We’ve been working on creating a coffee blend “to spec,” i.e. that meets a client’s precise requirements. But rather than going straight to the cupping table, we first headed to the lab to conduct a molecular analysis.
And in doing so, we were not only able to suggest several blends to our client, but also learned a great deal about the chemistry behind delicious coffee. Allow us to share our results with you.
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Coffee: it’s a matter of chemistry. Credit: Michael Beermann