Lecture Description
With the purpose of providing actionable insight backed by high-quality research, this lecture proposal provides results from research of the influence of brewing methods—cold, hot, and gentle—on the sensory attributes of coffee, including sweetness, acidity, bitterness, and mouthfeel. Medium-roasted Colombian coffee, certified by the Raíz Sustainable Westrock program, was brewed under controlled conditions, varying extraction time and temperature to assess their effects on aroma, flavor, and overall taste perception. Sensory evaluations employed the Coffee Value Assessment (CVA), a cutting-edge framework recently introduced by the Specialty Coffee Association (SCA), alongside Generic Descriptive Analysis (DA), a cornerstone of sensory science was used. A panel of coffee experts, trained in the CVA protocol and sensory lexicon, conducted assessments in triplicate across four sessions. Supplemental evaluations isolated taste and tactile attributes using nose clips to minimize olfactory interference. Intensities of sensory attributes were quantified using a standardized 15-point scale, and statistical analysis revealed sensory patterns for each brewing method. The findings provide actionable research insights for coffee professionals aiming to tailor flavor profiles and cater to diverse consumer preferences. Beyond practical applications, the study underscores the evolving role of advanced sensory techniques in the coffee industry, offering a nuanced understanding of how brewing methods shape the sensory experience of coffee.
Learning Objective:
Understand and apply advanced sensory techniques: Participants will learn how to implement sensory evaluation frameworks such as the Coffee Value Assessment (CVA) and Generic Descriptive Analysis (DA) to analyze and quantify sensory attributes like sweetness, acidity, bitterness, and mouthfeel in various coffee brewing methods (cold, hot, and gentle).
Translate research findings into practical applications: Attendees will gain the ability to use research-backed insights to optimize coffee brewing methods and flavor profiles, enabling them to make informed decisions to cater to diverse consumer preferences and enhance the sensory experience of coffee
Date: Friday, June 27, 2025
Time: 11:00 AM - 12:00 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Dr. Nancy Cordoba (she/her)
Coffee Scientist
Dr. Nancy Córdoba is a coffee and flavor scientist with a distinguished academic and professional background. She holds a Ph.D. in Biosciences, specializing in coffee extraction and value addition to Colombian specialty coffee, as well as a Postdoctoral focus on Flavor Chemistry, particularly in coffee sweetness and cold brew flavor. Dr. Córdoba also holds a master's degree in Design & Process Management and a bachelor's degree in engineering. Her expertise spans coffee extraction techniques, sensory science, and food processing. In her role as Principal Scientist at Westrock Coffee, she leads R&D in coffee and liquid extracts, specializing in chemical analysis, sensory evaluation, and process engineering. Her work merges scientific theory with real-world applications to create premium coffee beverages and empower professionals to craft tailored coffee experiences.