Adam Carr

Seven Miles CSEC study shuts down espresso myth

A new study from Seven Miles Coffee Roasters and a leading Australian university has revealed a myth exists behind using designer water in espresso coffee. Stripping down and manipulating the chemical balance in water is something widely done in elite coffee-making competitions but Dr Adam Carr of the Seven Miles Coffee Science and Education Centre (CSEC) and the University of New South Wales (UNSW) have revealed the practice may be moot.
Read More

Seven Miles Coffee Roasters digs deep

For the past 50 years, Seven Miles’ Coffee has shared its roasting expertise with hundreds of Australian cafés and thousands of coffee consumers. Within that time, the popular roaster has undergone a name change (formerly Belaroma Coffee), rebranding, a refurbishment of its Manly Vale headquarters in New South Wales, and become a Specialty Coffee Association (SCA) certified barista training campus. But with an increasing thirst for knowledge, Seven Miles Coffee Roasters decided to launch a science and education centre to push the boundaries of coffee experimentation. Leading its Coffee Science and Education Centre (CSEC) is Dr Adam Carr, a chemical engineer who has forged a research career over the past eight years, working at Cornell University, the Massachusetts Institute of Technology, and Aerodyne Research.
Read More