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  "path": "/the-temperature-paradox-why-specialty-coffee-tastes-better-cool/?utm_source=rss&utm_medium=rss&utm_campaign=the-temperature-paradox-why-specialty-coffee-tastes-better-cool",
  "publishedAt": "2026-02-04T15:00:00.000Z",
  "site": "https://www.baristamagazine.com",
  "tags": [
    "Coffee",
    "Coffee science",
    "coffee research",
    "coffee science",
    "coffee temperature",
    "Cupping",
    "Pourover",
    "SCA",
    "Specialty Coffee Association",
    "UC Davis",
    "[...]",
    "The Temperature Paradox—Why Specialty Coffee Tastes Better Cool",
    "Barista Magazine Online"
  ],
  "textContent": "Why does specialty coffee taste better as its temperature drops? Today, we explain the science behind the phenomenon. BY BHAVI PATEL BARISTA MAGAZINE ONLINE Featured photo sourced via Pexels Walk into any professional cupping lab, [...]\n\nThe post The Temperature Paradox—Why Specialty Coffee Tastes Better Cool appeared first on Barista Magazine Online.",
  "title": "The Temperature Paradox—Why Specialty Coffee Tastes Better Cool"
}