What is the Maillard Reaction and Why is it Important?

What is the Maillard Reaction and Why is it Important?

The Maillard ‘reaction’ is actually a whole series of chemical reactions that are crucial to creating the characteristic flavours and brown colour of roasted coffee and many other foods – including chocolate, toast, and grilled steak. The reactions are named...

February 2019 – Clever Coffee Las Misiones

Las Misiones For us, the Misiones from Colombia is more than special. For a long time, we have been looking for a coffee that meets our quality and taste requirements – and a coffee where we can trade directly with the producer. Therefore, we are humbly proud of...

January 2019 – Cupping Room Rwanda Kanzu

Rwanda Kanzu Aromatics: Candied pear, Floral Acidity: Citric Sweetness: Honeyed Producer: Various Altitude: 1,950 masl Varieties: Bourbon We are once again excited to offer a beautiful bourbon cultivar from the Kanzu washing station in Rwanda! Kanzu washing station...
Water Science FAQ

Water Science FAQ

      What is the difference (if any) between a mineral salt, a dissolved mineral, and a mineral ion? A salt, in chemistry, refers to any ionic compound (IUPAC, 1990). For example, table salt, sodium chloride, is an ionic compound composed of sodium (Na+) and chloride...

‘Seasoning’ group heads. Useful or nonsense?

‘Seasoning’ of a group head refers to the practice of making one or more ‘sink shots’ after cleaning an espresso machine – that is, shots that are thrown away with no attempt to taste them. Advocates of seasoning claim that the first shots have an unpleasant...

How do Ion Exchange Water Filters Work?

How do ion exchange water filters work?   We all know that hard water is the enemy of good coffee – it can make coffee taste heavy, chalky, and dull, and will wreak havoc with your equipment too. Ion exchange water filters are the most common method for reducing...
December 2018 – Manhattan Coffee, Jairo Lopez

December 2018 – Manhattan Coffee, Jairo Lopez

This month’s coffee is a Colombian Geisha by Jairo Lopez, roasted by power-couple Esther Maasdam and Ben Morrow of Manattan Coffee in Rotterdam. This coffee is one of the absolute BEST we’ve had all year. It’s super clean, extra sweet, and full of...