Past Issues Two
September 2014
The Complexity
Coffee has over 1200 identified chemical compounds, making it the single most complex food item. Every factor from seed to cup has an impact on the makeup. The three featured roasters in this issue are fascinated by this complexity and are attempting to understand how to optimize the natural flavours of the coffee bean. Meticulous details are being pored over and analyzed all in an effort to create the best final product possible.
De Mello Palheta
Propeller
