Roasting
- Featured
  
  What am I doing there, anyway? 12 good reasons to visit coffee fairs and festivals
  
  Jun 6, 2024 | Business, Green Coffee |
- Featured
  
  How did that happen, Ann-Kathrin: You just started your roasting plant and directly imported a container of green coffee?
  
  May 8, 2024 | Business, Good Practice, Green Coffee, Origin |
- Recent
  - Google shows too few results? How to find more green coffee traders if your online search was disappointing
    by letsrock | Feb 15, 2024 | 0
  - Max, what's different in your roastery after your origin trip?
    by letsrock | Sep 6, 2023 | 0
  - Jonas, would you buy such a high-quality green coffee again?
    by letsrock | Jun 16, 2023 | 0
Sensory
- Featured
  
  A little test on roasting styles
  
  Jun 10, 2023 | Roasting, Sensory |
- Featured
  
  The Sweetness Experiment: How Sensitive Is Your Palate?
  
  Mar 9, 2021 | Sensory |
- Recent
  - Want to get better at cuptasting? These 3 things you need to understand about sensory analysis
    by letsrock | Feb 18, 2021 | 0
  - How you as a roaster modulate bitter substances in coffee
    by letsrock | Dec 9, 2020 | 0
  - Which one do I use: A Triangel-Test or an In-/Out-Test?
    by letsrock | Nov 5, 2020 | 0
Business
- Featured
  
  What am I doing there, anyway? 12 good reasons to visit coffee fairs and festivals
  
  Jun 6, 2024 | Business, Green Coffee |
- Featured
  
  How did that happen, Ann-Kathrin: You just started your roasting plant and directly imported a container of green coffee?
  
  May 8, 2024 | Business, Good Practice, Green Coffee, Origin |
- Recent
  - Google shows too few results? How to find more green coffee traders if your online search was disappointing
    by letsrock | Feb 15, 2024 | 0
  - Max, what's different in your roastery after your origin trip?
    by letsrock | Sep 6, 2023 | 0
  - Jonas, would you buy such a high-quality green coffee again?
    by letsrock | Jun 16, 2023 | 0
Research
- Featured
  
  Good idea? 3 ways to organize your coffee bar and coffee portfolio
  
  Dec 18, 2024 | General, Good Practice, Marketing |
- Featured
  
  The Maillard reaction for non-chemists
  
  Jan 22, 2021 | Compounds, Roasting |
- Recent
  - How you as a roaster modulate bitter substances in coffee
    by letsrock | Dec 9, 2020 | 0
  - 7 reasons why blending can pay off
    by letsrock | Nov 30, 2020 | 0
Good Practice
- Featured
  
  Good idea? 3 ways to organize your coffee bar and coffee portfolio
  
  Dec 18, 2024 | General, Good Practice, Marketing |
- Featured
  
  How did that happen, Ann-Kathrin: You just started your roasting plant and directly imported a container of green coffee?
  
  May 8, 2024 | Business, Good Practice, Green Coffee, Origin |
- Recent
  - Max, what's different in your roastery after your origin trip?
    by letsrock | Sep 6, 2023 | 0
  - Jonas, would you buy such a high-quality green coffee again?
    by letsrock | Jun 16, 2023 | 0
  - How did that happen, Fynn: Why change the roasting software though it works perfectly?
    by letsrock | May 31, 2023 | 0
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Category: Compounds

The Maillard reaction for non-chemists

Jan 22, 2021 | Compounds, Roasting |

Do you know the roaster’s joke? “Do not talk to the roaster during the Maillard reaction”...

Read More

How you as a roaster modulate bitter substances in coffee

Dec 9, 2020 | Compounds, Roasting, Sensory |

Are you one of those people who think bitter substances in coffee are great? Or are bitter...

Read More

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