Dr. Monika FeketeFeb 15, 20186 minSoy vs Dairy: "Will it Curdle?" ExperimentAs many baristas have noticed, soy milk is often harder to work with than dairy milk – it tends to curdle more in coffee, especially when...
Dr. Monika FeketeOct 17, 20163 minWhy Does Milk Curdle?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 o...
Dr. Monika FeketeSep 26, 20164 minChasing the Peak: A Dimensional MatterExperience shows that espresso coffee really sings when you can extract high concentration of solubles over a relatively short time. Achi...
Dr. Monika FeketeJul 10, 20165 minCoffee Under the Microscope IIISo far we have looked at coffee through optical microscopes, which has allowed us to appreciate grind size, shape and even helped to calc...
Dr. Monika FeketeJul 6, 20164 minCoffee Under the Microscope II Welcome to the second part of our mini-series on coffee microscopy! This time we look at two optical microscopes in the laboratory that b...
Dr. Monika FeketeJun 21, 20163 minCoffee Under the Microscope IMicroscope images of coffee are not only fascinating to look at, but also give us important information about coffee properties. I would ...