Coffee Chemistry: Acidity (#)
„The pH of a coffee has been found to correlate with the perceived acidity of a coffee by Pangborn, Sivetz and Desrosier, and Griffin and Blauch; whereas Voilley et al. suggests that titratable acidity produces a better correlation to perceived acidity.“
http://www.coffeeresearch.org/science/ sourmain.htm - Cached
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Tea & Coffee 06/04 - People News
„Lifetime Achievement Award - Michael Sivetz, author of two well-respected books, including “Coffee Technology” and “Coffee Quality.” Sivetz has more than 50 years experience in coffee roasting and science.“
http://www.teaandcoffee.net/0604/people.htm
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Tea & Coffee 12/03 - 2003 People of the Year
„A combination of the Kaiser and Smith fluid bed experiences resulted in a new style of fluid bed roaster, patented in 1975, and subsequently licensed to Neuhaus Neotec in Germany. Since 1980, Sivetz has manufactured various sizes of smaller electric and larger gas fired roasters.“
http://www.teaandcoffee.net/1203/special.htm
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„Caffeine has a distinct bitter taste and has a test threshold of only 75-155 mg/L (60-200 mg/L found by Clarke). However, Voilley considers caffeine to only account for around 10% of the perceived bitterness in coffee.“
http://www.coffeeresearch.org/science/ bittermain.htm
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Tea & Coffee 05/03 - Getting the Skinny on Sample Roasters: Part I
„Roasts too much coffee. Small roaster samples are too small for ideal roast SIVETZ HEAT GUN/SAMPLE ROASTER“
http://www.teaandcoffee.net/0503/coffee.htm
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