by BHLearn | Mar 30, 2019 | Blog
Can You Please Summarise Cafe Imports’ Water Activity Paper In our bi-weekly poll on the BH Facebook-group you asked us, “Can you please summarise this impressive research paper”, which is based on a huge amount of cupping and data logging by... 
by BHLearn | Mar 15, 2019 | Blog
Dose is one of the fundamental variables of any brew recipe, yet probably the one that is most often overlooked. Most of us probably tweak the grind size or yield very regularly, but always use the same dose. In fairness, this is often for a good reason — it makes... 
by BHLearn | Mar 5, 2019 | Meta
Assemble Your Team After you’ve signed up for a BH Unlimited Team or a BH Coaching subscription, here’s how to add a barista to your team. Members of your team will have access to all the online certifications that are included in your subscription package. Unlimited... 
by BHLearn | Feb 21, 2019 | Blog
Any time you’re reading about chemistry, you’re going to come across chemical formulae and equations. You might well remember these from high school chemistry, but if it feels like a distant memory then this refresher might be useful. This post goes out to the BH... 
by BHLearn | Feb 15, 2019 | Blog
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...