Coffee Science — 3rd Wave

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

3rd Wave

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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