Before we talk about what flavour wheel is and what it really means, let’s try to understand taste and flavour. Taste is the one of the sensory mechanisms that has been created to test matter before consume.This phenomenon happens via gustatory cells (or taste buds otherwise) which have been located across the tongue and along the …
Crema is one of the most important parameters of espresso coffee. When an espresso is being percolated under optimum pressure and temperature, diffused carbon dioxide (CO2) that has trapped within the coffee cells along the process of photosynthesis, creates a micro foam layer on top level of the espresso. This layer of foam named as …
-Rosetta by Rohan Pitumpe- While an attempting on a creation of a latte art, there are few major parameters that anyone has to concentrate on. Because, those wonderful creations will not rise just upon luck. Any barista, who creates latte arts, has to understand the behaviour of the milk, against temperature and conscious or unconscious …
When it is coming to brewing there are few words that rise up, such as extraction, strength, TDS% and so on. All the concepts and techniques of brewing have been developed to achieve an ultimately balanced cup. Balanced cup can be defined as “a beverage where we have the balance between sweetness, bitterness and the … Continue reading
Caffeine is a one of the major components that can be found within coffee, tea and some other consumable products. Caffeine is a white substance which is odourless and bitter.Caffeine is also known as 1, 3, 7-Trimethylxanthine.But it has its IUPAC name named as 1, 3, 7-trimethylpurine-2,6-dione. Caffeine It is very interesting to study how … Continue reading
Lipids are defined in chemistry as naturally occurring substances that insoluble in water but soluble in non-polar organic solvents. (Ether, alcohol, chloroform (CHCl3) ..) Most commonly triacylglycerols, fatty acids and sterols are holding the higher percentages of lipids within green bean. However most of the oils/lipids are being pushed towards the outer layer of the … Continue reading
Acids Before we talk about coffee acids, it is better to understand what an acid is,even briefly.One of the simplest definitions was given by Bronsted-Lowry after Arrhenius by using hydrogen atom or proton otherwise. Bronsted-Lowry definition; “A substance as an acid if it acts as a proton donor and as a base if it acts as a proton acceptor” … Continue reading
Water; one of the most fascinating things in the world. Before we get in to talk about the importance of water to coffee gastronomy, I believe it is arguably a need to get to of the chemical capabilities of water by studying its structural view and involvement possibilities towards chemical bonds. By structure water … Continue reading
Rio smell or the flavour can be recognised as an unpleasant perception which was mainly occurred by the presence trichloroanisole (TCA) within your bean. The smell or the flavour was firstly detected from the coffee grown in Rio de Janeiro. The presence of TCA can be identified by the perception of medicinal like, iodine like or … Continue reading
“Production of disagreeable aromas and flavours with the initiation of a chain reaction via autoxidation of coffee’s fatty acids” can be defined as the rancidity of coffee. The chain reaction starts when fatty acids get in contact with oxygen, hydroxide ion together as they imputed by energy of a photon. While brewing water provides the … Continue reading
