Lecture Description
The global cold brew market is growing exponentially, creating the perfect opportunity for any specialty coffee business to expand.
Determining which coffees are best suited for reaching your goals with cold brew can be challenging since the brewing method produces such different flavors than traditional hot brewing methods. Cold brew cupping can be incredibly useful.
This lecture explores cold brew sensory analysis using the Coffee Value Assessment protocols. Discover how to leverage new sensory methods to unlock the hidden flavor profiles unique to cold water extraction.
Date: Saturday, April 13, 2024
Time: 11:30 p.m. - 12:30 p.m.
Room Number: NA26AB
Instructor
Julia Leach (she/her)
President, Toddy, LLC
Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re;co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.