As many baristas have noticed, soy milk is often harder to work with than dairy milk – it tends to curdle more in coffee, especially when steaming hot. With ...

To understand why curdling happens, we need to learn a little about protein chemistry. (Or you can just skip ahead to the good stuff in our “Soy vs Dairy: Wi...

Experience shows that espresso coffee really sings when you can extract high concentration of solubles over a relatively short time. Achieving this is all ab...

So far we have looked at coffee through optical microscopes, which has allowed us to appreciate grind size, shape and even helped to calculate grind size dis...

Welcome to the second part of our mini-series on coffee microscopy! This time we look at two optical microscopes in the laboratory that both show coffee grin...

Microscope images of coffee are not only fascinating to look at, but also give us important information about coffee properties. I would like to introduce th...