Lecture Description

Here we provide an overview of recent studies on hot and cold brew coffee performed by the UC Davis Coffee Center. Particular emphasis is placed on the differences in sensory properties of cold brew versus hot brew, when served at the same temperature.  We also discuss in detail how the sensory properties of cold brew and hot brew develop versus brew time.

Date: Friday, April 12, 2024
Time: 11:30am - 12:30pm
Room Number: 426AB

Speakers

Dr. Jean-Xavier Guinard (he/him)
Professor, University of California, Davis

Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. Trained as a food and agricultural engineer in France, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods and beverages, including coffee. He was an architect of the Coffee Taster’s Flavor Wheel and is the creator of Coffee Cuality™ - a new method for the assessment of coffee sensory quality by experts.