Dr. Molly Spencer, sensory scientistDr. Molly Spencer

Dr. Molly Spencer earned her Ph.D. in Food Science from UC Davis in 2018. During graduate school, Molly worked closely with the Specialty Coffee Association to redesign the Coffee Taster’s Flavor Wheel. She has since stayed involved in the coffee industry by giving lectures, leading coffee flavor workshops, visiting coffee farms, and of course, tasting coffee. Molly currently lives in Los Angeles, Calif., working as a sensory scientist in the plant-based food industry. She is on a mission to find the best coffee shop in L.A.
Man's hand opening a freezer door

Can You Freeze Coffee Beans?

Freezing coffee beans has its benefits, but you need to take certain steps in order to preserve the flavor and quality as much as possible.

People sample cups of coffee at a long table

Q Grading And The Evolution Of Coffee Quality

Coffee research has increased in the last decade, and with that, coffee professionals are pushing to develop improved protocols to make the Q grading process more scientific.

Roasted specialty coffee beans under a glass case at a coffee shop

What Makes Coffee Specialty Coffee?

Specialty coffee is a product, while third wave is an experience. You cannot have a third-wave experience without specialty coffee, but you can have specialty coffee without the third-wave experience.

Woman holding a cup of coffee that seems to displease her

Why Your Coffee Tastes Bitter (And How To Fix It)

Coffee, like many plants, contains bitter tasting components as a protection mechanism. A little bitterness in your coffee is fine, but it can be unpleasant when it begins to dominates your coffee’s flavor profile.