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Science on Tap Vancouver – Fire-Bending: Coffee Roasting and its Effect on the Bean
June 12 @ 7:00 pm UTC-7
Date: Wednesday, June 12, 2019
Time: Event at 7 p.m. (doors at 6 p.m.)
Location: Kiggins Theatre, 1011 Main Street, Vancouver, WA
Food & Drink: Beer, wine, pizza slices, popcorn, and snacks available.
Event Website: https://viaproductions.org/events/kiggins_june_12_coffee/
The flames roaring, the ever-changing smells, the rhythmic sounds of the movement of the beans within the metal dragon. Inside, coffee beans are loosing water content, amino acids are catalyzing reactions with monosaccharides, oligosaccharides are undergoing caramelization, organic acids are breaking down while others are forming from the breakdown of these carbohydrates while developing pressures that can exceed 300 psi. At the end of the day, 300 volatile aromatics are transformed into over 1000. This craft, so often pictured in the artisanal idyllic is blending of science, art, and craft: bending fire to transform raw coffee into roasted beans.
In this session, Rob Hoos, author and Director of Coffee at Nossa Familia, will introduce us to the world of coffee roasting, as well as dive into some of the science that underpins and guides the profession of a coffee roaster. Looking at the process from start to finish, we will come to understand the basic design, chemistry, and thermodynamics of the process as well as dive into current research on the manipulation of flavor development during coffee roasting.
Science on Tap at the Kiggins is produced in partnership with Washington State University Vancouver.
Science on Tap is a science lecture series where you can sit back, drink a pint, and enjoy learning. Listen to experts talk about the science in your neighborhood and around the world. You don’t have to be a science geek to have fun–all you need is a thirst for knowledge! For more information on this event or about Science on Tap, visit Via Productions.