Introduction of our blogs

Welcome to Brew Logs, our little corner for everything about coffee, from beans to the cup in your hand.


Here, we are keen to share a more academic and nerdy side of coffee. We explore the factors that shape coffee characteristics, such as what creates acidity and sweetness from a chemistry perspective, and how altitude influences flavour development. These topics are approached with curiosity and depth, for those who enjoy understanding the science behind the cup.


Alongside this, we also share a more practical and everyday view of coffee. You will find tips and tricks on coffee making, including espresso brewing, milk based drinks and latte art, pour over techniques, and the roasting process. We also dive into stories about different coffee varieties, flavour profiles, and tasting notes.


Whether you are trying to improve your daily coffee, experimenting with new brewing methods, or simply curious about the journey of a bean from farm to cup, there is plenty to discover here. Each log is a small coffee experiment, sometimes messy, sometimes surprising, but always full of flavour and fun.

Back to blog

Blog 1

  • Coffee acidity in different roast level

    Shufan Yang

    Can you taste the acidity in coffee? Are they ‘‘good sourness’’ or the ‘‘bad sourness’’ for you?    In coffee roasting, acidity (or sourness) is a dynamic chemical journey. Unlike...

    Coffee acidity in different roast level

    Shufan Yang

    Can you taste the acidity in coffee? Are they ‘‘good sourness’’ or the ‘‘bad sourness’’ for you?    In coffee roasting, acidity (or sourness) is a dynamic chemical journey. Unlike...

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Blog 2

  • Understand the ‘‘Sweetness’’ in coffee

    Shufan Yang

    Can you taste the ‘‘sweetness’’ from the coffee? Are they the same ‘‘sweetness’’ in light, medium and dark roast? No, the "sweetness" in light, medium, and dark roasts is not...

    Understand the ‘‘Sweetness’’ in coffee

    Shufan Yang

    Can you taste the ‘‘sweetness’’ from the coffee? Are they the same ‘‘sweetness’’ in light, medium and dark roast? No, the "sweetness" in light, medium, and dark roasts is not...

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Blog 3

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Blog 4

  • What is Agtron?

    Shufan Yang

    What is Agtron? Agtron is not a true colour system but a practical scale used in the coffee industry to indicate how light or dark coffee is roasted. It provides...

    What is Agtron?

    Shufan Yang

    What is Agtron? Agtron is not a true colour system but a practical scale used in the coffee industry to indicate how light or dark coffee is roasted. It provides...

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Blog 5

  • Understanding Coffee Processing: A Detailed Bre...

    Shufan Yang

    When we talk about speciality coffee, variety and genetics are often the first things we look at, as they provide the foundation of a coffee’s flavour potential. After that, coffee...

    1 comment

    Understanding Coffee Processing: A Detailed Bre...

    Shufan Yang

    When we talk about speciality coffee, variety and genetics are often the first things we look at, as they provide the foundation of a coffee’s flavour potential. After that, coffee...

    1 comment
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Blog 6

  • From Fermentation to Flavour Design

    Shufan Yang

    From Fermentation to Flavour Design: Modern Experimental Processing Methods Before we dive into experimental processing, there is one important thing to understand: ‘‘fermentation is not something invented for expensive competition...

    From Fermentation to Flavour Design

    Shufan Yang

    From Fermentation to Flavour Design: Modern Experimental Processing Methods Before we dive into experimental processing, there is one important thing to understand: ‘‘fermentation is not something invented for expensive competition...

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