Advertisement



News

May 25, 2017

The US Roasters Guild Sensory Summit

The Future of Coffee Science is Looking Bright!

The Sensory Summit is a U.S. Roasters Guild Event focused on the higher-level needs of experienced roasters and coffee tasters. With only 110 spots available, this year’s Summit (held on Jan 26 – 29) was a collaborative event with UC Davis, taking place at the Robert Mondavi Institute for Wine and Food Science – and soon to be established Coffee Research Centre as well!

The overall goal of the Sensory Summit program is to expose coffee professionals to a broad spectrum of sensory techniques, experiences and products. And, even though some topics may not be coffee related, the relationship between that product and coffee was explored by the presenting lecturer/professional.

Now, after attending and thoroughly enjoying last year’s very first Sensory Summit, expectations were high for this year’s Summit – and it didn’t fail to disappoint! To quote an industry colleague: “The Future of Coffee Science is looking Bright!”
With inspiring sessions on coffee varieties, wine, cacao, malt, water activity, roast profiling and more, I was particularly taken by the session on the industry’s current hot topic among coffee farmers, buyers and roasters – The Microbiology of Fermentation in Coffee and its Potential Flavour Impacts.

Harnessing the power of microbiology during the part of coffee processing known as “fermentation”, we’ve heard a lot about new products, like yeasts, designed especially for use in coffee processing.

And since we were at the world’s premier university for fermentation science, it was awesome to have Dr. David Mills – who studies the molecular biology and ecology of fermentation – give us an overview of fermentation science, then frame up and set the scene for the role in which yeasts could play in the fermentation of coffee. He discussed some particular research that had been done on what contributes to flavour, whereby removing yeast from the fermentation tank they discovered the final product lacked flavour – so the conclusion could be made that adding yeast is important to flavour.

Enter Lucia Solis, a UC Davis Enologist Alum who has been driving the coffee industry forward by using yeasts in coffee processing. Currently her role is to apply selected strains of yeast to control fermentations at origin, focusing on Central and South American washed coffees.

When she first started her research, Lucia quickly discovered wine is not like coffee, and vice versa, in the way they each use fermentation. Coffee is the only industry that does not use additives in its processing/fermentation as such, unlike wine, which has a direct reliance on “bugs” (ie: a stinky bug = a stinky wine).

So, using her strong background in wine, Lucia then blew our minds with the reasoning and results of some awesome research she had conducted with fermentation techniques inspired by brewers and wine makers alike on the benefits of using yeast in the fermentation process of coffee. The main objective being improved and consistent cup quality.

We then tasted the results from one of her yeast experiments in collaboration with Emilio Lopez Diaz from Cuatro M in El Salvador.

For the experiment, Emilio used a low elevation coffee, which by the time it got to us was only seven days’ old – literally straight off the patio – before the Summit!

The first sample we tasted was the control with “Wild”/Normal fermentation tank conditions, and it tasted as a coffee should – having come straight off the patio, unrested – quite green and not so complex.

The second sample we tasted had yeast (Oro from Scott Labs) added to the fermentation tank for 24 hours, fully submerged and mixed for complete contact and uniformity then covered to eliminate any further bugs or other foreign matter affecting the experiment.

The treated beans, according to Emilio, were more visually appealing, looked a deeper, greener colour, not swollen or uneven – and for us, definitely tasted more round, more sweet, more complex fruits – definitely better cup quality!

Lucia openly discussed and admitted there is still much to be resolved in this research in terms of how long to have contact with the yeast for, when is the most flavour captured etc.

It still surprises me to hear experienced researchers consistently say there are gaps in understanding in what is going on in the coffee bean and that there is still so much to learn about coffee!

But some solid conclusions could be that time matters, a short contact time = small difference. Wild/Normal Yeasts can go in unpredictable directions vs using a “Designed Yeast”, which will give you what you want, consistently, every time.
But overall, for me as a coffee professional, the most exciting thing I recognised in Lucia’s research was what this meant for the producers!

