Knowledge

Brewing - Extracting

Learn about Pre-infusion in espresso

CFRR – Extracting coffee under high pressure is a special factor when brewing espresso, so will the pre-infusion...

Grinding - Roasting

Chemical changes during coffee roasting

CFRR – The process of roasting coffee creates a chemical change in the compounds found in the...

The taste of coffee at common roasting levels

CFRR – Most of the aroma and flavor in coffee are caused by the coffee beans roasting. Coffee is...

History

Overview of world coffee history

CFRR- Along with water and tea, coffee is one of the three most popular beverages in the...

A 165-year journey of coffee history in Vietnam

CFRR- In 2021, Vietnam ranks second in terms of output on the world coffee map, but few people...

Plant - seed

The taste of robusta coffee beans from a scientific perspective

CFRR – What is the basic taste of robusta coffee beans? How is the quality assessment of...

A detailed summary of Ethiopian coffee, the cradle of unique coffees

CFRR- Ethiopia is the birthplace of coffee, with a long history and ideal terrain has created the...

Sensory & Cupping

The influence of processing method on coffee flavor

CFRR- In nature, the coffee berry is a fruit of the berry group that is green as young...

A basic introduction to Cupping – Coffee tasting technique

CFRR- Coffee cupping (tasting) becomes a sensory science that makes an important view of evaluation for coffee quality  SCA...

Society- economy

Top 10 largest coffee companies in Italy

CFRR – The largest Italian coffee companies with a solid foundation and long tradition of experience have,...

International coffee quality certifications

Coffee quality certifications contribute to consumers being able to choose according to organic standards or protect...