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Part of an ongoing body of research from the UC Davis Coffee Center, this lecture will explore how temperature, at a fixed total dissolved solids and percent extraction, impacts the quality of drip brew coffee as assessed by an expert panel. In addition, we discuss how the work serves a broader goal to expand and update the classic Coffee Brewing Control Chart with more detailed sensory language, and how we can use these results to brew better coffee.

Presented By:
Mackenzie Batali
Graduate Student Researcher, University of California, Davis

WEBINAR ENDED
Presenter
1587668571-ea1ddcfefd2ab84b
Mackenzie Batali
Graduate Student Researcher, University of California, Davis
Mackenzie is a graduate student in the second year of a PhD at UC Davis, in the Food Science graduate group working with the UC Davis Coffee Center. Before attending UC Davis, she worked as a chemist at Emerald Kalama Chemical in flavor and fragrance R&D, which turned her interest towards sensory science, where she has been a part of the foundational sensory research at the UC Davis Coffee Center.
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