Lecture Description
Growing coffee is a complex process influenced by many variables such as altitude, soil, cultivars and climatic conditions, but also by cultivation and processing practices. After harvesting, the coffee undergoes fermentation which profoundly influences the organoleptic profile of the bean. The diversity of microorganisms, the characteristics of the pulp, and environmental factors contribute to its variability. This study aims to measure and monitor the evolution of sugars and of acids during the processing phase. In the 2022-23 harvest period, two varieties of coffee (Pacas and Lempira) at three different stages of maturation were fermented with the washed method for 48 hours. During fermentation, both the process water and the coffee beans were analyzed at regular intervals using CDR CoffeLab®. The same green coffee samples were roasted and evaluated by cupping tasting following the SCA protocol. The two varieties responded differently to the fermentation process. The balance between acidity and sugars was fundamental in determining the final quality of the product since a correlation was found between the result obtained in the tasting and the acidity and sugar values measured in the green coffee.
Date: Friday, June 28, 2024
Time: 10:30 - 11:30
Location: Lecture Room 1
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Massimo Battaglia (he/him)
Coffee Research Leader, La Marzocco Accademia del Caffè Espresso
Massimo Battaglia is a tropical agronomist, specialized in the management of development projects, in the formulation of technical proposals and in agricultural dissemination, in research activities, in horticulture and fruit growing in temperate, subtropical and tropical climates, in the definition of best practices and production specifications for production of quality, in supply chain studies, in the valorization of territorial productions and in the certification of origin. Over the last 15 years, manager of coffee and cocoa projects for the Italian Cooperation in Central America and the Caribbean (Programa CafèyCaffè), in Cuba, Ethiopia, Vietnam, Cape Verde, currently Coffee Research Leader of the Espresso Coffee Academy of La Marzocco in Florence (Italy). He has worked in Italy, China, Cape Verde, Tunisia, Algeria, Morocco, Egypt, Libya, Ethiopia, Eritrea, Guatemala, Honduras, Costa Rica, Nicaragua, El Salvador, Cuba, Dominican Republic, Argentina, Chile, Paraguay, Ecuador, Colombia, Vietnam, Indonesia.