-
by Fortunato Barbieri
by University of Bath
Chris Hendon and Maxwell Dashwood are heading to the World Barista Championships on 9 June
(Phys.org) —A chemist at th...
-
by Fortunato Barbieri
by the University of Bath
Maxwell Colonna-Dashwood (L) and Dr Christopher Hendon (R) at the Colonna & Smalls coffee shop in Bath. Credit: U...
-
by Fortunato Barbieri
Roasting is a heat process that turns coffee into the fragrant, dark brown beans we know and love.
Why Roast?
Roasting brings out the aroma ...
-
by Fortunato Barbieri
So, you want your coffee to taste even more delicious, sweet, and balanced.
You want that incredible aroma and lingering aftertaste. And you want t...
-
by Fortunato Barbieri
Terroir: We hear this word more often when talking about coffee. But what does this mysterious word mean? What does it have to do with how our bev...
-
by Fortunato Barbieri
Latte, espresso, cappuccino – there are so many different types of coffee it becomes a language itself! That’s why this guide will explain the ...
-
by Fortunato Barbieri
Where does your coffee come from? You may know that coffee is a plant and recognize that the beans came from a bright red coffee cherry. But what i...
-
by Fortunato Barbieri
Coffee tastes best when it’s fresh. So, how can you take the measures at home to ensure your coffee stays that way?
There are many tips and tricks...
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
