Khymos

It’s been quiet here for a while.

In the previous blog post of this series I looked at the chemical compounds present in a cup of coffee and how the concentrations span 9 orders of magnitude.

In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans.

I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job.

Due to my extended break from blogging it turns out I haven’t recommended books here at Khymos since 2013!

Never before have I seen so many references to exponential growth as during the last year.

It’s been 6 years since the last update of “Texture – A hydrocolloid recipe collection” and I’m thinking it’s about time for an update.

I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris.

I’m happy to announce that Khymos has undergone major upgrades and repairs behind the scenes.

It’s been a long hiatus, more than 3 years since the last blog post!