August 19, 2008 - What do rotten eggs, bad breath, and stinky feet all have in common with coffee? Well, more than you think!
August 20, 2008 - Dora Jaramillo slides off the top of a wooden box to reveal 36 numbered vials of "perfume." Each number in the kit corresponds to a different aroma commonly found in coffee, some positive (lemon and butter) and some not so positive (medicinal and rubber). These codified aromas are part of Jaramillo's professional infrastructure...
See LA Times article
In both arabica and robusta coffee, free and bound proteins account for roughly 10 to 13% of coffee’s dry matter. Since proteins are made of smaller components called amino acids - these can vary significantly within each coffee based on a number of factors.
That's right. These nitrogen containing pyrazines or specifically 3-isobutyl-2-methoxypyrazine are present in a wide range of food products including green coffee and bell peppers.
February 19, 2009 - Should we drink our coffee or smell it? That's the question scientists at the National Institute of Advanced Science and Technology are asking.
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.
The transformation from raw bean to finished product is perhaps one of the more complex stages in coffee production.
If you take a lot of green beans and smell it, it hardly has any of the characteristics that we would typically associate with roasted coffee. Yet once roasted, the raw materials within the raw bean undergo a significant transformation to give rise to hundreds of new compounds that we can appreciate.