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 17 settembre 2022 €90

Quadro generale del corso

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 17 settembre 2022

Obiettivi

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

Agenda

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.

When

17 settembre 2022 - 18 settembre 2022
Starts at 1:00pm
UTC +01:00 (Europe/Berlin)
Save to calendar
Applications closed 17 settembre 2022

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
Image of Veronica Belchior

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