Coffee Science

“Roasting is essentially a process of exposing the green coffee beans to a warming process that is sufficiently fast to drive off the free and bound moisture of the bean and the dried bean residue is heated to more than 400 F. At about this temperature, pyrolysis, or thermal decomposition…

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…

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:…

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…