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Experimental coffees and research

04. Our Research

Experiment #164

Roasting|Jul 29, 2020

How does the Drying and Maillard Phase affect Solubility?

Solubility has been a highly discussed subject in coffee. But there are conflicting ideas on the variables affecting the solubility of coffee. These ideas stem mostly from different roasting approaches. In fact, we argue in our previous experiment that coffee solubility is wrong, it's about grindability. In this experiment we wanted to test how time spent in different phases of the roast affected the final "solubility" of a coffee.
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Experiment #163

Roasting|Apr 1, 2020

How to roast for increased flavour on a drum roaster

Flavour. Possibly the most cited reason for so many people falling in love with specialty coffee. The wide variety and complexity of flavours that can be found in coffee never ceases to amaze us. But, being able to increase the flavour potential of a coffee through roasting has been a common obstacle for many roasters. In this experiment, we will show you how we explore and test a commonly held belief about roasting for increased flavour on a dru
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Experiment #162

Roasting|Dec 5, 2019

Soaking: When and how to do it

Soaking has become a popular technique within coffee roasting. But is it really beneficial to your roast? We compared the effects of soaking vs non-soaking across different brew methods. Our initial hypotheses proposed that the soaked coffee would result in a less developed coffee even with all other roasting milestones maintained. Read on for the final cup analysis.
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Experiment #161

Roasting|Nov 1, 2019

How does roast development impact coffee solubility?

Does a more developed coffee really mean a more soluble coffee? We set out to test this assumption as our hypothesis with this month's experiment. Our findings not only contradicted the common assumption but also lead us to ponder the possibility of differing “grindability” or fraction mechanics based on the roast.
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Experiment #160

Roasting|Oct 31, 2019

Yes, you can fully develop a coffee before first crack

The goal of this study was to explore the possibility of fully developing a coffee before first crack. The definition of a fully developed coffee being - no signs of “green flavours” such as grassy, vegetal or sour. This is a proof of concept that under the ideal roasting conditions...
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Experiment #159

Brewing|Nov 15, 2018

Experiment #159: King of Espresso Distribution, Round 2

Since our last experiment with The King of Distribution Techniques, there have been numerous new distribution tools released. Here is an updated review of the winner from round 1 vs 3 new tools!
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