Average Chemical Composition of Green Coffee in Different Coffee Varieties Cultivated in Colombia
Average Chemical Composition of Green Coffee in Different Coffee Varieties Cultivated in Colombia, a photo by virmaxcafe on Flickr. Show […]
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Average Chemical Composition of Green Coffee in Different Coffee Varieties Cultivated in Colombia, a photo by virmaxcafe on Flickr. Show […]
Los Naranjos has now been an award winning coffee since 2009. And once again it is an award winner with
Quaffee once again has a winner – Los Naranjos Read More »
Forms of Heat Transfer There are three forms of heat transfer: Conduction, convection and radiation These are deceptively simple scientific concepts
Interesting Reading, if you are interested in Roasting Read More »
When we first started getting asked about preservation of coffee, we did our own tests and our conclusion where that our coffee,
Freezing coffee, is once again found to be a good natural way to preserve it Read More »
We had a lot to do in Seattle, with a lot of walking so I did not have time to
Recap: 14 Feb 2012 Intro to Seattle’s scene Read More »
Well a two week period of emersing ourselves in the third or new wave of coffee in the East of USA, has
Quick Post: Impression of Coffee and Roasters in Spokane and Seattle Read More »
Frog Quaffer felt at home on Valentines day, not because he had a valentine but because we were treated to
Passion for quality coffee is alive and well Read More »
Over the weekend we took some time off, we saw the Schweitzer mountainresort, which was very busy and we could
Relax – Roasters and Seattle Read More »
We spent most of Friday playing with Airflow. The Diedrich roaster has the ability: CB: to pull air from the
Roasting profile wrap up (airflow) and good bye Read More »
Coffee Cupping The most accepted tasting technique used to evaluate a coffee aroma and flavour profile, as called coffee cupping.
Coffee Cupping – how to guide Read More »
We woke up to snow When we woke up this morning it had been snowing, we took a quick drive
More detailed work on roasting profiles Read More »
Notes from Roasting 201 Assessing the various roasting results Today was an intense day of learning the nuances of roasting.
Tasting and then trying to replicate different Profiles Read More »