Program

The Science Behind the Flavor Wheel Session 1

Presented by Molly Spencer
The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending.  Please plan accordingly.


The Science Behind the Flavor Wheel Session 2

Presented by Molly Spencer
The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending.  Please plan accordingly.


Expanding Sensory Insights into Coffee Brewing Fundamentals: New and Ongoing Research at the UC Davis Coffee Center

Presented by Mackenzie Batali
Over the past few years, the University of California, Davis has been receiving rapidly-increasing support for innovative research into all aspects of coffee for the new UC Davis Coffee Center. In particular, there has been a focus on the intersection of chemical engineering and food science to explore how different parameters related to drip brew coffee extraction change the perceptible sensory properties of the brew. Using descriptive sensory analysis, consumer preference tests, and state of the art chemical analysis, a variety of different experiments have begun to explore in more depth the impact of brewing conditions such as basket shape, brew time, and brew temperature across the Coffee Brewing Control Chart. This talk will highlight some of the recent, ongoing, and upcoming projects at UC Davis, offer opportunity for discussion on questions still open to investigation, and explore how our results can be applied to your brewing techniques.


Multisensory Flavor Perception in Specialty Coffee

Presented by Fabiana Carvalho
Science shows that what we touch, see and hear can dramatically affect what we taste and smell, a phenomenon known as multisensory perception. This session will introduce the topic of multisensory flavor perception, show the well-known associations between senses (cross-modality) and how it affects perception of flavor in food and beverages. Fabiana will present her findings in specialty coffee and lead exercises that will demonstrate the effect of different sound experiences and cup textures on specialty coffee flavor perception.


Unlocking Coffee's Flavor Code

Presented by Peter Giuliano
How does a living thing get to be the way it is?  How does a coffee come to taste the way it does? How does the plant's blueprint for what's possible—it's genetics—interact with complex and changing environments to produce flavor in the cup? Peter Giuliano will describe a major global trial underway designed to help us understand how coffee genetics interact with the environment, and a new study that will let us see how these things impact coffee flavor and chemistry. She'll explore how we harness that understanding to "make coffee better" and open up new avenues for farmer profitability.


The Journey of Discovery from Cherry to Cup: A Multiphasic Approach

Presented by Sophia Jiyuan Zhang & Florac De Bruyn
Every cup of coffee has a story behind. The entire coffee value chain leads the coffee from plantation to final cup through growing, post-harvest processing, roasting, and brewing. Along this journey, post-harvest processing converts the freshly harvested cherries to the green coffee beans, which are the primary trading form and the raw materials for roasting. In recent years, the role of post-harvest processing is brought to the spotlight as a well-recognized factor to change and improve the sensory profile of final cup. Coffee producers have also endeavoured to fine-tune the operational parameters to produce a satisfying green bean quality and delightful cupping experience. However, limited scientific knowledge is available to back up these practices and a better understanding of the mechanism is needed. Therefore, a systematic and comprehensive investigation of the post-harvest processing was performed through a multiphasic approach, namely the microbiological, metabolomic, and sensorial analyses. Through various coffee processing field experiments with different varieties and geographical locations, the roles of microorganisms and living coffee bean were elucidated at each step of the processing chain, especially during fermentation. Also, the potential impacts on coffee quality through switching the processing methods or alternating the processing parameters were clarified.


The Science of Coffee Freshness

Presented by Prof. Chahan Yeretzian
Coffee freshness is one of the core values of high-quality specialty coffee. But why is preserving freshness so important? To maximize coffee’s potential, it is kept fresh to ensure quality and consistency. Coffee is a highly elusive product – as soon as it is roasted, it already starts to evolve, change and lose its freshness. Research on coffee freshness focuses on two fields related to changes that occur during storage: the chemical changes to coffee aroma and physical changes related to degassing. Both can be linked to loss of freshness. This session will elaborate on how to get the best out of our coffee by understanding the fundamentals of freshness.


The Science of Brewing Temperature: How Chemical Analysis and Sensory Evaluation Allow for a Better Understanding of Coffee

Presented by Sam Lopane
Coffee is an incredibly complex beverage, and it is difficult to fully understand what is going on in a cup of coffee through chemical analysis alone. In this talk, Samuel Lopane will discuss the synthesis of chemical analysis and sensory evaluation, based on his research on the influence of extraction temperature on the chemical and sensory profile of brewed coffee. His work synthesized both chemical and sensory analysis, using a number of chemical analysis techniques and sensory descriptive analysis. Taken together, the two types of data provided a much more holistic view of the product than they would have separately. This talk will underscore the importance of using both classic chemical analysis and human organoleptic evaluation to make the best coffee possible.