Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

This text is simultaneously a podcast episodeavailable with vidoe on Youtube) and blog post so please subscribe to our podcast CoffeeScience for CoffeePreneurs and YouTube channel if you like to either listen to content on the go or keep yourself awake with some visual stimuli while going through heavy (but useful) content. If Rate of …

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Organic acids in coffee. Is it relevant at all?

Differentiation and identification of organic acids in coffee education has been a major topic in all established education systems and still is. We have always been really sceptical about it’s relevance and have been carrying out some experiments looking into this, and in this video I explain our findings

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