This episode is brought to you by Arkena Coffee Marketplace - Connecting you to the next coffee harvest in Ethiopia through direct trade.

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This is the first episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.

Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).

In this series, we're exploring the question, "What is real innovation in coffee?"

The 5 episodes in this series are:

1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr0

2. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I4

3. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO4

4. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw

5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mg

In this episode of the podcast series, Lee and Samo deep dive into the complexities of good and bad science in the coffee industry.

They discuss the importance of proper interpretation of scientific results, the challenges of managing variables in coffee production, and the difference between correlation and causation.

Additionally, the episode highlights the role of research in driving innovation and quality control in both specialty and commercial coffee sectors.

Tune in to understand why true scientific rigor is crucial in the evolving world of coffee.

Connect with Samo Smrke and ZHAW here:

https://www.instagram.com/samosmrke/

https://www.instagram.com/zhaw.coffee.excellence.center/

https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center ‍ ‍

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