perception in coffee tasting

The power of perception in coffee tasting

Dr Monika Fekete investigates the role of minerals in brew water, asking whether they influence extraction or if it’s just our taste buds. “You must realise the power that water has,” explains Yanina Ferreyra, the recently crowned Australian Specialty Coffee Association Australian Brewer’s Cup champion. Reflecting on her journey, she stresses “water plays a gigantic role, but there is much left to discover. Working with water opens up lots of questions”.
Read More
butterfly latte art

Jibbi Little’s butterfly latte art

BeanScene welcomes Jibbi Little to the editorial team as she demonstrates one of her favourite floating insects. I finally did it. I’m sitting here writing my first editorial
Read More
water temperature espresso extraction

How brew water temperature effects espresso extraction

Dr. Monika Fekete investigates the chemical and sensory effects of different brew water temperature on espresso extraction. Do you feel like a refreshing cold brew in the summer heat? Or what about an iced latte? Whichever you prefer, there are a range of factors that contribute to their unique tastes, and the temperature they are prepared at is certainly a big one. While it’s easy to appreciate the difference between cold and hot brewed coffee, it takes careful investigation to dissect how fine-tuning brew water temperatures can affect physical and sensory outcomes. 
Read More
professional goals

New year, new you: how to achieve professional goals in 2019

New Year’s celebrations have well and truly finished and some of you may have already drafted resolutions to keep your personal and professional goals on track for the year ahead. The start of a new year presents no better time than to evaluate your career, so ask yourself: what do you want?  Where do you want to be by the end of 2019? What would be your ideal job? Even if you’re dead-set in love with your current position, what skills or qualities do you want to develop? Whatever your goals are, you can get there if you start identifying them. 
Read More
office coffee

Top office coffee solutions

Everyone deserves good coffee. However, for many office workers, access to professional equipment and skilled baristas is restricted. Some choose to make their own morning coffee at home and try not to spill it on the peak-hour train. Others enjoy revert to drive-through options, while some commit to getting up 15 minutes earlier just to detour to their regular café in order to start the day right. But this option is costly, and often time consuming. Then comes the afternoon slump with little to no extra time to exit the building or convince the boss that taking a 15-minute coffee break won’t turn into half an hour.
Read More
roasting curve

How to ride the roasting curve

For a barista, finding out all the things that can massively influence the end flavour of coffee, such as origin, processing, and brewing, is game changing. As a coffee roaster, I’ve had a similar moment.  Although we know coffee flavour is developed further during the roasting process, we’re not seeing enough transparent discussions about roasting in the coffee community, not the way we do about brewing and equipment. 
Read More
coffee science

How minerals modulate taste and their role in extraction

A truly outstanding brew depends on many factors falling into place at once. Carefully chosen and roasted beans need to work harmoniously with matching water and a strict brew method to extract and highlight desired flavours. Increasingly, brewers are focused on the impact water has on taste outcomes. According to 2017 World Brewer’s Cup Runner-up Sam Corra, one of the most important factors to brewing an amazing coffee experience is having a brew water that will best represent a coffee’s attributes. He notes, however, that one water formulation will not necessarily suit other coffee varieties, processes, and origins.
Read More