Tag: Coffee Science

Coffee science reveals that many factors contribute to the flavor of coffee: the variety, the roast profile, the brewing recipe, and the processing method. However, when you break it down, the profile of a coffee ultimately comes down to one thing: chemical compounds. Coffee science shows that the way we roast the coffee, the type of beans we choose, and the altitude at which they are grown all impact these components. Yet, to truly optimize the coffee profile, it is crucial …