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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
The coffee roasting process and our approach to it vary 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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