Reformatory Caffeine Lab – Step Blend
The Onibus was also a little old, but some of the sweetness still was hanging around. I look forward to trying everything they have in person I September. Need to […]
The Onibus was also a little old, but some of the sweetness still was hanging around. I look forward to trying everything they have in person I September. Need to […]
As an added bonus, I also got to try some Japanese goodies, this time in the form of Switch Coffee Tokyo. Unfortunately it was a little old to really express […]
In a totally unfair comparison, this little cup was senbloodysational. Why unfair? Well it’s a #90plus Panama Gesha Perci.. The complex sweetness, balanced body, and delicious finish provided one hell […]
There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked meat, fried onions, roasted coffee, and toasted bread. The reaction’s name is a little deceptive, because it’s really an umbrella term for a number of reactions that can produce a complex range of products. The main stages, and some of the different classes of products, are summarised in this graphic.
Whether you’re a coffee connoisseur or completely unfussy about the manner in which you get your caffeine fix, there’s no denying that the smell of freshly-brewed coffee in the morning is an invigorating one. The chemistry behind this aroma, though, is far from simple; a complex collection of chemical compounds are responsible, and this graphic takes a look at a selection of these.
Bemused teachers have been told to stop drinking coffee in front of students under a food health rating policy introduced into ACT public schools in March that deems pizzas, burgers […]
Despite predictions a latte will soon cost a fiver, the Gilkatho Cappuccino Index for March 2015 puts the average price of a cappuccino in Melbourne at $3.43 – second-cheapest in […]
Rising temperatures resulting from climate change are fuelling the growth of rust, a disease ravaging coffee plantations in Central America. We report from Nicaragua’s Jinotega hills, where starving villagers are desperate to save their livelihoods.
El Pilon in a natural Mocha variety, from the Tarrazu region of Costa Rica. During his presentation in the #WBC2015 finals, Ben Put mentioned the epic journey that this coffee had to overcome to make it from Yemen to Costa Rica, and he wasn’t kidding. Here is a map to give you an idea.
One of the presentations that I enjoyed the most from the finals round of the #WBC2015 was that of Ben Put. For many, the vacuum sealer in the espresso round was the highlight, but for me, it was the breakdown of the impact that carbon dioxide has on coffee.