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CoLab: Antwerp: “Water for Coffee Extraction: Composition, Recommendations & Treatment” | Dr. Marco Wellinger (ZHAW Institute of Chemistry and Biological Chemistry)
Attention, water geeks! This week’s video is for you. Dr. Marco
Wellinger, leading author on the SCAE’s recently published “The SCAE Water
Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the
most-recent results of his then ongoing research in preparation for publication.
Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and
the SCAE Research team faced when developing the water chart, like the fact
that pH measurements are often a poor indicator of a water’s alkalinity and why
you sometimes get “fizzy espresso” after treating very hard water with decarbonizing
ion-exchangers. This is definitely another talk where you’ll want to have a
notebook, pencil, and the ability to hit a pause button as you watch!
--
Dr. Marco Wellinger: Coffee
researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne /
Paul Scherrer Institute
Marco Wellinger is a
research fellow in the group of Chahan Yeretzian at the Institute of Chemistry
and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental
analysis of volatile aroma compounds from coffee (gas chromatography and mass
spectrometry), espresso machine and grinder technology as well as sensory
analysis of coffee. In the last two years he has been engaged in the topics of
characterization and treatment of water for coffee extraction. He held
presentations on the topic of water at various locations, among the most recent
at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on
water from the SCAE published this year (2016), “The SCAE Water Chart: Measure,
Aim, Treat.”
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By Colin Harmon and Stephen Leighton
4.8
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Attention, water geeks! This week’s video is for you. Dr. Marco
Wellinger, leading author on the SCAE’s recently published “The SCAE Water
Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the
most-recent results of his then ongoing research in preparation for publication.
Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and
the SCAE Research team faced when developing the water chart, like the fact
that pH measurements are often a poor indicator of a water’s alkalinity and why
you sometimes get “fizzy espresso” after treating very hard water with decarbonizing
ion-exchangers. This is definitely another talk where you’ll want to have a
notebook, pencil, and the ability to hit a pause button as you watch!
--
Dr. Marco Wellinger: Coffee
researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne /
Paul Scherrer Institute
Marco Wellinger is a
research fellow in the group of Chahan Yeretzian at the Institute of Chemistry
and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental
analysis of volatile aroma compounds from coffee (gas chromatography and mass
spectrometry), espresso machine and grinder technology as well as sensory
analysis of coffee. In the last two years he has been engaged in the topics of
characterization and treatment of water for coffee extraction. He held
presentations on the topic of water at various locations, among the most recent
at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on
water from the SCAE published this year (2016), “The SCAE Water Chart: Measure,
Aim, Treat.”