Several physicochemical parameters can affect the coffee extraction. The brew ratio, for example, is dependent on the relationship between coffee and water, in addition to the roasting level. The organoleptic characteristics of coffee change as the result of the amount and temperature of water versus time of contact (the balance of molecules varies continuously during extraction). The solubility and polarity of the molecules also impact the sensory balance.
Module 1 - 27 November 2021, 12pm-2pm GMT:
1) Kinetics – physicochemical parameters:
- Chemical concepts: polarity and solubility of molecules;
- Contraction vs. yield;
- Extraction threshold and balance.
2) Other factors that modulate the beverage:
- Coffee - quality and granulometry;
3) Solubility and polarity of the different molecules in coffee that have impact on the beverage;
4) Scientific evidences.
Module 2 - 28 November 2021, 12pm-2pm GMT:
5) Shape and distribution of particles in the coffee bed;
6) The impact of the coffee bed shape in the extraction;
7) Kinetics of extraction according to different brewing methods:
8) Classes of volatile compounds that can modulate the sensory perception of the beverage.
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Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in...View Fabiana's profile
Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...View Veronica's profile
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