Description: This workshop aims to provide participants with a comprehensive understanding of how post-harvesting techniques can affect the chemical composition and sensory profile of cold brew coffee. By engaging in a hands-on sensory experience, participants will gain valuable insights into the potential of various post-harvesting methods, which can help enhance the flavor and quality of coffee. Additionally, It will focus on the scientific aspects of coffee production, particularly flavor chemistry. This analytical approach will reveal the intricate relationship between post-harvest processes and the nuanced flavor profiles of cold brew coffee. Participants will learn about cutting-edge post-harvest practices, such as controlled fermentation, which can help improve coffee quality. The workshop offers practical strategies, providing participants with the tools to create a distinctive, high-quality cold brew coffee experience emphasizing flavor and quality. Whether you're a coffee professional, enthusiast, or industry player, this is an opportunity to expand your knowledge and skills to elevate cold brew coffee creations.
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S502
Category: Science
Instructors
Hernando Tapasco (he/him)
Hernando Tapasco is an Agronomist and seasoned Q-Grader cupper, with extensive experience in coffee quality assurance and processing. As a consultant he is widely recognized by his skills to connect coffee production and processing with distinctively attributes in the cup. He grew up in a coffee farm and it’s a former Q-Grader Instructor.
Nancy Cordoba (she/her)
PhD, The Ohio State University
Born and raised in the Andes Mountains of Nariño, southwest of Colombia, Nancy is a scientific researcher, M.Sc. in Process Design and Management and Ph.D. in Biosciences (Summa cum laude). Most of her work has tried to close the knowledge gap between chemical and sensory science in beverages (particularly in coffee) and food products, using diverse approaches and techniques to support their design, formulation, processing, and stabilization. Being passionate about coffee and flavor science, she is continuing to explore innovative technologies to generate new drinking experiences. Nancy is currently a Post-Doctoral Researcher at The Flavor Research and Education Center (FREC) at The Ohio State University, a cutting-edge center on the identification of flavor compounds in foods that develop chemical fingerprinting methods to advance the understanding of flavor in coffee.