#85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019

Specialty Coffee Association Podcast

Specialty Coffee Association द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Specialty Coffee Association या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।

4+ y ago 41:47

MP3•एपिसोड होम

The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will be presented, which used the WCR Sensory Lexicon in order to elucidate new flavor attributes related to coffees of different strengths and extractions. The experiment evaluated a single origin coffee roasted to three different development times in order to assess the importance of roast on the flavor at different strengths and extractions. The position of the coffees on the brewing control chart was modified by using a programmable batch brewer. A descriptive analysis panel was used to capture the sensory profile of these coffees. The results presented will be used to update the descriptive zones of the new brewing control chart.

In today’s lecture by Dr. Scott Frost, you’ll learn all about how flavor can be modified through the brewing process, and how the control chart can be used to create different flavors for a specific coffee.

Scott received his Master of Science in Viticulture and Enology and Ph.D. in Agricultural and Environmental Chemistry from the University of California, Davis. His graduate research focused on evaluating the sensory and chemical changes in wine as a result of specific enological practices. At the time of the recording, Scott worked at the UC Davis Coffee Center as a Postdoctoral Scholar. His project applies quantitative sensory methods to capture the sensory profile of brewed coffee.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

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Episode Table of Contents

0:00 Introduction
3:20 The methodology and results of Scott Frost’s experiments
36:15 Audience questions
41:15 Outro

117 एपिसोडस

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