The Science of Coffee Freshness: Why “Degassing” is a Roaster’s Secret Weapon
There is a common misconception in the world of specialty coffee that “fresher is always better.” We’ve been conditioned to […]
Coffee Science
The Secrets of High Altitude: Why Mountains Make Better Coffee
Have you ever noticed that when you’re looking at a bag of specialty coffee, there is almost always a number
The Science of the Decaf Process: How to Remove Caffeine Without Losing Flavor
For decades, decaf coffee was the punchline of every joke in the specialty coffee world. It was often viewed as
The Chemistry of Water: How Ions Unlock Coffee Flavor
I remember a specific trip I took to a coastal town a few years ago. I had brought my favorite
The Physics of the Pour-Over: Why Kettle Height and Flow Rate Matter
If you have ever stood in a high-end specialty cafe and watched a barista prepare a V60 or a Chemex,