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#86 | Elucidating the Bitter Taste of Coffee | Expo Lectures 2019

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内容由Specialty Coffee Association提供。所有播客内容(包括剧集、图形和播客描述)均由 Specialty Coffee Association 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? What lessons can be learned from academic research on coffee roasting to make coffee even more pleasantly bitter-tasting? And after a century of intensive research, why does research still not know exactly what makes coffee bitter at all?

Learn more as Dr. Sara Marquart, curator of the “Cosmos Coffee” exhibition at the Deutsches Museum, shares excerpts of her academic research into bitterness during her Ph.D. at TU Munich in Food Chemistry focused on the highly sophisticated elucidation of reaction pathways and kinetics leading to bitter tastants in roasted coffee.

Also, I will jump in occasionally to help you follow along.


Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.


Related Links


Episode Table of Contents

0:00 Introduction
2:00 An overview of coffee’s sensory universe
8:15 The different types of bitterness and Sara’s work discovering what bitter compounds are in a cup of coffee
19:15 How to control for bitterness during roasting
24:30 Audience Questions

  continue reading

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Artwork
icon分享
 
Manage episode 251835161 series 2579462
内容由Specialty Coffee Association提供。所有播客内容(包括剧集、图形和播客描述)均由 Specialty Coffee Association 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? What lessons can be learned from academic research on coffee roasting to make coffee even more pleasantly bitter-tasting? And after a century of intensive research, why does research still not know exactly what makes coffee bitter at all?

Learn more as Dr. Sara Marquart, curator of the “Cosmos Coffee” exhibition at the Deutsches Museum, shares excerpts of her academic research into bitterness during her Ph.D. at TU Munich in Food Chemistry focused on the highly sophisticated elucidation of reaction pathways and kinetics leading to bitter tastants in roasted coffee.

Also, I will jump in occasionally to help you follow along.


Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.


Related Links


Episode Table of Contents

0:00 Introduction
2:00 An overview of coffee’s sensory universe
8:15 The different types of bitterness and Sara’s work discovering what bitter compounds are in a cup of coffee
19:15 How to control for bitterness during roasting
24:30 Audience Questions

  continue reading

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