Tagged “roasting”
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Why does coffee foam? Crema, carbon dioxide and freshness
How roasting gas, pressure, grinding, Arabica, Robusta and freshness create espresso crema, and what foam cannot prove.
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Flavoured coffee: marketing gimmick or worthwhile taste?
Learn how vanilla, hazelnut and caramel coffees are flavoured, how to read the label, protect your grinder and distinguish added flavour from origin notes.
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How Switzerland influences coffee flavour
Separate producer-country terroir from Swiss selection, roasting, water and freshness, then choose beans suited to your brewing method.
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The science of coffee roasting: understanding the art and chemistry
Maillard reactions, first crack, degassing, acidity and bitterness: reliable landmarks for understanding what changes during coffee roasting.
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The journey of coffee: from plantation to cup
Follow coffee from cherry to cup through cultivation, harvesting, processing, drying, transport, roasting, grinding and brewing.