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 Is Important
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?
Coffee: A Multi-Species World
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 world of coffee species (plural!), their role in the history of coffee's cultivation and trade, and the exciting potential that coffee's diversity holds for the future.