The Science of Coffee

How specialty coffee woke up to water’s role in flavour

The two ingredients in water that ruin your coffee, and the ancient story behind them

Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water

Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters

Farm to port: why specialty costs more

Why one Colombian farmer chose specialty, and the other walked away

The hard business of selling beautiful coffee, part 2

The hard business of selling beautiful coffee, part 1

The Speed of Heat: How to roast more coffee, faster!

Coffee Roasting: How baby plant food transforms into delicious coffee flavours

Fruit juice or creamy almonds? Your guide to controlling cold brew flavors

Hot vs Cold: The science behind temperature and taste

Introducing: Season 3 of The Science of Coffee

Freshness and Grinding, Part 2: How grinders work deep inside

Freshness and Grinding, Part 1: Protecting your coffee’s flavours

What Is Good Science? Part 2: How to think like a scientist

What Is Good Science? Part 1: How to brew coffee like a scientist

Organic Coffee, Part 2: Why don’t we see more organic coffee farms?

Organic Coffee, Part 2: Why don't we see more organic coffee farms?

Organic Coffee, Part 1: The magic of soil

Coffee Roasting, Part 2: Roasting made easy

Coffee Roasting, Part 1: How heat transforms coffee beans

Smell and Taste, Part 2: Are you and me tasting the same flavours?

Smell and Taste, Part 1: How to be a better coffee taster

Introducing: Season 2 of The Science of Coffee

6) Sonic Seasoning

5) Latte Foam

4) Espresso Technology

3) Plant Genetics

2) Coffee Extraction

1) Water For Brewing Coffee

Introducing: The Science of Coffee