The Maillard reaction for non-chemists
Do you know the roaster’s joke? “Do not talk to the roaster during the Maillard reaction”...
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How you as a roaster modulate bitter substances in coffee
Are you one of those people who think bitter substances in coffee are great? Or are bitter...
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From start to finish: the five key points of a perfect roast
When we look at a roasting curve, we see a continuous line that somewhat resembles a hook: at...
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7 reasons why blending can pay off
Blending – Yes or No? If you are planning to tackle the topic of blending, i.e. mixing...
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What exactly is a screen size?
What is the story behind the names Colombia Excelso, Kenya AA and Mexico SHB? It’s about the...
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Some vocabulary about roasting
Could you explain the difference between conduction and convection? And what about the Maillard...
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