Lecture Description
The flavor, health benefits and safety of coffee are influenced by its diverse chemical composition, which is affected by various brewing parameters. Adjustments in coffee-to-water ratio, water temperature, extraction time, grind size and filter type can lead to changes in the final cup's chemical profile. These variables impact the extraction of beneficial compounds like chlorogenic acids, known for their antioxidant properties, and the presence of potentially harmful substances, such as acrylamide and furans. For instance, the choice of filter material can affect the levels of diterpenes like cafestol and kahweol. Understanding how these brewing parameters modulate both non-volatile and volatile compounds is crucial for optimizing coffee's sensory qualities and health implications. This lecture delves into the physicochemical dynamics of brewing, highlighting their effects on flavor profile and safety.
Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 362ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Agnese Santanatoglia (pr/pr)
PhD Coffee Chemistry, University of Camerino - Simonelli Group
Agnese recently earned her Ph.D. in Analytical Food Chemistry (Coffee Chemistry) at the International School of Advanced Studies. Her research, part of the Research and Innovation Coffee Hub project, was a collaboration between the University of Camerino and Simonelli Group, focused on advancing coffee science. She holds a Master’s degree in Industrial Pharmacy and a Second-Level Master’s in Nutrigenomics. As a visiting Ph.D. student at Ohio State University’s Flavor Research and Education Center, she studied coffee acidity. Her work explores the chemical characterization of coffee brewing methods, analyzing volatile and non-volatile compounds. She has published in high-impact journals, contributes to international conferences, and collaborates with academic and industrial partners.