Lecture Description
With the purpose of providing actionable insight backed by high-quality research, this lecture proposal provides results from research of the influence of brewing methods—cold, hot, and gentle—on the sensory attributes of coffee, including sweetness, acidity, bitterness, and mouthfeel. Medium-roasted Colombian coffee, certified by the Raíz Sustainable Westrock program, was brewed under controlled conditions, varying extraction time and temperature to assess their effects on aroma, flavor, and overall taste perception. Sensory evaluations employed the Coffee Value Assessment (CVA), a cutting-edge framework recently introduced by the Specialty Coffee Association (SCA), alongside Generic Descriptive Analysis (DA), a cornerstone of sensory science was used. A panel of coffee experts, trained in the CVA protocol and sensory lexicon, conducted assessments in triplicate across four sessions. Supplemental evaluations isolated taste and tactile attributes using nose clips to minimize olfactory interference. Intensities of sensory attributes were quantified using a standardized 15-point scale, and statistical analysis revealed sensory patterns for each brewing method. The findings provide actionable research insights for coffee professionals aiming to tailor flavor profiles and cater to diverse consumer preferences. Beyond practical applications, the study underscores the evolving role of advanced sensory techniques in the coffee industry, offering a nuanced understanding of how brewing methods shape the sensory experience of coffee.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 361ABC
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
Dr. Nancy Cordoba (she/her)
R&D Principal Scientist, Westrock Coffee
Dr. Nancy Córdoba is an engineer and coffee scientist from Nariño, Colombia, specializing in coffee flavor chemistry, sensory science, extraction, and product innovation. She holds a Ph.D. in Biosciences, an M.Sc. in Process Design and Management, and completed postdoctoral research at The Ohio State University’s Flavor Research and Education Center. Her research has advanced coffee extraction, cold and hot brew chemistry, sweetness perception, and post-harvest processing. Currently, she serves as the R&D Principal Scientist at Westrock Coffee Company. With expertise in both academic research and industry applications, she is dedicated to bridging scientific advancements, sustainability practices, and ethical sourcing to drive innovation and elevate the coffee industry and its stakeholders.