Everyone loves crema in a coffee. How does it form?

Everyone loves crema in a coffee. How does it form?

December 01, 2020

Everyone loves crema in a coffee. But how does it form? Beautiful crema. For a long, long time the appearance and quality of crema were the defining characteristics with which the quality of an espresso was judged. Traditionally, the perfect crema is a deep, reddish hazelnut colour that will hold a teaspoon of sugar for several seconds.

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Coffee Strength and Coffee Body - What Does It Mean?

Coffee Strength and Coffee Body - What Does It Mean?

November 15, 2020

What does it mean that coffee has strength? Is it going to knock me out? Because there is no standard that provides coffee strength guidance, this term has been widely misunderstood, used in very different contexts and, as a result, it creates confusion amongst many.

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Is acidity in coffee good or bad?

Is acidity in coffee good or bad?

November 01, 2020

So, is acidity in coffee good or bad? Well… it depends. There are good and bad acids where taste is concerned. Though there are many sources of acidity in coffee, it is only a mildly acidic beverage, with a pH of around 5, as compared to the pH of 2 in wine.

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What is all the fuss about the water?

What is all the fuss about the water?

October 15, 2020

Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition. Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽‍🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.

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Why is coffee extraction so important?

Why is coffee extraction so important?

October 01, 2020

The extraction of the coffee is at the core of any brewing or coffee-making process. When water passes through the coffee, it extracts some of the compounds and flavours and leaves some behind. It is the surprising complexity of this process that gives us so much of an intrigue as well as frustration when making coffee.

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For The Coffee Savvy: What Is Coffee Cupping?

For The Coffee Savvy: What Is Coffee Cupping?

September 15, 2020

There are endless flavour notes to coffee. You can practice observing these through a coffee tasting technique called coffee cupping. In order to achieve the most consistent results, the “cupper” (which could be you) needs to follow very specific but simple procedures: 

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What Is The Natural Coffee (Dry) Process?

What Is The Natural Coffee (Dry) Process?

September 01, 2020

After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a specific processing method. As already said in our last blog, there are 3 main processing methods: washed (or wet) process; dry (or natural) process and honey (or semi-dry) process. 

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All about the

All about the "Washed (Wet) Coffee Process"

August 15, 2020

After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a specific processing method. There are 3 main processing methods: washed (or wet) process; dry (or natural) process and honey (or semi-dry) process. The washed process is the one that dominates the world of specialty coffee. 

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What exactly is the famous Robusta coffee?

What exactly is the famous Robusta coffee?

August 01, 2020

There are two Coffea (coffee) species that make up nearly all the coffee grown for consumer consumption; these are Coffea Robusta and Coffea Arabica. We have discussed the latter in our last blog, so let's focus on the Robusta coffee bean today.

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What does

What does "100% Arabica" coffee really mean?

July 15, 2020

You probably will have seen on coffee packs everywhere the phrase "100% Arabica", and wondered what it means or stands for. This is mainly intended as a sign of quality which is used as a selling point and means exactly what it says: that 100% of the coffee in the package is made from Arabica coffee beans.

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Biorecycling: A Novel Plastic-Eating Bacteria

Biorecycling: A Novel Plastic-Eating Bacteria

July 01, 2020

Originally published at the end of March 2020 in published in the journal Frontiers in Microbiology, a new strain of bacteria has been identified which is able to withstand harsh conditions, such as high temperatures or acidic environments, and is able to “eat” plastic. Yes, you read that correctly. This new strain of bacteria is able to feed on toxic plastic and, rather unusually, uses it as food to power the entire process.

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Our Indonesian – Cinnamon, Nutmeg & Chocolate

Our Indonesian – Cinnamon, Nutmeg & Chocolate

June 15, 2020

Our third and final blog about our single origin coffees is on our new addition, the Indonesian Single Origin. As with the last two single origins, we did some long tasting sessions among the co-founders of Moving Beans and finally settled for the following description: cinnamon, nutmeg and chocolate. These are tastes we experienced at different times of consumption, i.e. the first impression, mid palate and the long-lasting taste.

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