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

The affect of roasting and grinding on cell structure

My favourite part of doing a roasting course was watching green coffee beans turn into a caramel, chocolate-brown colour through a little viewing window while their powerful aroma filled the room.  Over a couple of short minutes, thousands of chemical reactions take place together with irreversible physical changes that allow us to extract the aroma and flavour locked inside beans. Let’s look deeper inside a bean to see exactly how this transformation happens on a microscopic level.
Read More