Green Coffee - A Photographic Guide

Currently 25 photos of different green coffees, from different origins and different processing methods as well as a variety of different grades from one Kenyan Mill.

Sugars Part 1: Sucrose

About the simple sugars that make up table sugar, and about table sugar itself. Some interesting notes on sweetness profiles.

Introduction Lipids

More of a reference for future articles on lipids in coffee. Quite technical and a little dry.

Maillard Reactions, Strecker Degradation and Caramelisation

Introduction to the chemistry of browning reactions, with a section related specifically to coffee and roasting coffee.

Foams

The basics of how foams occur and what makes them stable and unstable with reference to both milk foam and crema.

Why won’t my milk Foam?

Extension of the above article with more focus on milk.

Ochratoxin

Introduction to the toxic chemical sometimes found in coffee, as wel as in other foodstuffs.

Recommended Coffee Reading

A short summary of coffee books that I own and think are great, there are so many out there it is often hard to sort good from bad when shopping.

List of Coffee Blogs

All of the blogs whose feeds I read and recommend.