This is the second episode of “Harnessing the Power of Science,” a session recorded at Re:co Symposium in April 2018. The main focus of this session was to learn about new developments in coffee science and explore how Specialty Coffee can engage with the scientific enterprise for the benefit of all of us. If you haven’t watched the preceding video in this series, we strongly recommend going back to watch before you continue with this episode.
Selena Ahmed co-leads the Food and Health Lab at Montana State University where she is a professor in Sustainable Food Systems. She examines the socio-ecological, phytonutrient, and sensory basis of food systems from production through consumption and waste in the context of global climate change.
At Re:co Symposium this past April, Selena shared her research detailing the impact of climate change on two other specialty crops, tea and maple syrup, before exploring how we can harness science to measure the effects of climate change on coffee.
Special Thanks to Toddy
This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.