The World of Coffee with 98% Monkey
Intensity, body and bitterness: they are not th...
Many people talk about “strong coffee”, but they often mean different things: intensity, body, bitterness, concentration or roasted flavour. In this article, we explain the differences so you can choose...
Intensity, body and bitterness: they are not th...
Many people talk about “strong coffee”, but they often mean different things: intensity, body, bitterness, concentration or roasted flavour. In this article, we explain the differences so you can choose...
Why coffee tastes different as it cools down
Coffee does not taste the same when it has just been served as it does a few minutes later. Temperature changes how we perceive sweetness, acidity, aroma and body. In...
Why coffee tastes different as it cools down
Coffee does not taste the same when it has just been served as it does a few minutes later. Temperature changes how we perceive sweetness, acidity, aroma and body. In...
Body in coffee: the sensation you cannot see, b...
When we talk about body in coffee, we are not talking about flavour, but about how it feels in the mouth: light, silky, creamy, dense or full. In this article,...
Body in coffee: the sensation you cannot see, b...
When we talk about body in coffee, we are not talking about flavour, but about how it feels in the mouth: light, silky, creamy, dense or full. In this article,...
Why coffee can taste like chocolate, fruit or f...
When a coffee has notes of chocolate, red fruit, flowers or caramel, it does not mean that flavours have been added. These are natural nuances created by origin, variety, processing,...
Why coffee can taste like chocolate, fruit or f...
When a coffee has notes of chocolate, red fruit, flowers or caramel, it does not mean that flavours have been added. These are natural nuances created by origin, variety, processing,...
Specialty coffee vs commercial coffee: what rea...
Specialty coffee and commercial coffee may look similar at first, but behind them there are important differences: origin, traceability, selection, roasting, freshness and flavour. In this article, we explain what...
Specialty coffee vs commercial coffee: what rea...
Specialty coffee and commercial coffee may look similar at first, but behind them there are important differences: origin, traceability, selection, roasting, freshness and flavour. In this article, we explain what...
Acidity in coffee: why it is not always a bad t...
Many people associate acidity in coffee with a defect, but in specialty coffee it can be one of its most interesting qualities. In this article, we explain what acidity really...
Acidity in coffee: why it is not always a bad t...
Many people associate acidity in coffee with a defect, but in specialty coffee it can be one of its most interesting qualities. In this article, we explain what acidity really...