Dr. Christopher Hendon discusses the impact of water chemistry, freezing coffee, mathematical models, and artificial intelligence on cup quality.
Dr. Christopher Hendon’s current employer, the University of Oregon, touts him as “Dr. Coffee”. He’s an expert in coffee science, and his research into how water chemistry and grind temperature affect flavour have been used and discussed on stage at the World Barista Championship (WBC) many times.Read more
Emilio Lopez Diaz is a champion of El Salvador’s coffee industry. Through Topeca Coffee Roasters, he operates a vertically integrated company from production and milling to roasting and retailing.
In 2000, Emilio Lopez Diaz had a decision to make. A recent graduate of an engineering management degree at the University of Portland, Emilio could follow his original plan to open a microbrewery in his home country of El Salvador, or, he could join the family coffee business. Read more
Toby’s Estate General Manager Jody Leslie on her career in food service, diving head-first into specialty coffee, and preparing for long-term growth.
In her short time as General Manager of Toby’s Estate Coffee Roasters, Jody Leslie has already seen how the Australian coffee scene differs to the rest of the world.
“Compared to the United States for instance, Australia has a larger focus on specialty coffee,” Jody tells BeanScene. “If I had a theory as to why, it would be around the age of our coffee industry. It matured around the same time as the rise of specialty coffee [globally]. Read more
Simonelli Group CEO Fabio Ceccarani on adding market value and why it’s time for the manufacturing industry to invest in more sustainable practices.
Fabio Ceccarani is well aware that Italian espresso machine manufacturer Simonelli Group has a privileged position. It’s an industry leader in its field, yet is responsible for one of the most important parts of the value chain – the end result in the cup.
“It is an incredible honour to know that our machinery contributes to the customer’s coffee experience. But because of this privileged position, we also have a big responsibility to make coffee in the fairest and most sustainable and respectful way possible,” Fabio tells BeanScene.Read more
A typical specialty coffee shop experience involves receiving an espresso or filter coffee with an information card. Its purpose is to spark a customer’s curiosity and gain further appreciation for the coffee they’re drinking.
The card or subsequent bag of roasted coffee often contains details such as the farm and producer’s name, the names of their children, how many people they employ, the harvest schedule, farm altitude, farm size, and volume of bags per harvest. But nowhere does it say the name of the person who roasted the coffee, their hobbies, and the names of their children.
Jenny Willits is comfortable working on big marketing campaigns for iconic brands with huge budgets. She recalls working on an award-winning TV commercial for Lion Nathan’s Boag’s Draught, “From the Pure Water of Tasmania”, at Publicis Mojo. She’s worked on a global print campaign for Ericsson telecommunications with a budget in excess of £1 million ($1.7 million) and a two-week shoot in South Africa, and the list of high-end brands rolls on: Nescafé, Kahlúa, Ballantine’s whisky, Kellogg’s, and Foxtel.
Coffee Quality Institute’s Technical Director Mario Fernández is determined to bring coffee processing into the forefront of flavour control, but warns it comes with full responsibility.
Mario Fernández has a growing list of more than 50 problems, but his determination is not one. Rather, his spreadsheet of issues consist of common coffee processing myths he says are simply rumours that have circulated like a bad case of Chinese whispers.
For the past few years, that’s included the poor quality and mistrust of natural processed coffees, false claims about yeast fermentation and honey-processing methods, and one of Mario’s particular favourites – people preferring solar drying over mechanical drying just because it’s “more environmentally friendly”. Read more
Enrique López could be considered the Heston Blumenthal of the coffee producing world. Much like the cooking sensation’s love of molecular gastronomy, Enrique is an advocate for processing innovation and experimenting with concepts and theories not yet tried before.
“I love to be innovative. For more than 12 years I have enjoyed discovering different flavour notes and sensory attributes in the same coffee, which is only achieved by trying different methods of washed, honey and natural processing, as well as experimenting with variations of these same processes,” Enrique says.Read more
The human genome is made of more than six billion genetic letters that comprise our own unique DNA order. Understanding the human genome has aided scientists with the knowledge and tools to develop treatments, cures and preventatives of diseases over the years. But what if the same was done to coffee to help generate disease-resistant varieties adaptable to climate change? Read more