#85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019

This podcast was brought to you with support from The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will …

#83 | Assessing and Addressing Profitability Constraints from Smallholder Coffee Producers in Yepocapa, Guatemala | Expo Lectures 2019

This podcast is brought to you with the support of Hundreds of smallholder coffee farmers in Yepocapa, Guatemala have experienced leaf-rust, drought, volcanic eruptions, and price fluctuations over the last few years. Profitability is the main constraint these farmers face, in maintaining healthy households and addressing price issues and other shocks – much like many other …

#82 | Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time | Expo Lectures 2019

 This podcast was brought to you with the support of The UC Davis Coffee Center is engaged in comprehensive sensory research using trained panel descriptive analysis to investigate how different parameters related to coffee brewing impact the flavor, and how these can be manipulated to an individual’s desired effect. Of these factors, time can …

#80 | The Future of Coffee: Building Long-Distance Relationships in Emerging Origins | Expo Lectures 2019

This podcast is brought to you with the support of World Coffee Research predicts that within the next 30 years, the demand for coffee will double while viable land in current coffee growing countries will diminish by half. How can we combat this?  Through an engaging panel discussion, learn about the future of coffee production …

#79 | Genetic Improvements of Cup Quality: Latest Developments | Hanna Neuschwander, Expo Lectures 2019

This podcast is brought to you with support from World Coffee Research is working to improve the genetic potential of coffee cup quality. To start this task, you first need to define the meaning of “quality.” WCR believes it is a market-driven definition and organized new protocols to assess quality from the perspective of the …

#77 | Attracting and Retaining Farmworkers: Innovations in Colombia | Expo Lectures 2019

This podcast is brought to you with support from Skilled farmworkers are necessary to harvest specialty coffees in most parts of the world, but they are too often undervalued and invisible to the industry. A collaborative and innovative project in Colombia is attracting a dwindling labor force to actively participate in coffee production. Its main …