Coffee Science

Sugars and Sweeteners

Barista

Sugars and Sweeteners

Some people get used to the bitterness and brag that they can drink coffee black without sugar. This tolerance for bitterness doesn't change the fact that the stale dark roast coffee is still bitter. Sugar substitutes are an effective tool in the consumers' bitter management strategies

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Does Low Elevation High Quality Coffee Threaten the Rainforest?

Does Low Elevation High Quality Coffee Threaten the Rainforest?

Buying high grown arabica in many ways supports the conservation of the rainforest.

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Non-foaming milk problems rampant in Canada

Barista

Non-foaming milk problems rampant in Canada

Corporate coffee does not require the micro-foam ability of milk, they are simply not making higher level textured micro-foam for latte art.

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Exploring Bitterness in Craft Beer, and how it relates to Coffee, Chocolate and other Foods

Exploring Bitterness in Craft Beer, and how it relates to Coffee, Chocolate and other Foods

We can safely extrapolate that this research shows humans are not naturally inclined to drink bitter ashy woody burnt acrid tar-like coffee. We are more likely to prefer sweeter tasting coffees. That's a high-five for 3rd wave cafes!

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The Art of Coffee Tasting And Judging Coffee Competitions

Specialty Coffee Competition

The Art of Coffee Tasting And Judging Coffee Competitions

Specialty Coffee is fresh, being served and consumed within 3 to 14 days from roast date. By contrast, commodity-based coffee will mostly be what we consider as stale. Specialty Coffee bags have ‘birth dates’, whereas commodity-based coffee bags have ‘death dates’. Most specialty roasters are transparent. They openly display the day it was roasted and also reveal  the beans used, including the names of the farms.

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Advanced Espresso Training

Barista

Advanced Espresso Training

It is up to baristas to change the false perception of espresso, one cup at a time. How? By learning to ‘dial-in’ their espresso.

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