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CoLab: Antwerp: “World Coffee Research Sensory Lexicon” | Emma Sage (SCAA)
One of the best things about Barista Guild of Europe’s CoLab: Antwerp programming
was undoubtedly the Wednesday morning session with SCAA’s Science Manager, Emma
Sage, who lead attendees through a taste-buds-on deep dive of the World Coffee
Research Sensory Lexicon. Whilst technology hasn’t developed to the point where
we can share sensorial experiences via the technowebs, we can share with you
Emma’s introduction to World Coffee Research, the International Multi-Location
Variety Trial, and the sensory lexicon they’ve developed to be able to be able
to objectively measure—and thus improve—desirable coffee qualities in a world
of climate change and disease.
World Coffee Research—and the important work they undertake—is a
testament to the positive power of collaboration. We hope you are inspired by
Emma’s talk to continue to collaborate, whether at events like BGE’s CoLab or
within the new unified specialty coffee organisation!
--
Emma Sage is the
Science Manager at the Specialty Coffee Association of America (SCAA), where
she promotes research, acts as the primary liaison between science and
industry, and serves as a scientific interpreter for coffee professionals. In
this position, she has also investigated a variety of scientific topics
relevant to the specialty coffee industry by way of original research projects,
content for pathway classes, invited lectures, special reports and literature
reviews, and regular contributions to the SCAA Magazine. She also serves as the
World Coffee Research Industry Liaison. She holds a M.S. in Botany from the
University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate
from the Applied Sensory and Consumer Science Certificate Program at the
University of California, Davis. She has experience with a variety of
laboratory and field research projects in plant physiology, biology, ecology,
enology, and climate change science which has given her a solid foundation to
apply to coffee. She has always been committed to science education and is
dedicated to acting as an effective resource for the specialty coffee industry.
View all episodes
By Colin Harmon and Stephen Leighton
5
11 ratings
One of the best things about Barista Guild of Europe’s CoLab: Antwerp programming
was undoubtedly the Wednesday morning session with SCAA’s Science Manager, Emma
Sage, who lead attendees through a taste-buds-on deep dive of the World Coffee
Research Sensory Lexicon. Whilst technology hasn’t developed to the point where
we can share sensorial experiences via the technowebs, we can share with you
Emma’s introduction to World Coffee Research, the International Multi-Location
Variety Trial, and the sensory lexicon they’ve developed to be able to be able
to objectively measure—and thus improve—desirable coffee qualities in a world
of climate change and disease.
World Coffee Research—and the important work they undertake—is a
testament to the positive power of collaboration. We hope you are inspired by
Emma’s talk to continue to collaborate, whether at events like BGE’s CoLab or
within the new unified specialty coffee organisation!
--
Emma Sage is the
Science Manager at the Specialty Coffee Association of America (SCAA), where
she promotes research, acts as the primary liaison between science and
industry, and serves as a scientific interpreter for coffee professionals. In
this position, she has also investigated a variety of scientific topics
relevant to the specialty coffee industry by way of original research projects,
content for pathway classes, invited lectures, special reports and literature
reviews, and regular contributions to the SCAA Magazine. She also serves as the
World Coffee Research Industry Liaison. She holds a M.S. in Botany from the
University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate
from the Applied Sensory and Consumer Science Certificate Program at the
University of California, Davis. She has experience with a variety of
laboratory and field research projects in plant physiology, biology, ecology,
enology, and climate change science which has given her a solid foundation to
apply to coffee. She has always been committed to science education and is
dedicated to acting as an effective resource for the specialty coffee industry.