Traditionally, our knowledge of fermentation in coffee refers to the microbial reaction of yeasts and bacteria breaking down the sugars in mucilage. This process produces acids which will later add complexity and depth to a coffee – until adding yeast came along!

By using the population of yeast in the fermentation tanks, producers now have the power to “Design via Fermentation” and more opportunity to impact flavour!

Producers now have the opportunity to add or remove flavours and create taste profiles by working with micro-organisms that will not only improve cup quality, but can also improve “shelf life” due to more stable conditions (water activity) in the fermentation tank.

This also brought up for me thoughts of producers being able to potentially export green coffee in a more stable condition and sooner, without having to rest it – something a lot of roasters face in the Southern Hemisphere, waiting (a very long time!) for our coffee to arrive from origin and having it arrive not in optimum condition.

But nothing could be more reflective of this research than by speaking with and feeling the excitement and energy from producers like Emilio, who are already discovering the benefits of Lucia’s research. Next time you see Emilio Lopez Diaz, just walk up to him and ask him about yeast – the excitement and sparkle in his eyes will totally make your day!
Coffee is a complex entity and we are, after all, in the business of flavour. But, with this awesome research on The Microbiology of Fermentation in Coffee and its Potential Flavour Impacts, the possibilities are now endless!

Power to the producers!

Story by Anne Cooper
ABOUT The Author
Anne has over 24 years’ experience in the coffee industry, having spent the last 10 years roasting in both Australia and the USA at all levels, from commercial to specialty. Anne is a Certified Q Grader, Member of the Executive Council for Roasters Guild USA, Head Judge and twice winner of The Golden Bean. Now consulting, with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant or attend the monthly roasting course in Melbourne.
Email: aabflav@gmail.com
Website: www.eqmr.com.au





MPM Advertisment
 
 

 

Honest to Goodness

p: 02 8310 1800 e: info@goodness.com.au w: www.goodness.com.au f: @organicfoodsydney i: #teamgoodness Honest to Goodness is a leading Australian supplier of certified organic & natural products. Our extensive range of whole...
by Cafe Culture Mag
 

 
 

Skip

p: 1800 001 852 e: support@skip.com.au w: www.skip.com.au/venues f: @SkipApp i: #skipapp Skip – the smarter way to offer online pre-order, cashless payment and loyalty. Skip is the app that allows customers to skip the qu...
by Cafe Culture Mag
 

 
 

Introductory Espresso Machine Technician Course – July 25-26

Do you have a handy team member in your coffee business that is repairing your espresso equipment but needs some assistance in understanding the technical side of being a coffee technician? This two-day course is designed for n...
by Cafe Culture Mag
 

 

 

Sanremo Australia

p: 02 9898 2200 e: info@sanremoaustralia.com.au w: http://www.sanremoaustralia.com.au f: @SanremoCoffeeMachinesAustralia i: #sanremoaustralia Sanremo Australia is relatively young company driven by a team of dedicated professio...
by Cafe Culture Mag
 

 
Advertisement
 

REDCAT

p: 1300473322 e: hello@redcat.com.au w: www2.redcat.com.au/cafes f: @RedcatPOS i: #RedcatPOS Hospitality software, by hospitality people, for your hospitality business. Redcat provides a locally developed and supported, integra...
by Cafe Culture Mag
 

 

 

Golden Bean pioneering the competition space

It was just over ten years ago that I had a vision as to how we could showcase the hidden heroes of the coffee world. The Coffee Roaster was the little gem working at the back end of the business, developing the product that ma...
by Cafe Culture Mag
 

 
 

KEVIN BACON’S RETIRING!

