Coffee Lipids and Grinders
Coffee science and gastronomy

Coffee Lipids and Grinders

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

Understanding  The  Coffee Tasters Flavour wheel
Coffee science and gastronomy

Understanding The Coffee Tasters Flavour wheel

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 … Continue reading