About the course
The biochemistry of coffee is a four-day residential course that explores the biological and chemical aspects of coffee as a crop, raw material, product, bean, and brew. Participants will have the opportunity to delve deeper into the world of coffee, viewing it through the eyes of scientists.
During the course, attendees will learn theories of botany, organic chemistry, chemical reactions, and physical changes that occur during the processes of growing, harvesting, processing, roasting, and brewing coffee.
Participants will have the opportunity to dispel common myths and gain a solid understanding of the scientific principles behind coffee production and processing.No prior scientific experience is necessary; a basic grasp of the sciences is sufficient. The course will include a series of hands-on experiments, allowing participants to apply their knowledge in a practical setting.
This course is designed for individuals working in coffee production and processing, as well as those operating in innovative coffee shops. The first edition of this course is scheduled to begin in June 2025, enrolment opened.
Objectives of the The biochemistry of coffee course
01.
An introduction to the chemistry of coffee
02.
Delving into the physics of coffee
03.
Falling in love with the biology of coffee
04.
Fostering comprehensive interests
05.
Career development in the industry
I absolutely love the science of coffee! As a member of the Royal Society of Chemistry, I decided to delve even deeper into this fascinating topic to better understand coffee. I am thrilled to share a compendium of knowledge in this course.
Krzysztof Blinkiewicz
Rediscover coffee
Do you think you already know everything about coffee? Nothing of the sort, even science still knows quite little about it.
Latest scientific discoveries
The course is based on the latest research and discoveries in the fields of chemistry, physics, and biology regarding coffee. Participants will stay abreast of developments in coffee knowledge.
Look for innovation
Explore the scientific aspects of coffee production to identify opportunities for innovation and technological development. Initiate research and development projects to explore the potential for patenting discoveries made by your collaborators.
Coffee full of mystery
If you continue to think that when you make espresso, coffee that was born in Ethiopia has channeling, and that's the reason it's so bitter, be sure to take this course.