MILAN – Coffee Knowledge Hub reports: “We had an amazing time at Host in Milan. It was a wonderful opportunity to catch up with many of you and also drink some fantastic coffees. Many thanks to the Cup of Excellence team for bringing us top lots from their Guatemala and Colombia auctions.
We also enjoyed meeting Barista, Brewer, and Cup tasting champions from all over the world. Everyone has had to overcome huge odds to compete this year. You are all champions. A huge congratulations to everyone who prevailed and the efforts of all the volunteers, particularly judges, who make it happen.”
Coffee Knowledge Hub: a November with a lot of learning to do
Flavour Pathways
Sign up so you can still receive the sensory pack that accompanies the course. Dale Harris, WBC champion 2017, and Research and Development manager for Ozone and Hasbean has developed this course to help you improve your sensory skills. It is an interactive course delivered over 2 weeks and promises to be both highly educational and fun.
Course starts: 9 November
Coffee Sensorium
You can still sign up for the complete selection of Coffee Sensorium courses. Drs. Fabiana Carvalho and Veronica Belchior are 2 leading academics in coffee. Their project, called the Coffee Sensorium, was founded in 2017 with the two aims: making the complex science of coffee quality and sensory perception understandable to the wider coffee community and investing in further research. Proceeds from the sale of the courses go directly into further research.
They each bring a unique perspective to the science of coffee by living and working in Brazil. Dr Carvalho’s grandfather and father were both coffee farmers. After growing up around the farm, her career diverged from coffee as her pursuit of qualifications in neuroscience and multisensory perception at Oxford university lead her down a different path, before realizing that there was little research connecting coffee to the body of work in multisensory perception. Dr Belchior’s studies into coffee quality were enhanced by work as a barista, roaster, and coffee quality assessor.
The course starting this weekend on the Coffee Knowledge Hub covers coffee extraction kinetics, the chemistry of roasting, multisensory flavour perception, olfaction, acidity and bitterness, mouthfeel in beverages, as well as multisensory perception and marketing. Essentially, the physico-chemical aspects of coffee quality and how we perceive them.
All lectures are recorded for easy revision and handouts are given with each topic.
Courses start this Saturday: 6 November, 2021
The Coffee Knowledge Hub offers: The Operating Handbook for your café
Do you work in a café business or know someone who does? If so, then you know that working all hours and struggling to achieve profitability are common struggles whether you have one café or many. Nick Tolley has been there, growing 2 specialty café businesses to profitable multi-site operations. He applies everything he learnt about operational processes and people to this course. You will come away with a clear mission and values and your own operating handbook so that you can have a more profitable business allowing you to grow or just step back a little from the day-to-day grind.
Course starts on November 15
Plant based drinks and coffee
Damian Burgess and Merijn Gijsbers lead this course examining plant based drinks from all angles. They cover the preparation methods for the different alt drinks on the market, sustainability, allergen risks, nutrition, and also provide some recipes for adding signature plant based drinks to your café menu. Plant based drinks are one of the biggest trends in coffee. This course is relevant for café operators, baristas, food and beverage distributors, and new product developers.
Course starts November 9
