Coffee Knowledge Hub

Coffee Extraction Kinetics

The course Coffee Extraction Kinetics aims discusses the physicochemical parameters that can influence the coffee extraction. Understanding these fundamentals is essential for serving high quality coffee.
Online September 3, 2023 €90

Course overview

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.

Applications close September 3, 2023

Goals

  • Increase your understanding of the physicochemical parameters that can influence the coffee extraction
  • Prepare and serve higher quality coffee
  • increase extraction efficiency

Agenda

Special offer:

Join this course, watching the recordings and Q&A session from Dr Belchior's Coffee Extraction Kinetics course. We will include complimentary access to the Acidity in Coffeecourse which is worth 50 euros.

When

September 3, 2023 - September 3, 2023
Starts at 9:00am
UTC +01:00 (Europe/Amsterdam)
Save to calendar
Applications closed September 3, 2023

Meet your trainer

Veronica Belchior

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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