It’s been a roller coaster and wonderful ride with Kev, who’s been a star of The Grounds for over 5 years now and we’d like to honour the big guy with 7 Weeks of Kevin – a celebration of all he’s given to The Grounds ...
by Cafe Culture Mag
 

 

 

The Health Nutt

t: 1300 557848 e: info@thehealthnutt.com.au w: thehealthnutt.com.au f: @thehealthnutt1 i: #thehealthnutt The famous Protein Balls, Raw Slices and What The Fudge by The Health Nutt – Sydney’s leading cafe supplier for ra...
by Cafe Culture Mag
 

 
 

Coffee drinkers may live longer

For people who love a morning cup of coffee, and a few more cups throughout the day, there is good news. Coffee drinkers may live longer, according to a new study published in the Journal of the American Medical Association (JA...
by Cafe Culture Mag
 

 
 

New minimum wage takes effect

The Fair Work Ombudsman is calling on businesses to check the new minimum pay rates that apply ahead of a new national minimum wage coming into effect from the first pay period on or after Sunday, 1 July 2018. From this date, t...
by Cafe Culture Mag
 

 

 

Registering a business just got easier

Use the Business Registration Service to help you get your business up and running.     Are you looking at registering a business? The Business Registration Service makes it easy to apply for key business and tax regi...
by Cafe Culture Mag
 

 
 

Cafe Culture Digital Issue 5 – Now available

Latest news, trends, products and reviews – every month.       THIS MONTHS FEATURES: – The Grounds discuss the value of baristas – Mixing with the best – with Alchemy – Uniwell’...
by Cafe Culture Mag
 

 

 
by Cafe Culture Mag
 

 
 

NEW APP GIVES FARMERS REAL-TIME GRAIN OF TRUTH

For the first time, Australian farmers can forecast grain yield at the touch of a button, thanks to a new smart phone app developed by Australia’s national science agency, CSIRO. The innovation, known as ‘Graincast&...
by Cafe Culture Mag
 

 

 

DINING A TOP PRIORITY FOR DOMESTIC TOURISTS

Data from the most recent National Visitor Survey (NVS) released today has shown an increase in domestic tourists’ overnight spend on restaurant and takeaway meals, both in terms of the dollar amount and as a proportion of ov...
by Cafe Culture Mag
 

 
 

Don’t pay for government grant information

Watch out for government grant scams… Last updated: 27 June 2018 Are you looking for a government grant to help fund your business? Don’t get caught out by scams and paying for access to government grant information. Go...
by Cafe Culture Mag
 

 
 

Buhler

p: +61 (0) 3 9872 7900 e: buhler.melbourne@buhlergroup.com w: www.buhlergroup.com f: www.facebook.com/buhlergroup Bühler is setting worldwide standards in the production of coffee machinery. Product quality, process efficiency...
by Cafe Culture Mag
 

 

 

Harney Teas

t: 03 9099 0293 e: Info@Harneyteas.com.au w: www.harneyteas.com.au/ f: @harneyandsonsaustralasia/ i: #harneyandsons_australasia/ Harney and Sons luxury tea have a wide range of wholesale products that include the traditional to...
by Cafe Culture Mag
 

 
 

Essential Coffee

t. 1300 324 111 e. info@ebg.com.au w. www.essentialcoffee.com.au Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom. ...
by Cafe Culture Mag
 

 
 

Essential Coffee

t. 1300 324 111 e. info@ebg.com.au w. www.essentialcoffee.com.au Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom. ...
by Cafe Culture Mag
 

 

 

Milkadamia – macadamia milk:

w. www.milkadamia.com.au e. enquiries@milkadamia.com.au f. facebook.com/milkadamiaau i. Insta – @milkadamiaau Milkadamia is a family owned, vertically integrated human sized macadamia endeavour. Because our family grows t...
by Cafe Culture Mag
 

 
 

Assisting students with special behavioural needs.

  Café Culture recently was asked to assist in setting up a practice café at the Naremburn School. This kitchen project is being run by 2016 Master Chef Australia session eight winner, Elena Duggan, and is aimed at assis...
by Cafe Culture Mag
 

 
 

Artisti Coffee Roasters

E: info@artisti.com.au P: 66 53 1182 W: www.artisti.com.au Insta: #artisticoffeeroasters FB: @artisticoffee Address: Unit 3/11 craft Close, Toormina. NSW 2452 Living and breathing coffee with 24/7 good coffee vibes! Yes, of cou...
by Cafe Culture Mag
 

 

 

Start your business off on the right foot!

