Coffee Extract adds Soluble Coffee Page
To make it easier for their customers to find their soluble coffee selections, Coffee Extracts & Ingredients have created a new page devoted to soluble coffee products. If you represent a company in the dairy, frozen desert, beverage, bakery, confectionery or natural product industries, visit Coffee Extracts & Ingredients to see their selection of organic... Read More
Coffee Analysts Director Receives SCAA Lead Instructor Credentials
Coffee Analysts Director of Coffee Operations Spencer Turer successfully completed the Specialty Coffee Association of America’s Instructor Development Program in Portland, OR. This dynamic and extensive training program is for Coffee Subject Matter Experts to learn about applied adult learning concepts and instructional design to become a certified SCAA Lead Instructor. Spencer Turer is a... Read More
Coffee Analysts Featured in Institute of Food Technologists Article
In its January Volume, the Institute of Food Technologist featured an in-depth article titled Coffee Quality Testing. After explaining the coffee basics, the author relies on the expertize of our own Spencer Turer to explain how and why coffee is tested: Evaluating Quality The quality of the coffee consumers drink depends on numerous factors, such... Read More
Coffee Analysts at Let’s Talk Coffee 2011
Spencer Turer from Coffee Analysts attended Let’s Talk Coffee 2011 in Salinitas, El Salvador along with Jeff Alpert and Jenny Perez from Coffee Extracts & Ingredients. The conference is organized by Sustainable Harvest and attended by over 375 attendees from 24 different countries. The theme for this years conference was “Redesigning the Coffee Supply Chain.” ... Read More
Coffee Spider Graphs Explained
When it comes to coffee (or any other food product, for that matter), spider graphs—AKA spider charts or radar charts or star charts—are incredibly useful for documenting sensory attributes and their intensity for both flavor and aroma. These charts can be a useful tool to visually compare and contrast samples or as a point of... Read More
Coffee Testing Packages
Making consistently good coffee is all about setting high standards. The best way to do this is to test your coffee regularly to make sure it meets those standards. But where do you start? Coffee Analysts now offers bundled coffee testing packages for green coffee and roasted coffee. These testing packages give you a comprehensive... Read More
A Fine Day for Coffee Testing
Whether it’s 80° and clear or wind chill of -15°, at Coffee Analysts we enjoy quite the view while we cup coffee. Visit us any time!
Coffee Lab: Agtron Test and Degree of Roast
The Agtron might sound like an agricultural superhero robot, but behind its name lies a simple coffee test: consistency. The Agtron uses near infrared light to analyze the color of ground or whole bean coffee. It then outputs an easy-to-read number that represents the degree of roast. The lower the number, the darker the roast.... Read More
Coffee Growing at Coffee Analysts
While we can tell you anything and everything there is to know about coffee, when it comes to actually growing coffee from seed … well … we’re not exactly green thumbs. The problem is that we love having coffee plants around the office. Thank goodness for University of Vermont Adjunct Faculty Lecturer Colleen Armstrong. Armstrong... Read More
Coffee Testing: What We Look For and Why
At the Coffee Analysts Coffee Laboratory, we use a range of technical equipment to analyze the physical characteristics of green and roasted coffee. For all our coffee testing packages, we perform many tests, but there are few things in particular that we look for.
How Often Should Coffee Be Tested?
Comprehensive coffee testing will help you understand how to source, roast and brew consistently great coffee. However, testing one sample one time will not reflect the state of your overall coffee program; it will only provide a snapshot of the particular sample. While some specialty roasters test every batch they produce, it often is unreasonable... Read More
Burlington Free Press Highlights Grounds for Health and Coffee Enterprises
On Monday, May 23, the Burlington Free Press ran an article that highlights non-profit Grounds for Health and its work preventing cervical cancer in coffee-growing countries. In the article, author Dan D’Ambrosio describes Coffee Enterprises President Dan Cox co-founding of the non-profit organization, and emphasizes the important role Grounds for Health plays in coffee-growing communities:... Read More
Optimal Coffee Brewing Explained
When coffee is brewed correctly, there is truly nothing like it. You do a double-take, look incredulously at the cup in your hand and say, “man … that’s GOOD.” But in order for the coffee to come out just right, the correct brew parameters must be in place: water quality, water-to-coffee ratio, water temperature, and... Read More
Coffee Analysts Video Blooper Reel
Here are some outtakes from our recent Coffee Analysts video. Blooper Reel Final Video
Roasted Coffee and Degree of Roast Color
When testing coffee, the roast degree will determine what flavor component of the individual coffee is emphasized and is a primary determinant of the flavor profile. More acidic coffees may maintain their acidity better at lighter roasts, while those that naturally have heavier body may be able to maintain that body through darker roasts. Some... Read More
Brewing Coffee – Testing and Analysis
Any coffee, no matter of what quality, can be affected dramatically at the stage of brewing. Brewing is a chemical reaction between hot water and coffee. According to work done by the Coffee Brewing Center, while roasted ground coffee is about 30% soluble by weight, only 18-22% of that soluble material results in desirable coffee... Read More
Testing for Coffee Shelf Life
Packaging and the maintenance of packaging equipment is one of the biggest challenges in the roasting facility. Coffee Analysts has designed shelf–life tests so that several samples from a batch are tested at once. Especially in the case of coffee packaging, only testing one bag will not give adequate information about the packaging system. Use... Read More
Sensory Training at Coffee Analysts
Coffee Analysts conducted a two-day coffee sensory training session for Jacqui Hartman, a junior flavor chemist at Flavor & Fragrance Specialties. The training focused on “Tongues & Noses” with emphasis on tasting coffees from around the world. Jacqui worked with the CA staff on identification of faults, taints and positive attributes, and departed with a... Read More
Video: The Sense of Taste
Ever wonder what’s going on in that mouth of yours when you take a sip of that amazing Costa Rican?
Coffee Analysts now on Facebook
It took us a long time, but we are officially on Facebook. We will post updates to our Analysts Blog (this page), as well as links to coffee-tech related articles, videos, etc.