Our category for coffee science means direct links or posts of articles, but also our own material that derives from reading sensory science materials.
If you are reading this, you probably noticed a warning within our espressoA small coffee beverage, about 20 ml, prepared on an A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small machine where
Breaking down coffee…literally
Here’s what happens to coffee before it leaves Gitesi station
Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in and talking about the taste lexicon of coffee with Tom and Chris Schooley
Describing the In the mouth sensations derived from the basic flavors: salty, sweet, sour, bitter, savory (umami). These are the core sensations that can be experienced without the input of the olfactory, through the papilla located in of coffee.
When in Central America last January, Tom recorded his thoughts on this widespread issue.