Coffee Knowledge Hub’s Post

The keys to presenting on Coffee Culture and History: ☕️ 1. Discover the origins of coffee, from ancient legends to modern-day brews. 🌍 2. Explore how coffee shaped societies and fueled revolutions. 🔄 3. Understand the art of brewing and the science behind the perfect cup. 🧪 4. Dive into contemporary coffee trends and innovations. 🚀 Share your favorite coffee story! #CoffeeCulture #CoffeeHistory #BrewBetter #coffeerankiq #CoffeeNews #Espressostory #coffeerankiqreviews #coffeescience #rankiqtop10 #CoffeeLovers #CoffeeAddict #CoffeeBlogger #CoffeeReviews #CoffeeHowTo #CoffeeTips #CoffeeExpert #CoffeeGuru #CoffeeSnob #CoffeeCulture #CoffeeLife #CoffeeTime #CoffeeMoments #CoffeeBreak #CoffeeShop #CoffeeGram #CoffeeBeans #BrewGuide#coffeerankiqreview #coffeeRecipes

Check out some of the latest research and innovation taking place here in Kent to support the UK fruit sector. If you're interested in finding out more about the research in the Review, or you'd like to know how the research facilities & specialists at NIAB could support your sustainable innovation, get in touch. #fruit #innovation #research #horticulture

Recommended scientific resources with free access !

🌾✨ New Publication Alert! ✨🍺 We’re excited to share our latest review: "Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing" by Charlotte De Schepper and Christophe Courtin. 🌍🍻 As climate change reshapes barley growth and starch properties, brewers face new challenges in ensuring process efficiency, resource sustainability, and beer quality. This review explores the evolving journey of barley starch from grain to glass, diving into:  - Starch granule proportions and structures 📊  -The fine balance of starch gelatinization and hydrolysis during mashing⚖️  - Research gaps and exciting future directions 🔎 🍺 Whether you're a brewing scientist, beer enthusiast, or industry innovator, we hope this inspires new ideas and discussions!💡 📄 Read the full paper here: https://lnkd.in/dheXDmTP #BarleyResearch #StarchProperties #BeerInnovation

In my classroom I have a box of dirt. I collect it Each time I visit a wine region's vineyards, I pick up a bit of dirt and take it home with me. Why?!? You may well ask. I do get some strange looks from my fellow wine tasters, and even sometimes other Educators on the same trips. But this seemingly random box of soil samples is important. The earth vines grow in, shape the regions' wines in a big way. Stony soils are warmer and better drained, clay and limestone soils are cooler and retain water better. These soils are a vital part of the concept of 'terroir' - How wines are unique from region to region, country to country, along with the grape varieties used, history and winemaking practices. Soil type is frequently mentioned. Whether it's the famous 'Galets' of Chateauneuf du Pape, the slate soils of the Mosel in Germany or the chalks of Champagne. My students and tasting event guests always appreciate being shown these rock samples. They bring the regions alive and help them remember them all. They can touch and experience them, almost as if they were there themselves. It helps cement learning and enhances enjoyment. Wine is a fantastic mix of science, history and stories- and why I love it so much!

THE AROMA OF WINE: HOW SO, via GCTOFMS. The session will reveal the chemistry behind wine’s distinct aromas, answering questions you've always had about why wine smells the way it does. What’s this thing about targets? I sometimes see: Targeted Untargeted Non targeted Non target No matter how you spin it, the key remains what you need for an approach. Do you know exactly what you are looking for, and setup the system to look for those compounds only? (Ex. pesticides from a mandatory list). Or do you want to look around, bring forth and pick up compounds that may not even be in a database list? Always depends on the application!

The main objective of this paper was to evaluate terroir’s role in white and red wine characteristics through human perceptions and electronic assessment. https://lnkd.in/d7D8WavZ

Learn to identify 10 important wine faults in this advanced workshop with sensory scientist Sietze Wijma. Full details and how to book here. 👇

𝐌𝐚𝐬𝐭𝐞𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝐘𝐞𝐚𝐬𝐭 𝐀𝐬𝐬𝐢𝐦𝐢𝐥𝐚𝐛𝐥𝐞 𝐍𝐢𝐭𝐫𝐨𝐠𝐞𝐧 𝐀𝐧𝐚𝐥𝐲𝐬𝐢𝐬 𝐢𝐧 𝐆𝐫𝐚𝐩𝐞 𝐌𝐮𝐬𝐭 Stefan Nauer, head of the Chemistry and Quality Control Department at the School of Viticulture and Fruit Growing in Klosterneuburg, Austria, presents an in-depth article on yeast-assimilable nitrogen (YAN) analysis in grape must. This article, grounded in the graduation research of two of his students, examines both traditional and innovative approaches, including the CDR WineLab®, to determine YAN—a crucial parameter for optimizing fermentation and wine quality. The study evaluates precision, efficiency, and practical application, offering valuable insights for winemakers and industry professionals. Discover how this research contributes to the evolution of viticulture and enology practices. Learn more here: https://www.der-winzer.at/ #Winemaking #YAN #CDRWineLab

How the Guinness Brewery Invented the Most Important Statistical Method in Science the most influential innovation to come out of the brewery by far has nothing to do with beer. It was the birthplace of the t-test, one of the most important statistical techniques in all of science. When scientists declare their findings “statistically significant,” they very often use a t-test to make that determination. #Ireland #Guinness #beer #math #mathematics #stats #ttest #statistics #business #science