I am not particularly ashamed of the phrase “I don’t know” but there comes a point in the day when you’ve said it five or six times and you feel you really ought to do something about it. The cause of my embarrassed ignorance: the change in flavour when coffee cools.
Tag Archives: coffee-chemistry
Torrefacto Roasted Coffee
Had a weird one today – a bag of coffee roasted in Spain that at first glance looked a very odd mixture of roasts: It wasn’t until I broke one of the shiny ones open that I worked out what was going on. Inside the dark, sticky beans the colour wasn’t nearly as dark and …
Sugar (Part 1): Sucrose
I know this blog is predominantly about coffee but sometimes I find the things that surround us worth a look too. Though we may not approve of customers shovelling spoonfuls of sugar into their drinks, and we certainly don’t approve of espresso that requires a spoonful to go from being mouth-achingly sour to merely unpleasantly …