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WOC COPENHAGEN 2024 The « World of Coffee » event held in June in Copenhagen was a significant gathering for coffee professionals and...

Water Quality for Coffee SCAE Water Report (2016) The Zurich University of Applied Sciences (ZAHW) in collaboration with the Specialty...

COFFEE DECAFFEINATION: THE SWISS WATER PROCESS The term "Swiss" in the Swiss Water Process refers to the origins of the method, which was...

The Sugarcane Decaffeination Process Decaffeination is the process of removing caffeine from coffee beans, while retaining the bean's essential...

ANDRE EIERMANN’S DATA ON WBC FINALS ? WHAT CAN WE LEARN FROM ANDRE EIERMANN’S DATA ON WBC FINALS ? My friend André Eiermann collected the data...

FERMENTATION CAMP BY LUCIA SOLIS FERMENTATION CAMP BY LUCIA SOLIS – FTC-6 IN ANTIGUA – GUATEMALA L’Académie du Café a participé au FTC-6 à...

COFFEE FLAVOUR ANALYSIS Example of the use of Gas Chromatography and Olfactometry Gas chromatography (GC) stands as a paramount analytical...

NITRO COLD BREW AND NITRO LATTE NITRO COLD BREW COFFEE AND NITRO LATTE’S AS NEW TREND FOR SUMMER Nitro cold brew coffee, introduced in the...

GREEN COFFEE ANALYSIS Water Activity (Aw) vs. Moisture content (%) Sensory, stability and roasting problems Water activity (aw)...

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