Dr Marco Wellinger – Water For Coffee Extraction

All CoLab: Antwerp 'coffeetalks' - by speakers such as Charlotte Malaval, Emma Sage and Stephen Morrissey - were produced by our content partner Tamper Tantrum. We'll be releasing the videos of these talks over the next months so we keep fuelling discussion and building an inventory of knowledge. Don't hesitate to share your comments, thoughts or any additional reading links.

Dr Marco Wellinger is a research fellow in the group of Chahan Yeretzian at the Institute of Chemistry and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental in the analysis of volatile aroma compounds from coffee (gas chromatography and mass spectrometry), espresso machine and grinder technology as well as sensory analysis of coffee. In the last two years, he has been engaged in the topics of characterisation and treatment of water for coffee extraction which he presents here through his CoLab talk. 

Marco has recently been doing the rounds with his presentation on Water for Coffee Extraction in the lead-up to the release of a new SCAE research booklet titled The SCAE Water Chart: Measure, Aim, Treat. The booklet which aims to quantify the impact of water quality from a sensory perspective is available now via the SCAE website. 

In the meantime, grab a pen and a notebook and tune into this detailed presentation as Marco delves into the hurdles they faced while researching for the booklet. One for you science geeks!

 

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