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...