Coffee Lit. Rev.

Chris and Doran are joined by Tonx (Tony Konecny) from YES PLZ from Los Angeles, CA. We discuss a paper from the Yeretzian lab out of ZHAW. The paper aims to address a common question for the home coffee consumer, "How should you store your coffee one the bag is open?".

We immediately thought of Tonx and YES PLZ, who have experimented with various packages for their subscription service. We hope you enjoy the episode.

The paper:

Food Packag. Shelf Life, 2022, 33, 100893.

https://doi.org/10.1016/j.fpsl.2022.100893

The article can be found in coffee literature library: ⁠https://pages.uoregon.edu/chendon/coffee_literature/coffee_lit_rev/⁠.

About Tonx: Legend of subscription coffee, Tonx started Tonx coffee and later a coffee/restaurant venture called LocoL. Pre-pandemic he rolled out his current subscription service, YES PLZ. Good timing — home coffee consumption exploded during the 2020-2021 years.

Introduction preamble: Steve Leighton

Chris and Doran are joined by David Yardley from Moongoat Coffee out of Costa Mesa, CA to discuss a series of papers discussing the emergence of mold in coffee.

Mold is bad. Ochratoxin A is bad. But how much of it is there, and how bad does it have to get?

The three papers:

Food Sci. Biotechnol., 2018, 27, 891.

J. Agric. Food Chem., 1998, 46, 673.

Food Chem. Toxicol., 1995, 5, 341.

The article can be found in coffee literature library: https://pages.uoregon.edu/chendon/coffee_literature/coffee_lit_rev/.

About David: Coming up from the entry level job at Starbucks, David is now the leader of Moongoat coffee, a roastery and series of cafes in the southern Californian region.

Introduction preamble: Don Pettit

Chris and Doran are joined by Alex Kaplan from Cometeer to discuss an old school paper titled, "An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts", appearing in Trans. IChemE, 2002, 80, 176. The paper is part of a conference proceeding which was published in the journal Food Bioprod. Process.

This paper looks at how freezing rate determines the ice crystal size. The paper itself is really about developing a model that correctly captures how brewed coffee freezes, but we used it as a platform to understand how coffee behaves when cooled.

The article can be found here:

About Alex: We couldn't have had a better guest, as Alex is the Head of Coffee Product for Cometeer, a company that manufactures frozen coffee extracts. Alex also has a degree in physics from Princeton, is a Q-grader, and was a pleasure getting nerdy with.

Introduction preamble: George Clooney

Chris and Doran are joined by Lance Hedrick to discuss, "A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio", appearing in J. Food Sci., 2023, 88, 2168.

Today's paper is an attempt to revise and improve upon the seminal work of Lockhart: the empirical observation that coffee strength (%TDS) is related to the beverage refractive index. But do we need a new control chart?

The article can be found here:

About Lance: Lance is one of Youtube's most loved coffee professionals. He is also a competitor and coach in competitive coffee, handling the launch of Onyx EU, and an up-and-coming chess player.

Introduction preamble: Heisenberg

Chris and Doran are joined by Kathie Hilberg and Bronwen Serna from the Totally Dissolved Podcast to discuss the papers that led to the development of the 2016 SCA flavor wheel.

The wheel is basically the artistic manifestation of two peer-reviewed papers, "Development of a “living” lexicon for descriptive sensory analysis of brewed coffee", appearing in J. Sens. Stud., 2016, 31, 465

and

"Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster’s Flavor Wheel", appearing in J. Food Sci., 2016, 81, S2997.

The lexicon developed in the first paper may be accessed through World Coffee Research.

The articles can be found here:

http://dx.doi.org/10.1111/joss.12237

http://dx.doi.org/10.1111/1750-3841.13555

World Coffee Research lexicon can be found here:

https://worldcoffeeresearch.org/resources/sensory-lexicon

About Kathie and Bronwen: Kathie works as a lead educator for Stumptown in Los Angeles, and Bronwen is a consultant, and also presently a barista at Blue Bottle. The two lead a Sprudgie-nominated podcast, Totally Dissolved.

Introduction preamble: Dan Campbell

Chris and Doran are joined by Morgan Eckroth to discuss, "The Effects of Instagram Marketing Activities on

The paper makes the case that instagram marketing activities are good for achieving brand equity. Morgan is one of the very best at harnessing the various facets of developing a favorable brand. We hope you enjoy it!

The article can be found here:

About Morgan: Morgan (MorganDrinksCoffee on TikTok, Instagram, Youtube) is an Oregon-based social media creator, a second place finalist in the World Barista Championship, and digital content specialist at Onyx Coffee.

Introduction preamble: Lance Hedrick

Chris and Doran are joined by Maxwell Dashwood to discuss, "The safety and effectiveness of self-administered

Besides discussing the paper, we also talk about Water for Coffee, weigh lifting, and try some of the recommended enema coffee.

The article can be found here:

About Maxwell: Maxwell is an established author of many books, owner of Colonna and Smalls in Bath and London, three-time World Barista Championship finalist, inventor, scientist, and my oldest coffee friend.

Introduction preamble: Samwell

Guest voiceover: K. Tobias Butler

Chris and Doran are joined by Christopher Feran to discuss, "Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans", appearing in Food Sci. Nutr., 2020, 8, 6120.

This paper has some major issues — I hope you enjoy us diplomatically deconstructing it.

The article can be found here:

⁠https://doi.org/10.1002/fsn3.1904

About Christopher: Despite having recently opened his own roastery, Aviary, based in Ohio, Christopher finds time to be a leading consultant in the specialty coffee industry. He has a wealth of knowledge and shares some of it today, discussing sample roasting.

Introduction preamble: The Nobel Committee.

Chris and Doran are joined by Kim Elena Ionescu to discuss, "Explaining the willingness of consumers to bring their own reusable coffeecups under the condition of monetary incentives", appearing in J. Retail. Consum. Serv., 2022, 66, 102908.

The article can be found here:

⁠https://doi.org/10.1016/j.jretconser.2022.102908

About Kim: She is the Chief Sustainability and Knowledge Development Officer at Specialty Coffee Association, and is heavily involved in various aspects of education within the association. Prior to the SCA she also worked for Counter Culture Coffee.

Introduction preamble: Ulf Danialsonn.

Chris and Doran are joined by Camila Khalifé to discuss, "Unmanned aerial vehicle to evaluate frost damage in coffee plants", appearing in Precis. Agric., 2021, 22, 1845.

The article can be found here:

https://doi.org/10.1007/s11119-021-09815-w

About Camila: Camila founded Botánica in Quito, Ecuador, and is also a Coffee Quality Institute Quality Evaluation Assistant Instructor.

Introduction preamble: Roderick Mackinnon.