The SCA Coffee Science Foundation (CSF), launched by the Specialty Coffee Association (SCA) in April 2019, has announced that Italian coffee machine manufacturer Simonelli Group will become the first major partner of the organization, beginning a new four-year research project. The Simonelli Group’s donation to the CSF is the single largest contribution to date since …
This podcast is brought to you with the support of The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter. This superficial perspective, however, belies a sequence of complicated physical and chemical processes that govern the quality of the resulting …
Postdoctoral fellow Dr. SCOTT FROST, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share early results of an ongoing research project in partnership with the SCA and Breville Corporation. Anybody who has shopped around lately for a drip coffee brewer will recognize that modern brewers typically come with a filter basket that is either “semi-conical” …
By PETER GIULIANO In 1957, Professor E. E. Lockhart, Scientific Director of an organization called the Coffee Brewing Institute, wrote: “…the most acceptable cup of coffee would be prepared if the soluble solids ranged between 1.15 and 1.35 percent and the extraction between 18 and 22 percent.” — From the Soluble Solids in Beverage Coffee …