Fork & Knife
Specialty coffee in the “Little Paris of the East.”
The variables to consider to “dial in” the perfect recipe.
Mitigating risk to human health caused by adulteration of food during processing.
How temperature, humidity, oxygen, and time affect the chemical compounds in coffee.
Developing the flavors and aromas we associate with coffee.
Helpful guidelines to remember when approaching the cupping table.
The basics of using heat over time to alter green coffee.
How importers and exports manage risk and finance the coffee while it is in transit.
Examining how coffee gets from farms to roasteries.