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... 
by BHLearn | Mar 6, 2020 | Blog
A web-based tool for conducting your own LCA One of our aims in producing this course is to provide the information and tools you need to analyse your own carbon footprint. This will allow you to see which changes will have the biggest impact and help you determine... 
by BHLearn | Oct 30, 2019 | Blog
In natural processing, do sugars travel from the mucilage into the bean? Natural processed coffees are typically sweeter and more full-bodied than washed coffees, and often have distinctive fruity flavours. It seems intuitive that the sweetness, body, and...