Legendary taste professional Gail Vance Civille delivers a compelling story of sensory science and the coffee trade: how taste works, some of the tools available to us, and new frontiers in flavor analysis. This talk gives an important background to any taste professional’s exploration of the cutting edge of sensory science.
Before roasting, some green coffee beans are stored for years, and experts believe that certain beans improve with age, when stored properly.
The Specialty Coffee Association of America (SCAA) is asking for help to acquire samples of unique flavoured coffees for a research project they’re currently involved in.
The project, which the SCAA is working on in conjunction with World Coffee Research
Not all coffee beans are created equal. In fact, it’s almost a class system.
On one side of the divide are Arabica beans, which are born into the privileged position of being considered worthy of the industry’s investment. On the