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March 31, 2021 BY ADMIN

Coffee Chemistry

Brewing coffee is as much of an art as it is a science. The history of coffee brewing equipment is rich, and methods of brewing are culturally dependent. Of the thousands of coffee machines and coffee brewing devices invented since the advent of coffee consumption....Read More

March 31, 2021 BY ADMIN

Coffee Roasting

Coffee roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster....Read More

March 31, 2021 BY ADMIN

Coffee Body

Coffee body ranges from thin, to light, to heavy and is a result of the fat content. The viscosity, however, results from proteins and fibers in the brew. Medium and dark coffee roast styles will have a heavier body than lighter roasted coffees,...Read More

March 31, 2021 BY ADMIN

Coffee chemistry

The perceived acidity of coffee results from the proton donation of acids to receptors on the human tongue. Coffee acidity is typically a highly valued quality especially in Central American and some East African coffee. Sourness, however...Read More

March 31, 2021 BY ADMIN

Coffee From Scratch

Processing coffee is a lengthy, multi-step process. I used these instructions for what is known as the "wet method," where you remove the beans from the cherries before drying. The traditional Ethiopian way is the "dry method," which dries the beans still ...Read More

March 31, 2021 BY ADMIN

Everything From The Earth

Coffee is cultivated in different ways the world over, owing to diversity in local customs, climate and geography. The oldest and most traditional coffee growing methods are still used in parts of Central America and India, where Coffea plants grow alongside other types of plants, at high elevations,...Read More

March 31, 2021 BY ADMIN


Through a mixture of speakers, interactive experiences and opportunities for conversation, Re:co looks at the specialty coffee market, the challenges we face and some of the solutions we have, and also shine a light on opportunities for growth and development and will delve into how these can be approached...Read More

March 31, 2021 BY ADMIN


A chemist at the University has teamed up with the UK Barista Champion to find the best type of water for making coffee. The pair are heading to the World Barista Championships in Italy on 8 June to share their coffee chemistry knowledge with the rest of the world Christopher Hendon, a PhD student from our Department of Chemistry, embarked on the project in his spare time with friend Maxwell Colonna-Dashwood, owner of Colonna and Small’s coffee shop....Read More

March 31, 2021 BY ADMIN

Coffee Constituents

Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries....Read More

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