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Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee
Source: https://pubs.acs.org/doi/full/10.1021/acs.jafc.7b03310
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Nordic roasting style
Written by: Veronika Galova Vesela (https://www.roestcoffee.com/roestblog/nordic-roasting-style)
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Development Time và Điều kiện tiên quyết cho mọi mẻ rang cà phê thành công
*Development time là Thời gian rang để hạt phát triển hương vị
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Finding and setting your perfect curve & parameters with Norwegian Coffee Roasting Champion Simo Christidi
1) Roasting Curve File: Roast Profiles Simo C: Whenever a new batch of green beans arrives, in order to find the best (or right) production profile, our standard approach is to have three different profile roasts first, and compare the three different profiles of the coffee. Having a powerful tool as Cropster, gives us the possibility […]
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WHAT IS BAKED COFFEE? (MOST PROS DON’T KNOW!)
For years I’ve been promoting the idea of a steady decline in the ROR (rate of rise) during roasting. Recently I’ve heard of some “educators” publicly discrediting the idea of a steadily declining ROR, so I think it’s time to address this issue.
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Varieties of Coffee: What They are and Where They Come From
When it comes to coffee, we all know that Arabica is (mostly) better than Robusta. But dig a little bit deeper into Arabica, and you’ll find that there’s an entire world of different varieties out there. If you’ve ever seen the words “SL-28″, “Pacamara” or “Catuai” on a bag of coffee and had only a […]
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In search of Arabica in Vietnam’s war-scarred soil
Arabica could hold the key to escaping poverty for farmers in Vietnam’s province Quang Tri, but is it a sustainable option?
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Độ rang ảnh hưởng đến hương vị cà phê như thế nào?
Câu hỏi đặt ra là Barista có cần biết rang không? Theo Cọ, câu trả lời là có, nó cũng giống như roaster ngoài cupping cũng nên biết pha để biết mình rang có bị lỗi gì hay không vì hương vị cà phê khi cupping và khi pha có thể khác nhau rất nhiều.
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