Roast chemistry, processing methods, sensory science, and the molecular basis of flavor. Understanding what happens inside the bean.
The chemistry and science behind exceptional coffee. Understanding what happens at a molecular level during roasting, processing, and brewing.
Chemical reactions during the roasting process
Sugar and amino acid browning reactions
Sugar decomposition and sweetness development
Physical structure changes during roasting
Post-crack development and flavor impact
Baked, scorched, and tipped beans
Post-harvest processing and fermentation
Clean, bright profiles through water fermentation
Fruit-forward flavors from cherry drying
Mucilage fermentation for balanced sweetness
Controlled oxygen-free fermentation
Carbonic maceration, koji, and innovations
Taste perception and sensory evaluation
How tongue and nose detect flavor compounds
Volatiles responsible for coffee flavors
SCA standardized tasting methodology
Using the SCA/WCR taster's lexicon
Molecular behavior during brewing
Temperature-sensitive aromatic molecules
Rate of compound dissolution over time
Mineral composition and buffering capacity