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.
The most widely accepted legend associated to the discovery of coffee is of the goat herder named Kaldi of Ethiopia. Around the year 800-850 A.D., Kaldi was amazed as he noticed his goats behaving in a frisky manner after eating the leaves and berries of a coffee shrub. And, of course, he had to try them!
Crop year 2013/14 is now finished in all exporting countries, and despite a year’s worth of speculation and persistent price volatility, total global production is nearly unchanged from last year at 145.2 million bags, according to the latest estimates from
Nestle has released a series of science-psychedelia images showing coffee and a number of its common additives and condiments on a particle scale. The electron-scanning and florescence microscopy images were captured by Nestle’s own in-house food scientists, and as Nestle