Produced from Civet cats eating coffee cherries and the coffee beans are collected from their faeces. But like a good beer, a good coffee should have its bitterness balanced by both its sweetness and its acidity, so that no one aspect overpowers the flavour.

skip back to page 63, or if there is a need to swat up on a bit of ‘Volumetrics’ or ‘Gravimetrics’, page 232 is the place to turn to. These acids and sugars present in the coffee can be the result of the variety of the plant, and the elevation and the nature of the soil that it is grown in.And, we don’t mess around with dozens of flavored syrups — chocolate and vanilla cover all the bases for us. Today, I’m pleased to bring you this interview with Victor Kessler, the owner and operator at Lost Dutchman Coffee Roasters.

Maillard Reaction - Chemical reaction during roasting where the amino acids and sugars start to change the colour of the beans to brown. at an important business function, some years later, when to have declined would not have been appropriate.Acidity in coffee can range from the crisp acidity of an apple (Malic acidity) to the grape-like (Tartaric acidity) which makes your mouth water (think ‘Tangfastics’), to the vinegary (Acetic acid) or the sharpness of citrus (Citric acid). Coffee blooming refers to the process of dampening the coffee grounds prior to brewing to maximise the release of C02 gas and flavour. As in all things, a balance needs to be struck to allow the coffee the development time that is required to develop the flavours and complex acidity that is required to give the coffee sparkle.