Water as the Hidden Ingredient - Crafting Café Quality at Home
Water may be invisible, but it shapes every sip of coffee. Since coffee is 98 percent water, its mineral balance directly determines flavour. Hard water tends to over extract, soft water under extr...
Breaking the Bloom: Is Blooming Still Relevant in Today’s Pour Over...
Is blooming still relevant in today’s pour-over coffee? For decades, this simple pre-wetting step has been considered essential for unlocking a coffee’s full flavour potential. Blooming allows carb...
Maillard Reaction and Mouth feel
The secret behind coffee’s alluring aroma and layered flavour profile lies in the Maillard Reaction, a complex chemical interplay between amino acids and sugars during roasting. This critical proce...