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Coffee Science

What is Air Roasted Coffee?

“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…
Kaladi
October 21, 2020
Coffee Science

Preserving Coffee Freshness by Freezing.

(Coffee) staling is defined as the loss and alteration of the volatile aroma constituents. When it comes to preserving coffee’s freshness, there is a lot of conflicting information on how best to maintain fresh roasted flavor. For many years it has been established knowledge that keeping coffee beans in the…
Kaladi
October 21, 2020
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. Too acidic coffee can be soury and have unpleasant, edgy bodily sensations. Others may experience digestive issues from too acidic coffee. For this reason, many seek out “low…
Kaladi
October 21, 2020
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 of a grind. The first is due to improper roasting, the latter two are due to improper brewing. Bitterness due…
Kaladi
October 21, 2020
Coffee History

Brief History of Coffee Roasting

While coffee has been around for centuries the act of buying roasted coffee did not come about until the mid to late 1800’s. This was because the buying of green, unroasted coffee was the only way to ensure you were getting only coffee and not coffee mixed with cereal substitutes.…
Kaladi
October 20, 2020
Coffee History

Michael Sivetz – Champion of the Fluidized Bed Air Roaster

Michael Sivetz Chemical Engineer and Coffee Industry Consultant When Mike Sivetz first began his career in the coffee industry he wasn’t necessarily all that interested in coffee roasters – they were simply one part of a larger responsibility. A chemical engineer, he was first hired by General Foods for their…
admin
October 19, 2020
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…
Kaladi
October 17, 2020
Coffee Science

Coffee Varieties

The coffee tree comes from a large family of evergreen shrubs so to call it a tree may be somewhat of an exaggeration. For much of coffee’s recent history, the species and variety of the tree was chiefly a concern of the coffee farmer’s efforts to combat disease and pests…
Kaladi
August 20, 2019
Coffee Science

Made in the Shade

The coffee tree originated in northeast Africa and over the last five hundred years or so made its way around the globe. It is really a bush, rather than a tree, preferring to grow under a canopy of shade trees.Traditionally, coffee trees would be interspersed with other trees and plants…
Kaladi
August 20, 2019
Coffee History

Labeling Confusion

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.…
Kaladi
August 20, 2019