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FIRST CRACK PROFILES: A WINDOW INTO GREEN COFFEE HOMOGENEITY AND POST-HARVEST CONSISTENCY In coffee roasting, first crack (FC) is more than...

COFFEE FLAVOURS UNDER INVESTIGATION - CASE STUDY: INFUSED COFFEES I’m thrilled to announce that I’ll be speaking at the Nordic Coffee Fest...

ARABICA PRICES ARE SURGING: WHO'S WINNING & WHO'S STRUGLING ? The C-market for Arabica is climbing fast, creating winners and losers in...

THE WAVES OF BARISTAS: A JOURNEY THROUGH GENERATIONS Coffee is not just a drink—it’s a cultural movement, shaped by generations of coffee...

THE SCIENCE OF TEMPERATURE AND SENSORY PERCEPTION One of the most overlooked yet fundamental aspects of coffee tasting is...

STOP WITH THE MYTH OF 800-1000 FLAVOUR MOLECULES IN COFFEE AROMA The Myth of Coffee's 800–1000 Flavour Molecules: A Scientific...

UNLOCKING THE SECRETS OF POST-HARVEST COFFEE PROCESSES THROUGH FLAVOUR MARKERS In the evolving world of coffee post-harvest...

DOES COLOUR MATTER IN COFFEE ? The Hidden Power of Colour in Your Coffee Cup - crossmodal associations Did you know that the colour of...

ARE SINGLE-SERVE COFFEE CAPSULES REACHING THE END OF THEIR LIFECYCLE IN THE EU ? The EU PPWR and Its Impact on Coffee Capsules: What You Need...

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