Why Should You Know Giling Basah?

Quality: 
5
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In the Bahasa language of Indonesia, Giling Basah means "wet hulled." That's not very exciting by any measure, but it refers to a part of the coffee process that is specific to Indonesia and creates a signature flavor. Wet-hulled coffees can have more body and lower acidity, but they also fall short of the sweetness and aroma uncovered by other methods.

If you have any interest in coffees from Indonesia, and are looking for some reason why you like them (or perhaps why you don't like them), it's worth your time to learn about Giling Basah.

How Can a Leaf Rust? Roya in Guatemala

Quality: 
1

The results from the Guatemala coffee harvest this year will be a study in extremes; great coffees from some farms, and serious quality issues from others. While some areas seem to have good volume of coffee on the trees and nice quality, others zones are being devastated by a coffee fungus called Roya.

 

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There's No Accounting for Taste

Quality: 
4
Image: 

This has been a very challenging week for cupping. Why? I can't taste.

It all started on December 21st when we were flying to my sisters house in Tucson for Christmas. Ben turned to me on the airplane and sneezed directly into my gaping mouth. (I wonder if you can buy those full face shields the dentists use these days, for protection when your kid is sick. It's just a given he is going to sneeze directly on me at some point).

Coffee Seed Physiology

Quality: 
1

AFLP analysis of genetic diversity within and among Coffea arabica cultivars

Quality: 
1

This is a really fascinating article, and one I have re-read several times. It is highly recommended, and underscores the rather ambiguous relation between the main arabica types (that is, how Bourbon and Typica lack genetic distinction). And it shows how little diversity there is overall among cultivated arabica types. -Tom

Direct Link to Download PDF file

Base Composition of Coffea AFLP Sequences and Their Conservation Within the Genus

Quality: 
1

This is a pretty dry article, and a bit more about procedures of looking and gentetics using AFLP method, than about coffee. Still, I thought I would offer a link to it. -Tom

Direct link to download PDF file

Aug - Sept 2009: Brewing Fundamentals

Date: 
Sat, 2009-08-01
tinyjoy-aug-sept09-1.jpg

Brewing Fundamentals
Last Tiny Joy we covered Roasting Fundamentals, so this time I want to cover Brewing Fundamentals. I think it is a good idea to double check your brewing technique to make sure you are tasting all you can in the beans. These comments primarily address drip, vacuum or French press brewing, not espresso.

Genetic Decaf Coffee Trees by Andy Coghlan

Quality: 
4
Publication Date: 
Mon, 2001-01-01
Image URL: 
http://www.sweetmarias.com/genetic.nocaf.html
Summary: 
The world's first caffeine-free coffee plants

Caffeine FAQ by Alex López-Ortiz

Quality: 
3
Publication Date: 
Mon, 2007-01-01
Summary: 
This is an excerpt of a longer FAQ including more coffee-related information

Microscopic Images of Coffee Seed: Structure and Defects

Quality: 
4
Publication Date: 
Sat, 2005-01-01
Summary: 
coffea arabica - coffee plant root structure and early leaf formation

Article on Coffee Chemistry and Freshness by Sophie L. Rovner

Quality: 
3
Publication Date: 
Sat, 2005-01-01
Summary: 
Here's an article that makes some interesting observations about coffee chemistry (but has a few errors in common sense about freshness...

Preface to "Coffee Quality" by Michael Sivitz

Quality: 
3
Publication Date: 
Sat, 2005-01-01
Summary: 
This is not your ordinary "run of the mill" coffee booklet extolling romantic places and recipes.

Roasting Article by Carl Staub from SCAA Roast Kit Literature

Quality: 
3
Publication Date: 
Sat, 2000-01-01
Summary: 
Sourced from the SCAA Roast Color Classification System developed by Agtron - SCAA in 1995
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