I had a brief moment to dig into a couple of books and was pleased to come across the following passage in Coffee: Recent Developments that was very kindly sent to me by Jim Schulman.
Tag Archives: food-science
Crema and the laws of physics
I am sure lots of us have noticed the way crema moves and settles as it pours, but something about it doesn’t make sense and this is just a short post with a video looking at how and why.
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 …