por 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...
por BHLearn | Abr 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...
por 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...
por 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...
por BHLearn | Sep 6, 2019 | Blog
In our latest poll on the BH Facebook Group, you asked us to check this out: ‘If flow goes in much faster than it comes out, then you have the potential to create a fluidised bed. Where does that leave espresso?’ Here’s what we found out … This...
