Blog
23 Avril 2025
THE SCIENCE OF TEMPERATURE AND SENSORY PERCEPTION
THE SCIENCE OF TEMPERATURE AND SENSORY PERCEPTION One of the most overlooked yet fundamental aspects of coffee tasting is...
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23 Avril 2025
STOP WITH THE MYTH OF 800-1000 FLAVOUR MOLECULES IN COFFEE AROMA
STOP WITH THE MYTH OF 800-1000 FLAVOUR MOLECULES IN COFFEE AROMA The Myth of Coffee's 800–1000 Flavour Molecules: A Scientific...
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23 Avril 2025
UNLOCKING THE SECRETS OF POST-HARVEST COFFEE PROCESSES THROUGH FLAVOUR MARKERS
UNLOCKING THE SECRETS OF POST-HARVEST COFFEE PROCESSES THROUGH FLAVOUR MARKERS In the evolving world of coffee post-harvest...
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23 Avril 2025
DOES COLOUR MATTER IN COFFEE ?
DOES COLOUR MATTER IN COFFEE ? The Hidden Power of Colour in Your Coffee Cup - crossmodal associations Did you know that the colour of...
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23 Avril 2025
ARE SINGLE-SERVE COFFEE CAPSULES REACHING THE END OF THEIR LIFECYCLE IN THE EU ?
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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20 Janvier 2025
STOP WITH THE MYTH OF COFFEE BEING SECOND MOST TRADED COMMODITY !
STOP WITH THE MYTH OF COFFEE BEING SECOND MOST TRADED COMMODITY ! It's a common belief that coffee is the second most traded commodity...
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20 Janvier 2025
COFFEA HUMBLOTIANA: A RARE AND NATURALLY DECAFFEINATED COFFEE
Coffea humblotiana: A Rare, Naturally Decaffeinated Coffee Species The Humblot coffee tree, native to the Comoros archipelago,...
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20 Janvier 2025
WHAT IS THE PROBLEM WITH CASCARA BEVERAGES ?
WHAT IS THE PROBLEM WITH CASCARA BEVERAGES ? Regulatory and Legal Hurdles Challenging microbiological sepcifications for Food...
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20 Janvier 2025
HOW MATCH LATTES BECAME MORE TRENDY THAN SPECIALTY COFFEES
How Matcha Latte and Matcha beverages became more trendy than Specialty Coffees According to market research, the global matcha market was...
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20 Janvier 2025
IS OLEOGUSTUS THE 6th TASTE ?
Is Oleogustus the 6th taste ? What makes milk-based coffee so satisfying? Beyond its creaminess and ability to mellow coffee's natural...
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20 Janvier 2025
THE SCIENCE OF BITTERNESS IN COFFEE: A TASTE LIKE NO OTHER
The Science of Bitterness in Coffee: A Taste Like No Other Did you know that the bitterness of coffee is far more complex than other basic...
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2 Décembre 2024
SWITZERLAND’S ESPRESSO: WHAT'S GOING WRONG ?
SWITZERLAND’S ESPRESSO: what’s going wrong ? Did you know that preparing a perfect espresso is a true science? Yet, in many Swiss cafés and...
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15 Novembre 2024
TO QUENCH OR NOT TO QUENCH ? THAT IS THE QUESTION !
To Quench or Not to Quench? That is the Question! WHAT IS QUENCHING ? Quenching is the process of cooling freshly roasted coffee beans by...
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9 Novembre 2024
WHEN AI MEETS SENSORY ANALYSIS : THE FUTURE OF COFFEE QUALITY
WHEN AI MEETS SENSORY ANALYSIS : The Future of Coffee Quality In the world of coffee, the role of sensory analysis and the expertise of...
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1 Novembre 2024
ACRYLAMIDE IN ROASTED COFFEES
ACRYLAMIDE IN ROASTED COFFEE This chemical substance is classified as « probably carcinogenic » by some health agencies, including the WHO,...
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20 Octobre 2024
EXPLORING FLAVOURED "MOSTO"
FLAVOURS IN COFFEE - 2 Exploring Flavoured “Mosto” in Green Coffee Infusion. The different types of Mostos must be defined in order to...
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17 Octobre 2024
FLAVOURS - REGULATIONS
FLAVOURS Definitions across the world Flavouring regulations vary across different regions and countries, and the classification of...
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17 Octobre 2024
THE NAGOYA PROTOCOL
The Nagoya Protocol (signed in 2010 and effective in 2014) The Nagoya Protocol is an international agreement under the Convention on...
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17 Octobre 2024
THE AEROPRESS
THE AEROPRESS is a relatively modern coffee brewing method invented by Alan Adler in 2005. Adler, a Stanford University engineering instructor,...
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17 Octobre 2024
Q-Arabica Grader Course
Q ARABICA GRADER COURSE Taking the Q Arabica Grader course from the Coffee Quality Institute (CQI) is a fantastic step for any serious coffee...