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Study the principle of extraction
In two years' time, the University of California, Davis and SCA will re-examine scientific assumptions, measurement tools, sensory information and consumer research. Some of these scientific assumptions have been around since the 1950s, which means this is an exciting opportunity to update our understanding of coffee.
It will be led by Dr. Dr. William Ristenpart, a chemical engineer and founder of the Coffee Design course, and Dr. Dr. Jean-Xavier Guinard.
Although there is little information about the focus of research, we can look forward to new discoveries in extraction, map development, extraction methods and formulations.
Why is more research more important?
The coffee industry is characterized by more and more attention to the science behind good coffee. This is a key aspect of the third wave-in fact, projects like this are even considered by some to be the "fourth wave".
Although there has been a great consensus on the extraction formula and process, new innovations continue to emerge. Last year, Tetsu Kasuya won the 2016 World Cooking Cup. However, instead of following these rules, he completely broke them: his 4-6 method allowed the extraction to be dripped completely through the ground between two pours. Kasuya claims that this increases the sweetness, brightness, complexity and intensity of coffee.
By developing our understanding of the coffee extraction process, we can improve our coffee formula and extraction technology-so that we can make better coffee.
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