Blog
3 Février 2026
HOW DO ULTRASOUNDS AND SONICATION ENHANCE COFFEE EXTRACTION ?
HOW DO ULTRASOUNDS AND SONICATION ENHANCE COFFEE EXTRACTION? Cold brew in 3 mn? Recent advances in ultrasound-assisted extraction make it...
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3 Février 2026
WHEN SOIL SPEAKS
WHEN SOIL SPEAKS: How Geochemistry Unmasked the Kona Coffee Fraud Revealing Coffee’s True Origins Through Geochemistry In 2020, Bitter and...
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3 Février 2026
WHY ARE ESPRESSO MACHINES STILL STUCK IN THE PAST ?
Why Are Espresso Machines Still Stuck in the Past? I have just visited HOST Milan 2025, especially the areas dedicated to coffee. I have seen...
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3 Février 2026
THE SCIENTIFIC MATURITY OF COFFEE EVALUATION (CVA)
From Rosemary Pangborn to Coffee Value Assessment and Q Grader Program: The Scientific Maturity of Coffee Evaluation During the last World Of...
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3 Février 2026
FROM 20 EXAMS TO 9: WHAT THE “EVOLVED Q GRADER" REALLY MEANS FOR THE INDUSTRY
From 20 Exams to 9: What the “Evolved Q Grader” Really Means for the Coffee Industry The Q Grader Program — for two decades the global...
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3 Février 2026
HE “RIO” FLAVOUR NOTE: DEFECT OR CULTURAL PREFERENCE ?
THE “RIO” FLAVOUR NOTE: Defect or Cultural Preference? Coffee traditions in Turkey, Lebanon, and Greece highlight how cultural context shapes...
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3 Février 2026
DNA DOESN'T LIE - WHAT WE FOUND IN FOUR “SPECIALTY COFFEES"
DNA Doesn’t Lie – What We Found in Four “Specialty” Coffees In the past weeks, I asked for DNA analyses by a laboratory specialized in coffee...
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2 Février 2026
DO YOUR WINE PREFERENCE PREDICT YOUR COFFEE TASTE ?
Do Your Wine Preferences Predict Your Coffee Taste? As a coffee scientist and flavor analyst, I’ve often observed an intriguing correlation...
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11 Novembre 2025
STOP PSEUDO SCIENCE IN COFFEE !
STOP PSEUDO SCIENCE IN COFFEE ! “Is the Specialty Coffee Association and World Coffee Competition promoting pseudoscience?” In the world of...