Processed | Cafe Science

Untangling the Flavors: Deciphering Fruity Notes from Roast Influence in Natural Coffee

Distinguish fruity notes from roast-induced flavors by focusing on origin, processing, and subtle sensory cues.

Topic: Coffee Coffee, When, Tasting, Naturally, Processed

Navigating the Nuances: Identifying Desirable Fermentation in Natural Processed Coffee

Distinguishing desirable fruitiness from over-fermentation in natural coffees hinges on aroma, flavor complexity, and the absence of off-notes like vinegar or acetone.

Topic: Coffee Coffee, Tell, Naturally, Processed, Too

Navigating the Honey Process: Brewing Adjustments for a Sweeter Cup

Honey-processed coffees may benefit from slightly finer grinds and longer bloom times to maximize their inherent sweetness and body, compared to washed coffees.

Topic: Coffee Coffee, Honey, Processed, Typically, Require

The Seasonal Symphony: How Time of Year Melds with Coffee Processing to Craft Flavor

Seasonal variations during coffee processing, like harvesting time and fermentation duration, significantly impact bean chemistry and ultimately, the final cup's flavor profile.

Topic: Coffee Coffee, The, Time, Year, Processed

Seasonal Rhythms of the Bean: How Processing Time Influences Coffee Flavor

The time of year coffee is processed significantly impacts its flavor by influencing fermentation conditions and volatile compound development.

Topic: Coffee Coffee, The, Time, Year, Processed

The Sweet Science of Honey-Processed Coffee: Unpacking its Unique Flavor Profile

Honey processing imbues coffee with unique sweetness and body by leaving mucilage on the bean during drying, differentiating it from washed and natural methods.

Topic: Coffee Coffee, Makes, Honey, Processed, Different