Things to read when you're bored

So what is degassing? When coffee is roasted, gases form inside the bean. After roasting, gases (mostly carbon dioxide) start seeping out. When coffee is a few days old and very fresh, a bulk of the carbon dioxide formed leaves...
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Many changes occur during bean development and many mistakes too. Bean development is the crucial time where the flavor and aromas are created during roasting. Each chemical change and how it’s managed will contribute to the flavor profile. How and...
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Body in coffee is the sensation of weight and texture that is felt while drinking. It is something we feel in our mouth when we are drinking coffee rather than something we can taste. You will normally use terms such...
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Roasting transforms coffee from a green seed to the aromatic, flavorful bean we love. But what happens during the process? When we roast coffee beans, they undergo physical and chemical transformations. In this first part of a two-part series, learn...
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Green bean moisture content in specialty coffee usually varies from 10–12%, although the International Coffee Organization accepts a broader range, between 8–12.5%. Our coffees fall in the specialty range of 10–12%,  Low moisture content in a green coffee (under 10%) can result in...
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