| FRIDAY |
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Soft Introduction to coffee chemistry |
Video1, Video2, Video3
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Coffee flavour formation and effect of roasting with or without oxygen |
Video1, Video2, Video3, Video4, Video5
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Introduction to cupping methodology using multivariate statistics |
Video1, Video2, Video3
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Presentation of a modified Probatino used for research at Department of Food Science at the University of Copenhagen |
Video1, Video2, Video3
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Moisture Content and water activity |
Video1, Video2, Video3, Video4, Video5
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| SATURDAY |
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Grinding, what is the latest news? |
Video1, Video2, Video3, Video4
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Sourcing in Espirito Santo |
Video1, Video2, Video3, Video4
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Biodynamic coffee farm |
Video1, Video2, Video3, Video4
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Airflow and roasting Brazilian coffees |
Video1, Video2, Video3, Video4
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