The Coffee Notebook
Getting started in the world of coffee: Espresso basics
You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions? Our "Getting started in the world of coffee" series is here to help...
Getting started in the world of coffee: Decaffeinated
You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions? Our "Getting started in the world of coffee" series is here to help...
Getting Started in the World of Coffee: Manual Extraction Methods - Immersion
You have just received your precious bag of 94 Celcius coffee and you have a whole bunch of questions? Our Getting Started in Coffee series is here to help you...
Getting Started in the World of Coffee: Manual Extraction Methods – “Pour Over”
You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions? Our "Getting started in the world of coffee" series is here to help...
Getting Started in Coffee: The Basics of Roasting
You have just received your precious bag of 94 Celcius coffee and you have a whole bunch of questions? Our Getting Started in Coffee series is here to help you...
Cascara: A Hidden Treasure of Coffee
Discover cascara at 94 Celcius: the hidden treasure of coffee. Unique flavor, health benefits, and sustainability in every cup. Click here for more info now.
Discovering Wilton Benitez
When it comes to specialty coffee, it's hard to overlook the meticulous, avant-garde work of certain producers who are constantly pushing back the boundaries of quality. One such figurehead is...
Arabica vs Robusta: What are the differences and why does 94 Celcius choose Arabica?
The world of coffee is vast and complex, but it is dominated by two great varieties of coffee beans: Arabica and Robusta. Both species come from the same plant family,...
Fermentation in coffee: experiments
As we discussed in our previous article, fermentation is a crucial and indispensable stage in the transition from coffee cherry to green bean. In recent years, producers have been experimenting...
Cold coffees: giving another dimension to our coffees
Summer is here, and with it, the desire to enjoy a refreshing cold coffee. In this blog, we present three methods for preparing perfect cold coffee: flash brew, cold brew and slow drip. The flash brew is quick and highlights the floral and fruity notes of the coffee. Cold brew, a slow cold infusion, offers a concentrate of intense and sweet flavors, ideal for keeping for a week. Slow drip combines speed and richness of aromas by extracting coffee drop by drop. Discover our detailed recipes and coffee suggestions for each method, and enjoy delicious and varied summer drinks.
The Science Behind the Perfect Roasted Coffee
Discover the science and passion behind every cup of roasted coffee at 94 Celcius. Our rigorous and ethical approach delivers exceptional coffee. Click here
Fermentation in coffee: the basics
As we saw earlier, the coffee treatment process "only" serves to pulp the coffee cherry to obtain a bean with a moisture content suitable for storage and delivery. Whatever the process used to treat the coffee cherry, there is always a fermentation stage.
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.