Blog

Is Oleogustus the 6th taste ? What makes milk-based coffee so satisfying? Beyond its creaminess and ability to mellow coffee's natural...

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...

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...

To Quench or Not to Quench? That is the Question! WHAT IS QUENCHING ? Quenching is the process of cooling freshly roasted coffee beans by...

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...

← Page précédente Page suivante →