Coffee Literature Review

David Yardley, leader of Moongoat Coffee and former barista, dives into the intriguing world of mold in coffee. He discusses the alarming presence of ochratoxin A, detailing its health risks and the need for sound coffee storage practices. Yardley shares insights on his journey from entry-level barista to a successful business owner, emphasizing the importance of coffee education and community engagement. The conversation sheds light on scientific findings while challenging the assumption that specialty coffee is free from mold.

Chris and Doran are joined by Alex Kaplan from Cometeer to discuss an old school paper titled, "An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts", appearing in Trans. IChemE, 2002, 80, 176. The paper is part of a conference proceeding which was published in the journal Food Bioprod. Process. This paper looks at how freezing rate determines the ice crystal size. The paper itself is really about developing a model that correctly captures how brewed coffee freezes, but we used it as a platform to understand how coffee behaves when cooled. The article can be found here: https://doi.org/10.1205/096030802760309197 About Alex: We couldn't have had a better guest, as Alex is the Head of Coffee Product for Cometeer, a company that manufactures frozen coffee extracts. Alex also has a degree in physics from Princeton, is a Q-grader, and was a pleasure getting nerdy with. Introduction preamble: George Clooney

Lance Hedrick, a beloved coffee expert and competitive coach, joins the conversation to explore a groundbreaking coffee brewing control chart. He discusses how this chart connects sensory properties with consumer preferences, emphasizing sweetness and bitterness across different coffee drinkers. The chat also highlights innovations in brewing measurement and critiques the oversimplification of consumer preferences in recent studies. Plus, hear about Lance's passion for lever espresso and his journey creating instructional coffee videos during the pandemic!

Bronwen Serna, a consultant and barista at Blue Bottle, and Kathie Hilberg, lead educator for Stumptown in Los Angeles, delve into the origins of the 2016 SCA flavor wheel. They discuss their journeys with coffee tasting, highlighting the scientific evolution behind the wheel and its importance in flavor categorization. Hilariously, they explore unconventional taste tests, including dog food, and critique the existing flavor descriptors, advocating for a more inclusive lexicon to enhance consumer experiences.

In this engaging discussion, Morgan Eckroth, a digital content specialist and second place finalist in the World Barista Championship, shares her insights on Instagram marketing's impact on brand equity in the coffee industry. They delve into challenges content creators face, the significance of authenticity, and playful debates about marketing strategies. The conversation highlights how emotional connections, or 'brand love', play a vital role in consumer engagement, particularly in the ever-evolving landscape of social media.

Maxwell Dashwood, a renowned author and three-time World Barista Champion, joins Chris and Doran to discuss the safety and efficacy of self-administered coffee enemas. They also touch on topics like water chemistry for coffee brewing, the challenges of running coffee shops in different cities, misconceptions about coffee labs, the transition to weightlifting, and the analysis of the risks associated with coffee enemas. Additionally, they explore the world of specialty light roast coffee and the intricacies of brewing very light roast clean washed coffee.

Guest Christopher Feran, a coffee industry veteran, critiques a paper on coffee roasting methods. They discuss challenges in explaining scientific concepts, nuances of roasting techniques, presence of Quakers in coffee samples, moisture content, acrylamide formation, flaws in integration techniques, and complexities in coffee roasting experiments.

Chris and Doran are joined by Kim Elena Ionescu to discuss, "Explaining the willingness of consumers to bring their own reusable coffeecups under the condition of monetary incentives", appearing in J. Retail. Consum. Serv., 2022, 66, 102908. The article can be found here: ⁠https://doi.org/10.1016/j.jretconser.2022.102908 About Kim: She is the Chief Sustainability and Knowledge Development Officer at Specialty Coffee Association, and is heavily involved in various aspects of education within the association. Prior to the SCA she also worked for Counter Culture Coffee. Introduction preamble: Ulf Danialsonn.

Camila Khalifé, Founder of Botánica in Quito, Ecuador and Coffee Quality Institute Assistant, discusses using drones to detect frost damage on coffee plants. They explore challenges in describing coffee sensory experiences, rethinking green coffee defects, and the detrimental effects of frost on crops. They also delve into how drones equipped with multi-spectral cameras can assess damage effectively, emphasizing the importance of altitude and temperature in frost occurrence.

Former mechanical engineering professor Mark Weislogel discusses space plumbing innovations for low gravity environments. Topics include hydroponic systems, urine processing, CO2 scrubbing, and managing liquid behavior in space. Insights on collaborating with astronauts, unique space experiments, and the invention of a cup designed for space use.