In the previous blog post of this series I looked at the chemical compounds present in a cup of coffee and how the concentrations span 9 orders of magnitude. Each of the compounds present in coffee will have a specific…
In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans. These were brew ratio, total dissolved solids, extraction yield, grind size, water composition, water temperature and filter material. This time…
I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake and focused. Prior…
Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed…
A perfect cup of coffee for a perfect morning! I have spent lazy summer days in a “Sommerhus” (e.g. “summer house”) in Denmark with my family and one thing I will share with you is the coffee I enjoyed every…
One of the good things about living in Oslo are the coffee bars. Norwegians drink a lot of coffe (a healthy dose of 9.9 kg anually per capita, only second to the Finnish) and perhaps that is one reason why…
A small sprinkle of salt will suppress bitterness – and in some cases it can benefit the overall coffee flavor. I’ve tried it with an espresso and somehow it works, but it’s difficult to describe the flavor. I prefer my…
I have recently come to know Miss Silvia. She’s from Italy, weighs a good 14 kg and even my wife welcomed her in our kitchen! As home brew espresso afficionados will know by know, I’ve become the proud owner of…
