Simone Angeloni presents some foundational research into espresso coffee preparation that highlights the scientific process for understanding espresso and its complexity. He also discusses new research into how the set up of the machine can be managed to optimize extractions, so less coffee is needed to deliver similar results.
Reading the label on your favourite plant based mylk can be like a chemistry lesson. You need to know your ‘ose’ from your ‘ate’ and the function of your regulator from your emulsifier. Dr Yulia Klimanova gives us a crash course in the science of plant mylk additives.
Often referred to as pre\-infusion, pre\-wetting or just wetting, the first phase of coffee extraction is where water meets a dry bed of coffee and slowly penetrates the mass of coffee. This phase is technically referred to as imbibition. It describes a natural process where water is absorbed by solids\-colloids and swelling results \(Imbibition, Wikipedia\). Other than the miracle of coffee, it also describes how seeds absorb water to germinate.
Researchers at the University of Camerino questioned whether there is cross\-contamination of dairy milk proteins in soy mylk, when using common practices in the cafe to prepare the milks. The results are surprising and highlight that we need to be careful when preparing and serving alternative mylks and dairy milk in cafes if we are going to protect our customers from allergens.
Milk is a natural beverage and is considered one of the most complete and highly nutritious foods. In many countries the majority of coffee consumed is enjoyed with the addition of dairy milk. Silvia Vincenzetti Ph.D., Associate Professor in the School of Biosciences and Veterinary Medicine at the University of Camerino gives us an introduction to the chemistry of milk and its nutritional value.
Silvia Vincenzetti Ph.D
Milk is a key ingredient in coffeeshops worldwide. The smooth and shiny foam makes espresso\-based milk beverages so attractive for customers. The pairing of silky milk with coffee has helped popularise coffee globally. Let’s have a closer look at milk chemical composition and all changes that occur with heating and foaming.
Drinking coffee is a practice spread worldwide irrespective of race, age, and social extraction, and this makes coffee the leading commodity in the fair trade movement. For most people however, computational modelling, or coffee\-in\-silico is the furthest thing from their mind when sipping on their first coffee of the day. Dr Giacomini's research into mathematical modelling of extractions shows us that maths can be used to gain a better understanding of the coffee in our cups.
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