Coffee Chemistry Article

Share |

Postby ChrisSchooley » Wed Dec 28, 2011 1:05 pm

Here's a link to an excellent new article posted to the Specialty Coffee Chronicle Online about coffee chemistry.

http://www.scaa.org/chronicle/2011/12/2 ... tionnaire/

What I pulled from this article was largely how misunderstood, or even just not completely understood, organic acids in coffee were. This is shown in multiple aspects. One is what acids promote certain flavors in coffee, but the other was about the development and presence of acids in brewed coffee in general, mainly the differentiation between good and bad acids. This differentiation is at the heart of teaching folks about what is bad about bad coffee and what is good about good coffee.

The good news in all of this is that I strongly feel like GE 255, the Organic Acids and Coffee Chemistry class covers good deal of this information. This could be a really great class to offer online in a webinar format since it seems like we need to do a better job of getting this information out there, as it could be the lynchpin in how we teach consumers about what makes specialty coffee special.
ChrisSchooley
 
Posts: 174
Joined: Mon Mar 01, 2010 3:35 pm
First Name: Christopher
Last Name: Schooley
City: Fort Collins
State: CO
Zip Code: 80526
Company: Coffee Shrub
Occupation: Roaster, Micro-Seller of Green Coffee
Roasting Since (Year): 2001
Website: http://www.coffeeshrub.com/.
Location: Fort Collins, CO.

Postby ChrisSchooley » Wed Dec 28, 2011 2:56 pm

Just confirmed with Ellie that Emma has this is all in the works. Righteous!
ChrisSchooley
 
Posts: 174
Joined: Mon Mar 01, 2010 3:35 pm
First Name: Christopher
Last Name: Schooley
City: Fort Collins
State: CO
Zip Code: 80526
Company: Coffee Shrub
Occupation: Roaster, Micro-Seller of Green Coffee
Roasting Since (Year): 2001
Website: http://www.coffeeshrub.com/.
Location: Fort Collins, CO.

Postby Ellie Matuszak » Thu Dec 29, 2011 9:49 am

Yes, this is correct! In fact, integration into the SCAA educational curriculum starting with GE255 Organic Acids & the Chemistry of Coffee was the primary driver for this survey. Having a Coffee Science Manager on staff at SCAA is going to be a huge boost to the credibility of our courses, allowing us to take scientific research and training to a new level. GE255 is currently undergoing science and standards review by Emma along with two of our SME's, with structure and guidance from Ildi. Please let any of us know if you have specific input or questions.
Ellie Matuszak
 
Posts: 30
Joined: Thu Mar 04, 2010 9:44 am
First Name: Ellie
Last Name: Matuszak
City: Chicago
State: IL
Zip Code: 60622
Company: SCAA
Occupation: Director of Pro Dev


Return to “%s” Certification, Educational Courses & Workshops

Who is online

Users browsing this forum: No registered users and 1 guest

cron