Don’t start a business in Australia without using business.gov.au’s new Starting a Business Guide!   Thinking of starting a business? Or maybe you’re in the early phases of operating? Setting up your own business is exci...
by Cafe Culture Mag
 

 
 

The Gig Economy: Navigating new ways to work

It’s Friday night and it has been a long week.  The fridge is as depleted as you are and the mob needs feeding. But that’s okay, because there are endless choices for dinner and several ways in which it can be delivered to...
by Cafe Culture Mag
 

 
 

R&CA WELCOMES PAYROLL TAX AND TRAINING INITIATIVES IN NSW BUDGET

Restaurant & Catering Australia (R&CA) has welcomed initiatives aimed at reducing the cost of doing business as well as expanding the accessibility of apprenticeships throughout NSW unveiled as part of today’s 2018 &#...
by Cafe Culture Mag
 

 

 

Is your tax practitioner registered?

A reminder for all small business owners.   The Tax Practitioners Board (TPB) is reminding all small business owners to check their tax agents, BAS agents or tax (financial) advisers are registered with the TPB, if you use one...
by Cafe Culture Mag
 

 
 

TOURISM AND SMALL BUSINESS WINNERS IN QUEENSLAND’S 2018 – 19 BUDGET

Restaurant & Catering Australia (R&CA)  has welcomed the Queensland Government’s  budget measures to support the State’s tourism and small business  sectors  as outlined in  its  2018 – 19 State  Budget...
by Cafe Culture Mag
 

 
 

Cultured Products: Riverina Fresh

P. 1800 993 081 E. consumer.relations@riverinafresh.com.au W. www.riverinafresh.com.au FB. www.facebook.com/riverinafresh I. www.instagram.com/riverinafresh At Riverina Fresh, we’re proudly Australian owned and sourced exclus...
by Cafe Culture Mag
 

 

 

HELP NEEDED FOR VICTIMS OF GUATEMALAN DISASTER

You’re invited to help with the funeral expenses at the Santa Clara Dry Mill in Antigua where workers died in the recent volcanic eruption in Guatemala. And with medical expenses of local children who’ve suffered massive bu...
by Cafe Culture Mag
 

 
 

Our thoughts are with Guatemala

Our thoughts are with Guatemala and it’s people, and with our coffee friends, during this time of hardship. These photos were sent to us from our friends at Terra Negra Trade  and show the force of the volcanic eruption...
by Cafe Culture Mag
 

 
 

What is a Broccoli Latte?

The product, developed by Hort Innovation and CSIRO, Australia’s national science agency, packs a healthy punch with approximately one serve of broccoli in every two tablespoons of powder. A Melbourne café became the fir...
by Cafe Culture Mag
 

 

 

Rubia Coffee Traders Vertical Gravity Fed Destoner

The aim of the Vertical Gravity Fed Destoner is to separate foreign heavy materials encountered in roasted coffee seeds. The design of this system is based on the principle that roasted coffee seeds are lighter than the mass we...
by Cafe Culture Mag
 

 
 

Changes are coming to GST

Make sure your business is ready from 1 July 2018. Last updated: 30 May 2018 From 1 July 2018, the goods and services tax (GST) will apply to retail sales of low value physical goods ($1000 or less) that have been imported to A...
by Cafe Culture Mag
 

 
 

ACT’S ONE – STOP CAFÉ PROGRAM TO CUT THROUGH RED TAPE BURDEN

Restaurant & Catering Australia (R&CA) has welcomed the AC T Government’s new One Stop Café program, as announced in the 2018 – 19 Territory Budget. Under the program, café – owners will be able to acces...
by Cafe Culture Mag
 

 

 

The WTBC experience with Tania Stacey

WTBC experience – Tania Stacey The opportunity to participate in the Shanghai WTBC was an experience that helped to build on my knowledge of the modern tea world.  It is a competition platform that suits competitors from...
by Cafe Culture Mag
 

 
 

Countrywide Café of the Year – Winners

In February this year, Countrywide, Australia’s largest Food Service Distributor Group, launched a brand new promotion, ‘Countrywide Café of the Year’. The competition created quite a buzz across the nation, giving away ...
by Cafe Culture Mag
 

 
 

Cafe Culture Digital Issue 4 – now available!

