We share our knowledge. Enjoy Coffee Maestro’s Stories, the webinar series dedicated to the coffee roasting and processing.
Welcome to “Coffee Maestro’s Stories”, the new Webinar Series released by IMA Petroncini on the occasion of its 100th year of activity in the coffee industry.
During the following episodes, our Maestros will focus attention on coffee and its treatments, from the green selection and cleaning, up to espresso or brasiliana coffee tasting.
A specific analysis of how particle size distribution and density influence the extraction of the aromatic compounds.
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[description] =>A specific analysis of how particle size distribution and density influence the extraction of the aromatic compounds.
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Learning about the essentials of sensory evaluation, the coffee brewing methods and variables that affect the coffee taste.
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[description] =>Learning about the essentials of sensory evaluation, the coffee brewing methods and variables that affect the coffee taste.
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Looking in detail at the important things to know about green coffee with an overview of the equipment needed to receive and treat it.
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[description] =>Looking in detail at the important things to know about green coffee with an overview of the equipment needed to receive and treat it.
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Some practical examples of how to extract the desired flavour during the coffee roasting process in order to get the desired coffee taste.
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[description] =>Some practical examples of how to extract the desired flavour during the coffee roasting process in order to get the desired coffee taste.
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Analysing the coffee-to-consumers production, taking into account the key factors affecting the coffee quality that are strictly linked to the consistency of the grind.
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[description] =>Analysing the coffee-to-consumers production, taking into account the key factors affecting the coffee quality that are strictly linked to the consistency of the grind.
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A specific analysis of the roasting results, verifying the development of the beans in terms of yield, colour, uniformity, humidity, friability and odour.
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[description] =>A specific analysis of the roasting results, verifying the development of the beans in terms of yield, colour, uniformity, humidity, friability and odour.
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An overview of the coffee processing: from the coffee species to how the roasting, blending, grinding and degassing processes influence the aroma and taste of the cup.
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[description] =>An overview of the coffee processing: from the coffee species to how the roasting, blending, grinding and degassing processes influence the aroma and taste of the cup.
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A journey through the roasting process to discover and manage the key drivers of the coffee beans transformation.
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[description] =>A journey through the roasting process to discover and manage the key drivers of the coffee beans transformation.
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