This article outlines a sensory experiment designed by Dr Monika Fekete that investigates the roles of minerals in brew water, asking whether they influence extraction, or if it is just our taste buds.
Why milk curdles and how to avoid it is paramount for any barista wishing to give their customers the best experience they can. This article looks into the role of proteins in this reaction and how we can try to avoid it.
This article looks at the presence of acrylamide in roasted coffee and how the maillard reaction causes this to occur. It also explores the degradation of the levels of acrylamide over time.