on overall quality.
Welcome to this month’s issue of coffee science. In our last series we discussed the role of two alkaloids: caffeine and trigonelline and their role in coffee’s composition. This time we’ll explore some of coffee’s more common compounds, namely carbohydrates and proteins, and discuss how these seemingly ordinary compounds contribute to coffee’s alluring aroma.
Everyday millions of people around the world begin their day religiously with a morning cup of coffee. Though today we easily identify coffee in its beverage form, it wasn't always this way in the beginning.
June 30, 2014 - Interested in Coffee Science? Come attend any of our Coffee Science Certificate (CSC) seminars coming to a city near you in 2014.