26 Jun '17, 7pm

How Might Roasting Affect Drip Extraction: A Detailed Analysis

One of my working theories has been related to Maillard development — my assumptions usually correlate more time spent in this phase of the roast before first crack to higher solubility. I wanted to see if my coworkers had similar assumptions, so I asked Jen and Evan what they thought. Evan and Jen both focused on darker roasts, indicating that, to a point, they might also be more soluble. Jen bet that after 2nd crack “extraction percentages go down because of the physical change to the coffee.” Evan additionally speculated that longer sugar-browning, to a point, might lead to higher solubility after first crack.

Full article: http://dailycoffeenews.com/2017/06/26/how-might-roasting-...

Tweets

In Michigan's U.P., Contrast Coffee to Expand R...

dailycoffeenews.com 26 Jun '17, 3pm

Meanwhile, Contrast recently unveiled the location of a third cafe, coming to the UP’s largest city, Marquette. “Marquette...