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Browse all articles tagged with "Coffee Chemistry"
ReflectionsBy: Estella Zuleta Carmona When I talk about temperature in coffee extraction, I’m not simply referring to “more heat = more extraction.” Temperature is the energy we give to the system, and that energy defines both the extraction rate and which chemical compounds can be released from the coffee’s solid matrix. Higher temperatures facilitate the</p>
Coffee CommunityDubai – Qahwa Wolrd A growing online trend is convincing coffee drinkers to rethink their morning ritual — not with new beans or gadgets, but with a grain of salt. Social media users claim that adding a small pinch of salt to coffee softens its bitterness and enhances its natural sweetness, making it smoother without</p>
