Upcoming highlights on the coffee calendar
The Knowledge Hub community
Discussions and conversations with the Knowledge Hub community
Register for upcoming courses
Meet our coffee experts
Explore the global network of training locations
Latest developments from the world of coffee
An exploration of the science behind coffee
Thank you Damian.
Well done Maurzio. Very informative and extremely well written
most appreciate, thank you
Complimenti! Ottima e rigorosa descrizione della perculazione del caffè Quindi, tra queste cose sorprendenti, perché non sfruttare la Fluid Dynamics per preparare un caffè in-silico altrettanto sorprendente?
Thank you for this great article, Andre! Amazing work on the current literature!
Thanks for the feedback Jim and Jay
trying to be consistently inconsistent, very nice
this is a great article
This is a great article!
I agree James, great article, I've really been enjoying Andrew's writing lately
good call @andrew. I agree 100%
Particle size distribution is more important than average grind size - Discuss.
Developing and supporting coffee professionals
© 2021 Coffee Knowledge Hub.
Simonelli Group SpA.Via Emilio Betti, 1, 62020Belforte del Chienti MCP.IVA 01951160439VAT n. firstname.lastname@example.org