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Coffee Science

Coffee science articles that explain extraction, caffeine, roast chemistry, foam, flavor, and what is happening in the cup.

How much acid is in coffee

How Much Acid Is in Coffee? What Drinkers Should Know

May 17, 2026April 13, 2026 by Kelsey Todd

Wondering how much acid is in coffee and whether it’s affecting your stomach? Learn about coffee’s pH level, which acids are in your cup, and how to reduce acidity through roast and brewing choices.

What Makes Espresso Martini Foam So Stable? The Science of CO₂ and Cold Coffee

What Makes Espresso Martini Foam So Stable? The Science of CO₂ and Cold Coffee

May 17, 2026March 9, 2026 by Kelsey Todd

The Physics of Espresso Martini Foam: Why CO₂ + Cold = Stability ☕ Coffee Recipes Hub · Cocktail Science The …

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Why Dark Roast is Bitter: The Chemistry of Quinic Acid

Why Dark Roast is Bitter: The Chemistry of Quinic Acid

April 20, 2026February 4, 2026 by Kelsey Todd

Your coffee isn’t just “burnt.” It is going through a chemical divorce. We often use vague terms like “strong,” “bold,” …

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The Swiss Water Process: Is Chemical-Free Decaf Better?

The Swiss Water Process: Is Chemical-Free Decaf Better?

January 30, 2026 by Kelsey Todd

Decaf drinkers have long been the second-class citizens of the coffee world. But recently, a more serious concern has emerged: …

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Biohacking Your Morning- The Science of Nootropic Coffee

Biohacking Your Morning: The Science of Nootropic Coffee

May 3, 2026January 26, 2026 by Kelsey Todd

The era of drinking coffee solely to “wake up” is over. In 2026, the goal is optimization. Silicon Valley executives …

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a blender filled with beans sitting on top of a counter

The Genetic Rescue of Arabica: Why F1 Hybrids are the Future

January 29, 2026January 22, 2026 by Kelsey Todd

The coffee industry is facing an existential crisis. Climate change, pests, and diseases are decimating traditional Arabica crops. For over …

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Coffee beans with molecular structure visualization.

How Coffee Fermentation Actually Rewires Flavor Molecules Inside the Bean (Mind-Blowing Science)

November 23, 2025November 22, 2025 by Kelsey Todd

Inside the Bean: Where Flavor Begins Coffee beans are seeds packed with carbohydrates, proteins, lipids, and acids.During coffee fermentation, these …

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Interior of a modern coffee processing facility featuring a large stainless steel vat filled with red coffee cherries, surrounded by interconnected fermentation tanks, pipes, and valves.

Advanced Coffee Fermentation Techniques Most Roasters Still Don’t Know About

May 19, 2026November 18, 2025 by Kelsey Todd

For centuries, coffee fermentation was guided by instinct. Farmers judged progress by smell, texture, or time. Today, that’s changing. Around …

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Split-view image showing wet and dry coffee fermentation methods.

What Makes Wet vs. Dry Coffee Fermentation SO Different

May 19, 2026November 14, 2025 by Kelsey Todd

Every coffee bean begins life surrounded by layers of fruit, pulp, and mucilage. Fermentation is how those layers are removed—and …

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Coffee cup in heart-shaped bean arrangement with EKG-style lines.

Coffee and Heart Health: How Your Morning Cup Helps Blood Flow (2025)

November 11, 2025 by Kelsey Todd

TL;DR: Coffee’s plant compounds—especially chlorogenic acids (CGAs)—help your blood vessels relax and work better. Caffeine doesn’t seem to help or …

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About Kelsey

Kelsey Todd is the founder of The Golden Lamb Coffee, an independent coffee publication focused on brewing guides, recipes, and coffee science. After more than two decades as a barista in Seattle and Santa Barbara, he brings practical coffee experience to every guide on the site.

The Golden Lamb Coffee is not affiliated with the Golden Lamb restaurant in Lebanon, Ohio.

The Golden Lamb Coffee

Independent coffee recipes, brewing guides, gear reviews, and coffee science for curious home coffee drinkers.

The Golden Lamb Coffee is not affiliated with The Golden Lamb restaurant in Lebanon, Ohio.

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