Coffee Decoded: What is “fresh” coffee?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication helps us understand the science behind “freshly roasted coffee” and what implications freshness has for flavor.
Coffee Decoded: What is “baked” coffee?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication helps us understand what coffee professionals mean by the term “baked coffee” and whether common theories about what causes “baking” are supported by science.
Coffee Decoded: Smellwords
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication discusses words we use to describe what we smell in coffee. He shares why talking about smell can be so complicated, and how we can build a common language to communicate and share this wonderful sense.
Coffee Decoded: How Much Coffee Does It Take To Make Coffee?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication discusses how much of coffee’s original cherry mass we actually consume—less than 3 %!