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Why Things Turn Brown

2006 UK Barista Champ James Hoffmann explains the Maillard Reaction (no, not the duck), Strecker Degradation and Carmelization.

If Jim keeps this sort of thing up, we coffeehouse owners will end up having to offer tuition reimbursement as a job perk.  Most of us hire the liberal arts types who never took Chemistry 201.

June 21, 2006 |

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