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WHEN AI MEETS SENSORY ANALYSIS : The Future of Coffee Quality In the world of coffee, the role of sensory analysis and the expertise of...

ACRYLAMIDE IN ROASTED COFFEE This chemical substance is classified as « probably carcinogenic » by some health agencies, including the WHO,...

FLAVOURS IN COFFEE - 2 Exploring Flavoured “Mosto” in Green Coffee Infusion. The different types of Mostos must be defined in order to...

FLAVOURS Definitions across the world Flavouring regulations vary across different regions and countries, and the classification of...

The Nagoya Protocol (signed in 2010 and effective in 2014) The Nagoya Protocol is an international agreement under the Convention on...

THE AEROPRESS is a relatively modern coffee brewing method invented by Alan Adler in 2005. Adler, a Stanford University engineering instructor,...

Q ARABICA GRADER COURSE Taking the Q Arabica Grader course from the Coffee Quality Institute (CQI) is a fantastic step for any serious coffee...

BIODYNAMIC COFFEE FARMING : The Case of Fazenda Camocim in Brazil. Biodynamic farming is an advanced agricultural approach that goes beyond...

The Arara Coffee Variety: Scientific Insights and Popularity in Brazil Arara is a recently developed coffee variety that has gained...

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