All Posts By

Mark Overly

Coffee Acidity Coffee Science

Coffee Acidity

Acidity is the bright, dry sensation that enlivens the taste of coffee. Many coffee drinkers have a negative association with coffee acidity. Coffee that's too acidic can be soury and spark unpleasant, edgy bodily sensations, or cause some people to experience digestive issues. For this reason, many seek out “low…
Mark Overly
October 21, 2020
Bitterness in Coffee Coffee Science

Bitterness in Coffee

Bitterness in coffee is the unpleasant, lingering aftertaste in the cup. Bitterness in coffee can be attributed to three general causes: poor Roastcraft, too much coffee used, and too fine a grind. The first is due to improper roasting, the latter two to improper brewing. Bitterness due to improper roasting:…
Mark Overly
October 21, 2020
What is the difference between Fair Trade and Direct Trade? Coffee Sustainability

What is the difference between Fair Trade and Direct Trade?

Some years ago, in response to the increasing use of artificial ingredients in food products, a few companies began labeling their products as ‘all natural’ to differentiate themselves from their competitors. Consumers, wary of the artificial ingredients that had become pervasive in their food, responded enthusiastically to the new labeling.…
Mark Overly
October 21, 2020
Roast Profiling Coffee Science

Roast Profiling

It is often said that taste is subjective. While certainly true, it’s important to remember there is a difference between taste preferences and taste faults. For example, some people may like a very strong cup of coffee. In an effort to increase strength, they may use too much coffee for…
Mark Overly
October 21, 2020