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Up to date coffee chemistry research published (for a price)

For two centuries investigators have tried with varying degrees of success to identify the compounds ...

Cupping proved Popular, A lot has changed in 5 years

Coffee Cupping goes down well Five years ago we did a public cupping and I ...

Coffee roasting process – a subjective perspective

Coffee roasting process – a subjective perspective

The coffee roasting process and our approach to it varies almost every quarter. As we ...

Quaffee Newsletter Vol 1 Issue 1

Welcome to the first edition of the Quaffee’ s newsletter. We will strive to only ...

Interesting Reading, if you are interested in Roasting

Forms of Heat Transfer There are three forms of heat transfer: Conduction, convection and radiation These ...

Roasting profile wrap up (airflow) and good bye

We spent most of Friday playing with Airflow. The Diedrich roaster has the ability: CB: ...

Tasting and then trying to replicate different Profiles

Notes from Roasting 201 Assessing the various roasting results Today was an intense day of ...

A day of introduction to Profile roasting

7 Feb Diedrich Notes Introduction to roasting profiles Today we concentrated on how different profiles ...

Our first day at Diedrich Coffee Roasters

Frog Quaffer and Mzukisi, arrived at Diedrich this morning at 08:40 Feb 6 2012, ready ...

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