by BHLearn | Sep 14, 2022 | Blog
In the last few lessons of our Roasting Science course, we’ve been exploring the evaporation front that forms inside coffee beans as they roast. In coffee roasting this phenomenon has an almost mythical status. It has even been touted as a possible cause of first... 
by BHLearn | Aug 11, 2022 | Blog
The invention of the air roaster revolutionised coffee roasting, allowing faster roasts on larger scales than had ever been possible before. In the decades since it was invented, the air roaster became hugely important in industrial coffee roasting — although the... 
by BHLearn | May 15, 2021 | Blog
The milkman, once an endangered species, is making a comeback. Deliveries of milk in reusable glass bottles have seen a surge in recent years in the UK (BBC 2018), and the COVID-19 pandemic has only strengthened demand for milk delivery services. Delivery services are... 
by BHLearn | Sep 19, 2020 | Blog
What’s the difference between temporary and permanent hardness and does it matter for coffee brewing? Hardness is a measure of the amount of certain minerals in water. The amount and proportion of minerals in your brewing water can have a dramatic effect on the... 
by BHLearn | Apr 3, 2020 | Blog
You asked us, ‘Why is it that the aroma of coffee can be so different to the aftertaste; even though presumably the same chemicals are involved?’ Here’s what we found out: Aftertaste, in coffee, refers to the tastes and aromas left in the mouth after...