COFFEE FLAVOURS UNDER INVESTIGATION – CASE STUDY: INFUSED COFFEES
I’m thrilled to announce that I’ll be speaking at the Nordic Coffee Fest 2025 next Saturday, March 1st!
– Topic: Coffee flavours under investigation – case study: infused coffees
– Key Focus: Using GC-MS analysis to differentiate between naturally infused coffees and spiked ones.
1. Primary markers: key odorants coming from extra sources
2. Secondary markers: solvents, additives and acetals or esters coming from reactions with solvents
3. Tertiary markers: anormal concentrations of some non-key odorants such as terpenes
Infused coffees have sparked a heated debate in the specialty coffee industry. From cinnamon-kissed Costa Rican lots to fruity/floral Colombian mosto infusions, understanding how these flavours develop—and how they are perceived—is crucial for both producers and consumers.
During my talk, I’ll be diving into:
– Analytical techniques (like Gas Chromatography-Mass Spectrometry) to detect infusion markers
– Ethical and market considerations—how should we position infused coffees in specialty markets?
Looking forward to exchanging insights with fellow coffee professionals and pushing the boundaries of flavour science together! If you’ll be at the Nordic Coffee Fest, let’s connect.
hashtagNordicCoffeeFest hashtagInfusedCoffee hashtagCoffeeScience hashtagSpecialtyCoffee hashtagGCMS hashtagFlavorAnalysis