Latest news, trends, products and reviews – every month. THIS MONTH FEATURES: – Insights to what shapes your industry report – Styling with The Grounds – Politics, logistics and direct trade with Phil Di...
by Cafe Culture Mag
 

 

 

2018 Speciality Tea Awards

Royal Hobart Fine Foods has opened up to the blossoming Australian specialty tea industry and created 15 categories which will be awarded Gold, Silver & Bronze Metals n the 29thof July.   entries.hobartshowground.com.a...
by Cafe Culture Mag
 

 
 

Barista Supplies

Proudly designed and made in Australia, the Temptag milk thermometer sticker gives baristas greater control when steaming milk. An important part of serving a great coffee is the consistency in milk temperature. The patented Te...
by Cafe Culture Mag
 

 
 

2018 Breezey Masters Latte Art Competition enjoys a wildly successful 2nd heat in Perth

The WA heat for Breezey Masters 2018 made for an intense spectacle on the evening of May 30th. Once again we had a fantastic turnout of 20 competitors fighting for their place in November’s Melbourne Grand Final. We were extr...
by Cafe Culture Mag
 

 

 

Brazil to host coffee world championships for the first time

In November, the International Coffee Week will host 4 international championships with competitors of over 40 nationalities and thousands of visitors The World Cup of Coffee with its various categories is happening, and it wil...
by Cafe Culture Mag
 

 
 

The battle for Australia’s best brew heats up

The claim of Australia’s coffee capital is officially up for grabs, as international travel authority Lonely Planet publishes its Global Coffee Tour this month. Melbourne has the famed reputation for Australia’s best coffee...
by Cafe Culture Mag
 

 
 

Cafe Culture Digital Issue 3

Cafe Culture Digital Cafe Culture Digital Issue 3 – Reusable cup feature  
by Cafe Culture Mag
 

 

 

Cultured Products – DaVinci Gourmet

DaVinci Gourmet, The Story of Flavour Genius. We believe that Baristas and Mixologists are creative and that they seek perfection to amaze their audiences. We are the contemporary choice for professional drink makers inspired b...
by Cafe Culture Mag
 

 
 

Coffee Waste Is Now Fetching a 480% Premium Over Coffee Itself

“Aida Batlle grows coffee on her family’s farm in the hills surrounding El Salvador’s Santa Ana Volcano. Like generations before her, she had little use for the skin that encases the beans, so she’d turn it into ...
by Cafe Culture Mag
 

 
 

Want to grow your business?

Advertising and online A key element of marketing is advertising. You can market your business through a variety of advertising means, including mail, email, developing your own website, online advertising, newspapers, magazine...
by Cafe Culture Mag
 

 

 

Is your business compliant with workplace laws?

200 regional NSW businesses being audited by the Fair Work Ombudsman in New England and North West 24 May 2018 The Fair Work Ombudsman has commenced audits of more than 200 businesses across the New England and North West regio...
by Cafe Culture Mag
 

 
 

Cultured Product – Cheeki Cups

Cheeki is Australia’s number one brand of reusable Food Grade #304 Food (18/8) Stainless Steel Cups, Bottles and Food Jars. Double walled, vacuum insulated cups keep drinks hot for up to 8 hours and cold for up to 12 hours. A...
by Cafe Culture Mag
 

 
 

Record penalty against Townsville café operator over failure to pay compensation

  A record penalty has been imposed against the former operator of a café at Townsville in regional Queensland, for ignoring a Fair Work Commission order to compensate an employee who was unfairly dismissed. Theo Sourlos,...
by Cafe Culture Mag
 

 




ad