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Perhaps no other U.S. city has seen more specialty coffee volume growth in recent years as Los Angeles, as continued suburban development and urban redevelopment have paved the way for new storefronts. This growth has come from single shops as well as established U.S. and international brands, while ushering in parallel growth in the roasting segment. This made L.A. a compelling backdrop for the 4th annual World Coffee Portal CEO Forum, held downtown on Nov. 8 at the South Park Center — the day prior to the first Los Angeles Coffee Festival at The Reef. The exclusive gathering welcomed senior leaders and influencers in coffee to explore the theme...

A group of scientists have discovered that people who are genetically wired to better perceive the bitter taste of caffeine are more likely to drink coffee, despite bitterness having evolved as a warning signal to protect us against consuming harmful substances. Why? Because they associate the bitter taste of caffeine with the high they get from it. Duh. “You’d expect that people who are particularly sensitive to the bitter taste of caffeine would drink less coffee,” Marilyn Cornelis, an assistant professor of preventive medicine at Northwestern’s Feinberg School of Medicine said in a university announcement. “The opposite results of our study suggest coffee...

I bet roasting is the thing that every barista wants to know about! We can develop flavour by roasting coffee. How can we achieve the best tasting coffee? What actually happens when roasting?   Why is roasting important – or is it? Coffee beans are seeds matured in coffee cherry. They are then processed and dried to coffee beans. Before roasting, coffee beans are green in color and have a beany and grassy aroma. Actually, green coffee beans do not smell like coffee at all. When we roast coffee, we develop 800 to 1000 different aroma compounds. These compounds make...