Coffee Degassing: Impact on Freshness and Extraction – Samo Smrke

Coffee Degassing: Impact on Freshness and Extraction – Samo Smrke

Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences, speaking at Roaster Camp Poznan in October 2017 about research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction.

Research by Samo and his colleagues at the Coffee Excellence Center can be found in the SCA’s newly published Coffee Freshness Handbook, a publication that contributes to the body of scientific evidence on freshness in roasted coffee and serves as a practical resource for specialty coffee professionals.

Links

CRG Retreat is coming to the city of Stevenson, WA, this August 23-26 and CRG Camp is headed to Evora, Portugal this October 10-13. Learn more and register on the CRG website: www.crg.coffee.

 

Exploring Fermentation: Should Coffee Be Treated Like Wine? - Felipe Croce

Exploring Fermentation: Should Coffee Be Treated Like Wine? - Felipe Croce