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Why Is the Inside of the Bean Darker While the Outside Is Lighter, Causing an Unbalanced Flavor? A reader asked: Reader: “I would like to ask about coffee roasting. I bought your book and tried following it, but I have some questions.

From Microbe to Cup: How Yeast Transforms Coffee Mucilage into Heavenly Aromas

"Resilient... but not delicious." This is the verdict often handed down to Catimor. But in today’s world of Specialty Coffee, does this claim still hold true? Or have we simply not yet discovered its true identity?

Guaranteed 5 Stars! Quality You Can Trust ⭐⭐⭐⭐⭐ "Excellent quality, superb taste, and incredible aroma." — Real feedback from customers who have fallen for the captivating scent of DELTA Coffee. Experience a premium specialty coffee moment in the comfort of your own home.

Never run out of beans again. Subscribe to Preda Coffee's monthly program. Enjoy curated Preda Craft & Blend Expression sets with Free Shipping. Trusted quality from Lampang’s finest roaster.

Love In A Coffee Blend Review That’s More Than Flavor — It’s a Soft, Lasting Memory in Every Sip Turn an ordinary morning into an “in-love day” with Love In, a coffee blend created to share warm feelings through delicate pink florals and a syrupy, sweet mouthfeel.

A Heartfelt Customer Review When the Soft Elegance of “Les Saisons” Meets Care Beyond Just Coffee Experience the gentle elegance of Les Saisons through the voices of real customers who describe it as “aromatic, well-defined in flavor, and better packaged than ever.”

A Real Reader’s Review of Simplicity in Coffee Roasting “Comprehensive, well-structured, and far more in-depth than translated books.” If you are looking for a Thai coffee roasting book that goes beyond theory—one that is deep, practical, and truly applicable—this is the answer.

Discover Good Shot Coffee by Preda Roasting House. Available in 4 roast levels for baristas. High quality with wholesale prices starting at 570 THB/kg. Perfect for cafes.

Good Shot is a 100% Thai Arabica coffee blend from Preda Roasting House. Easy to brew, consistent in flavor, and available in 4 roast levels, it is designed for cafés and espresso bars that seek quality while maintaining cost efficiency.

Discover Delta LTLH 2025 by Preda Coffee. A premium Yeast-Dry Process specialty coffee from Mae Hong Son, featuring complex fruity notes and a smooth whisky finish.

Light roast coffee is beloved for its vibrant acidity and fruity notes. However, a common frustration for many brewers is encountering a "bitter aftertaste." Here is an expert breakdown from Preda Roasting House on why this happens and how to fix it.

Trying to prolong the Maillard phase in the hope of increasing complexity or flavor profiles, but why does the result turn out the opposite?

Have you ever finished a cup of coffee and still found yourself leaning in to smell what lingered in the server? This coffee did exactly that to me. I simply couldn’t help it—it’s unusual, distinctive, and unlike any other.

Coffee helps reduce sleepiness because of caffeine, a stimulant that blocks the action of adenosine, a substance that makes us feel sleepy.

One common challenge many specialty-coffee roasters encounter when roasting dry-process coffee is the appearance of overly strong fermented aromasoften leaning toward ripe or overly alcoholic fruit.

For Moka Pot brewers, its been a while since I last wrote on this topic, apologies! When we place the Moka pot on the stove, before the water even starts to flow up, a sweet, burnt caramel aroma often wafts out first. Many people think the coffee is burning, but this is actually a unique signature of the Moka Pot. So, is this smell good or bad?

It has been raining continuously for many days. The coffee farming community can only sit and watch with deep frustration, unable to intervene at this moment. What situation are the people on the mountain facing? Do the people below know? During the harvest season, coffee plants do not require large amounts of rain to ensure the smooth ripening cycle of the coffee cherries and allow farmers to dry their coffee. But when water keeps coming and the air is extremely humid, it not only makes work difficult, but the cherries also suffer damage that is hard to fix. Lets understand this from a scientific perspective.

At Preeda Roasterys roasting class, students get to taste both their own roasts and their classmates.

When we first opened our coffee shop more than 20 years ago, we were just young dreamers, enjoying every bit of the entrepreneurial journey.

The other day, I was talking with a younger friend about the physical mechanisms behind the First Crack—where it comes from and how it happens. Since she used to work in the aviation field, I brought up an analogy about airflow hitting coffee beans, causing changes in air pressure and velocity—much like how airflow interacts with an airplane wing. After explaining, I realized it might be useful to write it down in a way that paints a clearer picture.

A solid 10 out of 10 Huai Khwak Washed-SCM x LTLH Clean, crisp, and beautifully balanced in every dimension.

The mechanism of peach and plum aroma development during coffee fermentation.

"They use the same coffee dose, 20 grams, with the same fine grind, but the difference is in the tamping method."

มีคำถามมาว่าจะคั่วโรบัสต้ายังไงให้อร่อย? เพราะหลายคนพยายามคั่วโรบัสต้าให้ฟรุ้งฟริ้งยังไงก็ไม่สำเร็จ กลับจะไปทาง earthy ไม่ค่อยมีรสมีชาติ บางคนบ่นว่ากลิ่นสาบแรงไปเลยก็มี

Aeropress เป็นอุปกรณ์ชงที่สนุกมากเพราะคนชงสามารถคิดประยุกต์เทคนิคออกไปได้หลากหลายมาก

เขียนเรื่องวิทยาศาสตร์เบื้องหลังการชงมาหลายตอนชักติดลม วันนี้ขอเขียนเรื่อง Moka ยอดฮิตเสียหน่อย

ปัญหาเรื่องกาแฟชงเอสเปรสโซ่แล้วได้รสขมๆเฝื่อนๆ บอดี้ไม่ค่อยมี ฟีลค่อนไปทาง watery