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.
Join the live lecture with Veronica Belchior from the Coffee Sensorium via Zoom
Session 1: 17 September, 2022
Time: 13:00 Central European Summer Time
End time: 15:00
*Session 2: *18 September, 2022
Time: 13:00 Central European Summer Time
End time: 15:00
Each session is recorded and available for 3 weeks after the lecture. Journal articles and the presentation are also available from your course page.
The zoom link will be shared via a calendar invitation and the course page.
Please log in to both the Coffee Knowledge Hub course page and test your zoom connection as soon as possible.
Available anytime online
Hit register to view the course now.
Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...
View Veronica's profile
Create an account on the Coffee Knowledge Hub to save courses, articles and more.
© 2023 Coffee Knowledge Hub
Simonelli Group SpA
Via Emilio Betti, 1, 62020
Belforte del Chienti MC
P.IVA 01951160439
VAT n. 01951160439
info@coffeeknowledgehub.com
This website utilises cookies to enable necessary site functionality such as logging you in to your account. By remaining on this website you indicate your consent as outlined in our Cookie Policy.
English
Italian
