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CoLab: Prague : Morning Panel Q&A
CoLab: Prague saw the return of the extended Q&A session to the
Tamper Tantrum stage for the first time since the first-ever panels at World of
Coffee Nice, 2013. We’re really not sure why there was such a hiatus with this
feature—it always provides additional insight that we wouldn’t have gotten to
otherwise!
This week’s video is the morning panel from CoLab: Prague with Chahan
Yeretzian, Erna
Tosberg, and Tibor Varady—Steve
and Kalle dig further into their presentations after the barrage of information
that was the morning session: where we’ve gone wrong with water profile
recommendations, what it’s like to be backstage at the WBC, why some staff
leave, and a big follow up on the science of extraction and aroma. Also
covered: what it’s like to watch a barista comp from the outside of the
competition niche, why baristas should be more humble with their pocket science,
a few thoughts on how we could improve competitions, and ways in which we could
collaborate as an industry to learn more about how coffee works.
View all episodes
By Colin Harmon and Stephen Leighton
5
11 ratings
CoLab: Prague saw the return of the extended Q&A session to the
Tamper Tantrum stage for the first time since the first-ever panels at World of
Coffee Nice, 2013. We’re really not sure why there was such a hiatus with this
feature—it always provides additional insight that we wouldn’t have gotten to
otherwise!
This week’s video is the morning panel from CoLab: Prague with Chahan
Yeretzian, Erna
Tosberg, and Tibor Varady—Steve
and Kalle dig further into their presentations after the barrage of information
that was the morning session: where we’ve gone wrong with water profile
recommendations, what it’s like to be backstage at the WBC, why some staff
leave, and a big follow up on the science of extraction and aroma. Also
covered: what it’s like to watch a barista comp from the outside of the
competition niche, why baristas should be more humble with their pocket science,
a few thoughts on how we could improve competitions, and ways in which we could
collaborate as an industry to learn more about how coffee works.