This event is a followup to “Managing Maillard Reactions and Wrangling Water Activity,” originally presented at Roaster’s Guild Retreat in August, 2017.
What is water activity, and what does it have to do with coffee?
Much of the emphasis on this important measurement has focused on product safety and shelf stability, but there is evidence it can affect roasting, specifically sugar browning during a roast’s Maillard reactions as well. The lecture will focus on deepening an understanding of both Water Activity and Maillard Reactions, then applying that knowledge to roasting technique.
The session will showcase results from new experiments and crowd-sourced quality data from the Roasters Guild Retreat, and include an interactive tasting and allow time for q&a.
Taught by Chris Kornman of Royal Coffee in anticipation of the opening of The Crown: Royal Coffee Lab & Tasting Room.
Graciously Hosted by.
About the Instructor
Chris Kornman, Education & Lab Manager, Royal Coffee, Inc.
Chris is a seasoned coffee quality specialist, avid writer and researcher, a member of the SCA’s Research Advisory Council, and the Lab & Education Manager at The Crown: Royal Coffee Lab & Tasting Room. His professional experience draws heavily on a decade of experience working at Intelligentsia under Geoff Watts as a QC manager, cupper, educator, green coffee buyer, and roaster, during which time Chris logged thousands of miles across the coffee lands in East Africa and Brazil. His passion for coffee and education has led him to speaking opportunities at Anacafé in Guatemala City, Roasters Guild Sensory Summit at UC Davis, as part of the Academic Agenda for the Café de Colombia Expo, and in front of noisy roasters and slurping coffee tasters across the United States. On weekends, Chris can be found helping at his partner’s Improv Theater in Oakland. He rides a 1986 Schwinn Prelude and plays banjo and trumpet.
About the Host Venue
Pulley makes it easy and affordable for small businesses and startups to roast their own quality coffee in a low cost & low risk way. Get access to equipment, resources, and knowledge usually limited to large roasting operations with history. A coffee workshop on neutral ground.