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 %!
Coffee Decoded: The Challenge of Flavor Chemistry in 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 writes about flavor chemistry in coffee: how can we understand the compounds behind what we taste and smell?
Coffee Decoded: Flavor from the Fires–Why Roast Color Matters
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 impact of roast color on coffee flavor
Coffee Decoded: Why is Roast Level so Important to Consumers?
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 history of coffee roasting and why roast level matters so much to consumers.
Coffee Decoded: Can We Smell Sweetness?
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 mystery of coffee sweetness: How do we perceive it? What causes it? Can we smell it?
