Crema: How It’s Formed, What It Tells Us, & How to Learn From It

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Espresso is a complex beverage characterised by a signature layer of crema. For some, the crema is seen as a fundamental part of the espresso. For others, it’s viewed as an unnecessary byproduct of the extraction process. To find out why people view crema so differently, I reached out to three coffee specialists for their insight. Here’s what they had to say about crema is and what it can tell us. WHAT IS CREMA? Crema is formed during espresso extraction. In James Hoffmann’s book, ‘The World Atlas of Coffee’, he explains that when water is under pressure, it dissolves more carbon dioxide, which is a gas in the coffee beans Read the full article…

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World Coffee Research Launches Global Survey on Agricultural Research Priorities

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Only one more day to participate in the @WCoffeeResearch (WCR) Agricultural Research Priorities Survey! Learn more and take the survey here. Agricultural research and development are critical for securing the future of coffee.  World Coffee Research (WCR) has designed a global survey on agricultural research priorities with input from other coffee organizations including the SCA. The survey aims to understand the needs of the coffee industry in agricultural research and development. The purpose of the survey is to amplify the voices of the coffee community and to help the research community understand the professional and business needs that can be addressed by scientific, academic, and applied research. Please take a few minutes Read the full article…

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A Single ‘Super Parent’ Plant Birthed All of Arabica, Research Finds

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  A Bourbon variety coffee plant can be traced back thousands of years to a single ‘super parent’ plant, according to new research. When one coffee plant loves another coffee plant… Research first made available this morning has given that age-old story a whole lot more context, at least in the coffee world. It seems all of arabica coffee (Coffea arabica) species can be traced back to one single plant, a “super parent” that came from a speciation event between two other coffee species — Canephora, a.k.a. robusta, and Eugenioides.  That fortuitous event, a beautiful and spontaneous coupling, happened between 10,000 and 20,000 years ago, according to the new study, which resulted from Read the full article…

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What Is a Micro Lot in Specialty Coffee?

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  Over time, many terms have been created and adapted to meet the needs and expectations of the specialty coffee industry. One of these terms is micro lot, which is used by many members of the coffee industry to refer to small, exclusive, and traceable lots of coffee. However, there’s still some confusion as to what exactly defines the term. Over time, many terms have been created and adapted to meet the needs and expectations of the specialty coffee industry. One of these terms is micro lot, which is used by many members of the coffee industry to refer to small, exclusive, and traceable lots of coffee. However, there’s still Read the full article…

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Roast Defects in Coffee: How to Identify Them in The Cup

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  There are a number of different roast defects which can affect the flavour of your coffee. You might taste the burnt and ashy flavours of scorched coffee, or maybe even oaty and bread-like notes of baked coffee.  As a roaster, you won’t want these flavours overpowering the hard work you’ve put into a roast. Identifying these defects by sight and taste will help you roast to a higher standard and more consistently. Read on to discover why cupping is so important in roasting, how to identify defects in cupping, and how to make changes in your roast for that defect. Why Identifying Roast Defects Is Important Roast defects can Read the full article…

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French Press – The History & Brewing Guide

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  You might know it as a cafetiére, plunger or French Press, but the truth is that there have been several patents with different names and from different origins for this popular brewing device. A history lesson is in order to understand how it has evolved over time. You might know it as a cafetiére, plunger or French Press, but the truth is that there have been several patents with different names and from different origins for this popular brewing device. A history lesson is in order to understand how it has evolved over time. The French Press, as designed by Mayer and Delforge in 1852. Credit: beandelivered.com The History Read the full article…

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Astrophysicist Jonathan Gagné Connects Science and Brewing Via Coffee Ad Astra

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  Jonathan Gagné uses his own scientific background to better understand coffee brewing by publishing experiments on his blog Cofee Ad Astra. BY CRAIG BATORYSPECIAL TO BARISTA MAGAZINE ONLINE Photos courtesy of Jonathan Gagné When astrophysicist Jonathan Gagné isn’t searching for exoplanets outside the solar system, you’ll likely find him at his kitchen table exploring the never-ending complexities of specialty coffee. Jonathan, an astrophysicist who started the coffee blog Coffee Ad Astra, is currently pursuing a second postdoctoral fellowship at the Institute for Research on Exoplanets at the University of Montréal. In his free time, he explores and diagnoses complex issues around coffee brewing. Jonathan first became interested in coffee while Read the full article…

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A Friendly Face in Troubling Times: Bialetti Introducing a Pourover Brewer

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  The Bialetti 6 Cup Ceramic Pourover, which is expected to be available this summer. All images courtesy of Bradshaw Home. A little familiarity can go a long way in providing comfort through uncertain times. At the same time, when stuck in a rut, a dash of something fresh can also bring joy. Covering both angles is a new manual pourover brewer and carafe from the classic Italian consumer brand Bialetti. With distribution in the United States by Bradshaw Home, Bialetti has just launched its Ceramic 6-cup Pour Over Coffee Carafe, which fits a modern manual brewing method into the instantly recognizable octagonal shape of the iconic Moka Express stovetop coffee maker. The new Read the full article…

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Water and the Taste of Coffee

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  How do minerals influence the taste of coffee ? Do water treatment substances influence the taste of coffee ? Is it possible to taste organic substances in coffee ?  Sponsored content provided by BRITA Water is an excellent solvent that consists of more than just the pure chemical compound of hydrogen (H) and oxygen (O), i.e. H2O. Substances from the environment and minerals are dissolved in drinking water, and these influence the tas­te of coffee because they determine the chemical properties and solvent behavior of the water. (1) Which substances can be dissolved in water? Minerals – influence the extraction and can interact with extracted substances Water without minerals (distilled Read the full article…

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How to Become More Adventurous With The Coffee You Drink

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  Do you have a go-to brewing method that you use every time? A standard order at your local coffee shop? Many of us decide on a type of coffee we like and stick to it. But maybe it’s time to switch it up and become more adventurous. Whether you start experimenting with brewing variables, exploring new origins, or completely change your preparation technique, there are many different ways to rethink your coffee experience. Why Become More Adventurous With Your Coffee? Like other foods and drinks, coffee isn’t just one homogenous product. Would you group all wines together? How about every kind of cheese? Coffee has a wide variety in flavor and Read the full article…

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