The sensory impact of colour and roasting time

Colour and time are the most important roasting factors in creating coffee flavour. But there has been little research done on that. The opinions of the roasting community vary. Morten Münchow, Jesper Alstrup, Ida Steen and Davide Giacalone published a new paper which can change that.

Curve explained: Normal

In the era of tracking software, there is a curve paradigm. "It's gotta be instagrammable". While a bit exaggerated, you get the point. Roasters are obsessed to make their RoRs straight.

Peak Water Jug Review

The magnificent Peak Water Jug. Aiming to revolutionise the quality of water for home users. Starting as a Kickstarter project in 2018 it's gotten a lot of attention from the industry. Does it live up to the expectations?

Roast phases explained

Good roaster understands their craft beyond the curve and approaches it based on bean changes. Following the reference is simple, but roasting is more complex than that. There's a lot to be aware of.