Blending before or after? Cooling by air or water? Degassing? The roaster's job is made up of details and choices which then make the coffee blends unique and of high quality.
Bitterness is the peculiar sensory characteristic of coffee. But why is coffee bitter and why do we like this typically unpleasant taste in our favorite drink?
The taste that coffee leaves in the mouth, the memory that remains inside the palate once our cup is empty: let’s discover the aftertaste, features we can find in and how they affect it... for a perfect finish!
The Italian coffee tradition over the centuries has become a system of rituals and behaviors about coffee and its most famous preparations: moka coffee, espresso and cappuccino.
Here is how we can learn to recognize a quality espresso coffee, cup after cup, to become "coffee connoisseurs".
Can the coffee aroma trigger memories and emotions of lived experiences? Neuroscience also confirms that smell is one of the most powerful senses.
If the crema is the emulsion that in the cup covers the surface of the espresso coffee, the froth is instead a defect in the cup. Here is why...
Why espresso beans, and not just any coffee beans, to brew a perfect espresso?
Strong coffee: what is and what is meant by? A concentrated beverage, high caffeine content or a darker roast? Actually, the technical definition is TDS.
What if coffee was an art form? Let's discover how, from the bean to the cup, coffee is creativity, inspiration, skill, imagination, and passion. In other words, coffee is an ephemeral and multi-sensorial form of art.