Extraction of roast and ground coffee is the final and a critical step of a long journey of coffee from the farm to the consumer. This contribution will discuss analytical, chemical and sensory aspects of coffee extraction including recent progress on espresso extraction and cold brew. While discussing recent insights from the scientist’s perspective, it will also attempt to link these to the well-known SCA Brewing Chart.
Bio: Chahan is professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland
He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers and book chapters. His research focuses on the science and technology of coffee along the whole value chain and the development of state-of-the-art analytical technologies. He initiated in 2010 the first post-graduate degree on the “Science and Art of Coffee”.
Other achievements include being director on the Board of the SCA (Specialty Coffee Association) - Chair of SCA Research Advisory Council, a board member of Swiss SCA Chapter (Specialty Coffee Association), a board member and Secretary of ASIC (Association for the Science and Information on Coffee) and CEO Swiss Coffee Alliance GmbH.
Sensory Experience: Tasting and Evaluating Beer
This talk will aim to engage coffee tasters in how to taste and evaluate beer – encouraging attendees to question how alternative industries approach an assessment of quality and good taste.
Bio: Marek is the initiator and co-founder of Browar Kingpin - one of the leading Polish craft breweries, whose beers have earned a reputation for their distinctive and breakthrough taste. Marek is considered to be a beer expert and beer sensory analysis specialist with accolades which include membership of PSPD (Polish Homebrewers' Association) & BJCP (Beer Judge Certification Program) Certified beer judge with extensive judging experience. A craft beer lover and promoter of beer culture!
Bio: The last 4 years I’ve been working for The Coffee Collective in Copenhagen, Denmark. Here I combine my love for brewing high quality coffee with the opportunity to focus on employee welfare and development. I am lucky to have a dual role as Barista and HR-Coordinator.
My work consists of half working behind the bar as a barista brewing coffee and with my colleagues creating exceptional experiences for our customers. The other half I work as a HR-Coordinator focusing to all staff related matters such as planning workforce, organizing training, workshops and have development chats with baristas.
Prior to Denmark, I worked as a restaurant manager in a busy café in Helsinki, Finland and completed bachelor’s degree in Hotel, Restaurant and Tourism Management. That’s where my interest to employee matters started! To stay sharp with coffee I compete as a barista, and I’m the Brewers Cup Champion of Finland in 2015 and 2016, placing 2nd in WBrC in 2016. This year I had a break from Brewers Cup but attended the Finnish Aeropress Championships placing as a national second.
Bio: Starting his 5th year working with coffee, Janis comes from Riga, Latvia, but has been fortunate enough to discover different coffee cultures around Europe. Janis has spent the past two years in Berlin, Germany working for Five Elephant as a barista and store manager, but in real life learning everything there is about the industry and coffee business. Currently, Janis works for The Coffee Collective in Copenhagen, Denmark - rediscovering the barista role and going through the day to day life of a barista. His work also consists of competition which he believes is a tool to become better and have a great time. Janis boasts the Latvian Barista and Cup tasters champion, Coffee Masters and many other competition accolades. Janis also claims his hobby as personal development helping others to achieve that.