Seven Miles Coffee Roasters have launched a new education centre to push the boundaries of coffee experimentation.
Dr Adam Carr, who has a phd in chemical engineering, will head the Seven Miles Coffee Science and Education Centre (CSEC) alongside Matt Brown, a Specialty Coffee Association accredited barista trainer at Seven Miles.
The first research project at CSEC involves working with students from The University of New South Wales to address the role water plays in espresso quality.
“Often, we blame the blend or milk for an undesired consistency or watery flavour, but what about the water?” Adam says. “The composition of water varies from state to state, country to country, so we are investigating the extreme versus the ideal conditions and how that impacts on extracted coffee.”
Flavour profile experimentation is high on the agenda at CSEC and includes the study of unusual bean varieties such as Colombia XO, which has been fermented to showcase characteristics of cognac. Others flavours such as cherry ripe, single malt whiskey and mango are emerging from certain growing regions and will be explored.
“Instead of your morning latte, imagine ordering a flavour profile of citrus at a local café, and being presented with a morning brew that has flavours of lemon or lime. It sounds bizarre today, but with the experimentation at origin combined with the research we will be doing at Seven Miles’ CSEC, who knows what’s possible,” Adam says.
Alongside Seven Miles’ 50 years of roasting expertise and research and innovation arm of CSEC sits the education division at Seven Miles. The Specialty Coffee Association recently certified Seven Miles as a premier barista training campus.
Seven Miles hosts it’s training programs at its Manly Vale headquarters, which features a state-of-the art roastery and cupping room in order to accommodate its hands-on approach.
For more information, please visit https://www.sevenmiles.com.au/coffee-science-education-centre/
