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Wednesday, 25 April 2012 06:14

Check Out our "Chemistry of Brewing" Article on Roast Magazine

April 26, 2012 - Check out this month's issue of Roast Magazine where we discuss  'The Chemistry of Brewing' from bean to cup.

In this issue we'll discuss how water interacts with solubles, flavor formation, interaction of organic acids, cold extraction, as well as the role of caffeine in taste.

Although the article is meant to be introductory, we've tried to stay clear of discussing far too familiar factors such as time/temperature/grind size, or issues covered in almost every brewing workshop ever presented.

For more detailed information on the chemistry of brewing make sure to sign up for our next Coffee Science Seminar coming to a city/country near you.

 

Read 3901 times Last modified on Saturday, 19 March 2016 16:59

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