A deep dive into our new Coffee Knowledge Hub course, presented by Erika Koss – designed to inspire you to think about the roots of coffee’s inequities from colonialism and questioning to what extent we may be still trapped in these inequities due to capitalism
Scientists are trained to communicate in an objective way; factual, disciplined and void of emotion, because we are collaborating with our peers throughout history, on an unfinished novel where every research project and journal article aims to add a single sentence to the chapter. To live in these storylines scientists draw heavily on their imaginations, often coming across as eccentric. It is in this informal creative process where science parallels art.
Simone Angeloni presents some foundational research into espresso coffee preparation that highlights the scientific process for understanding espresso and its complexity. He also discusses new research into how the set up of the machine can be managed to optimize extractions, so less coffee is needed to deliver similar results.
Reading the label on your favourite plant based mylk can be like a chemistry lesson. You need to know your ‘ose’ from your ‘ate’ and the function of your regulator from your emulsifier. Dr Yulia Klimanova gives us a crash course in the science of plant mylk additives.
Often referred to as pre\-infusion, pre\-wetting or just wetting, the first phase of coffee extraction is where water meets a dry bed of coffee and slowly penetrates the mass of coffee. This phase is technically referred to as imbibition. It describes a natural process where water is absorbed by solids\-colloids and swelling results \(Imbibition, Wikipedia\). Other than the miracle of coffee, it also describes how seeds absorb water to germinate.
Researchers at the University of Camerino questioned whether there is cross\-contamination of dairy milk proteins in soy mylk, when using common practices in the cafe to prepare the milks. The results are surprising and highlight that we need to be careful when preparing and serving alternative mylks and dairy milk in cafes if we are going to protect our customers from allergens.
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