Tag Archives: food-science

More on density

By James Hoffmann | Published: May 15, 2009

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.

Posted in Food Chemistry, Green Coffee, Roasting | Also tagged brewing, density, experiments, nerdy, Roasting | 12 Comments

Crema and the laws of physics

By James Hoffmann | Published: August 9, 2008

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.

Posted in Espresso, Food Chemistry | Also tagged Coffee, crema | 17 Comments

Food pairing website

By James Hoffmann | Published: November 22, 2007

Food pairing and coffee

This might be of interest to a few people, especially those looking for signature drink inspiration. Nice idea behind the site and open to ideas should you have any to throw in the pot.
FOODPAIRING

Posted in Food Chemistry | Also tagged Barista Competition, Coffee, flavour pairings, signature drinks | 14 Comments

Sugar (Part 1): Sucrose

By James Hoffmann | Published: April 1, 2007

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 [...]