Posts Tagged ‘Science’New! Cirqua AB Formula Water Treatment Capsules
June 7th, 2010
The SCAA (Specialty Coffee Association of America) recommends 1.15% – 1.35% coffee solids for an ideally flavored cup of coffee. That leaves ~98% of the flavor up to the water itself — something not a lot of people talk about. Some folks want to reduce the descaling maintenance required by using distilled water or water that is put through a reverse osmosis system that has no mineral content in it, meaning it won’t contribute to scale build up on the equipment.  New! Everything but Espresso – Scott Rao
May 19th, 2010
In follow-up to his seminal work on professional espresso preparation, The Professional Barista’s Handbook, Scott Rao takes on all the other forms of coffee brewing and gives them their day in the sun. Better Living Through Chemistry: Caffeine
May 18th, 2010
We get so wrapped up in the cornucopia of flavors it offers that we sometimes forget that coffee is also a drug delivery device. Caffeine is widely consumed around the world and is the stimulant of choice for many folks in the morning to get their day going or for a mid-afternoon pick-me-up. Health Watch: Caffeine & Cataracts
May 10th, 2010
The caffeine contained in your daily dose of java may play a part in keeping your eyes in check. A recent study at the University of Maryland School of Medicine found that caffeine might provide protection against the lens damage that can lead to the formation of cataracts. Folks will often ask us for info on coffee that has less acidity because they have a real problem with that and their GI tract. So when we visited Edwin Martinez at Hario USA, we posed this question to him because we figured that someone with his extensive end-to-end knowledge of the coffee world might [...] Vroom Vroom Vroom
March 8th, 2010
With a lot of recent scientific data pointing to the adverse impact our reliance on fossil fuels is having on the environment, inventors, universities and entrepreneurs the world over have been tackling the issue of alternative energy in different manners. As we wrote about in 2008, the University of Reno had successfully developed a method [...] A Different Kind of Buzz
March 6th, 2010
Addiction can be a lonely place. Whether we hide our vices or not — stealing a secret cigarette while the wife isn’t looking, sipping a sly cocktail at the end of the bar by ourselves or knocking back a few shots of espresso despite our doctor’s orders — it can sometimes feel isolating. But we [...] Edwin Martinez is not only the US representative of the Hario products, he’s also a third-generation coffee farmer from Guatemala. While we visited him last month, he talked to us about a coffee processing experiment that he undertook with some of his roasting customers who were looking to change the base flavor of the coffee [...] Newswatch: Caffeine & Alcohol
February 22nd, 2010
Let’s face it: Life can be a little rough around the edges sometimes — and we’re not afraid to smooth out said edges by administering a well-crafted cocktail. We’ve written in the past about a delicious stout that incorporates espresso and about one of our favorite espresso and hazelnut-infused vodkas on the market, so you [...] Health Watch: Caffeine & Brain Cancer
February 3rd, 2010
A recent study by a group of South Korean researchers indicates that the amount of caffeine present in coffee and green tea may have a positive impact on the development and growth of brain cancer causing cells. Collecting the data through unidentified animal testing, the researchers found that the caffeine equivalent of two to five [...] |
