MILANO – What will university researchers do, with their white smocks and microscopes, on the HUB COFFEE SCIENCE stand at Host Milan? They will guide visitors on a short but essential journey, into the ‘bowels’ of the coffee world.
These are technical-scientific aspects that not only should be, but absolutely need to be, well understood to be able to face and overcome the new challenges in the market, staying ahead of increasingly refined consumer tastes.
The journey concerns everything about coffee and water, which are the main elements of the drink.
The scientific laboratory is open to visitors at the Milan fair and is one of the new features – indeed, it is the outstanding new feature – at this 40th edition of Host.
This very special space (Pavilion 24, stand U56) will be set up by Simonelli Group and Camerino University in collaboration with HOST and other qualified partners.
Within the Hub Coffee Science, researchers and visitors will try different roasting profiles to check the effects on the chemical composition of the bean.
The roasted coffee will then be ground according to the infusion system used to analyse the granulometric distribution and the morphology of the grind.
They will discuss different grinding alternatives to find out the effects on the beverage.
The visitor can also compare the results of various extractions both organoleptically and from the chemical point of view, through the scientific instruments on the stand.
A parallel route will cover water analysis to understand the chemical principles underlying coffee extraction. Once the visitor has learned the basic elements of water they can test and compare extracted coffee using different waters.
A visit to Hub Coffee Science seems to be compulsory, an opportunity not to be missed by any HOST visitor who has the fascinating coffee world in their heart.
