[et_pb_section fb_built=”1″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.22.1″ _module_preset=”default” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/dev-cdn.cafeimports.com\/images\/Cafe_Imports_Ian-5799.jpeg” title_text=”Cafe_Imports_Ian-5799″ _builder_version=”4.22.1″ _module_preset=”default” custom_padding=”10px||10px||true|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
This past week our Director of Sensory Analysis, Ian Fretheim, joined Zachary Cartwright as a guest on his podcast \u201cWater in Food.\u201d The two dove into a discussion on the role water plays in specialty green coffee, exploring findings from our sensory team\u2019s long-term study on water activity (Aw)<\/a>, talking about sensory science as it relates to coffee, and getting excited about the future of cupping with our new Coffee Rose<\/a>.<\/p>\n One area of interest they delved into is the correlation between Aw and Maillard browning. Generally, Maillard browning occurs as you reduce the Aw. The roasting process dries out the coffee to a very low Aw, creating a roast-catalyzed Maillard. This isn\u2019t the only instance where Maillard browning happens, though. As Ian explains, \u201cAt lower temps\u2026 like room temps, high Aw can also lead to Maillard. In this case, however, we\u2019re talking spoilage.\u201d That is the double-edged sword of Maillard browning you should be aware of, particularly when storing green coffee.<\/p>\n For the full discussion on Maillard browning, a look into how our sensory team continues to study Aw, how we use the Coffee Rose when cupping, and more, listen to the podcast below.<\/span><\/p>\n <\/p>\n [\/et_pb_text][et_pb_button button_url=”https:\/\/share.transistor.fm\/s\/dd490302?utm_source=linkedin&utm_medium=social” url_new_window=”on” button_text=”Listen Here” _builder_version=”4.22.1″ _module_preset=”default” custom_button=”on” button_text_color=”#65923e” button_bg_color=”RGBA(255,255,255,0)” button_border_color=”#65923e” button_use_icon=”off” global_colors_info=”{}” button_bg_color__hover_enabled=”on|hover” button_bg_color__hover=”#65923e” button_bg_enable_color__hover=”on” button_text_color__hover_enabled=”on|hover” button_text_color__hover=”#ffffff”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" This past week our Director of Sensory Analysis, Ian Fretheim, joined Zachary Cartwright as a guest on his podcast \u201cWater in Food.\u201d The two dove into a discussion on the role water plays in specialty green coffee, exploring findings from our sensory team\u2019s long-term study on water activity (Aw), talking about sensory science as it relates to coffee, and getting excited about the future of cupping with our new Coffee Rose.<\/p>\n","protected":false},"author":388,"featured_media":53304,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[240,431,319],"tags":[],"class_list":["post-53301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-education","category-our-take","category-sensory-analysis"],"site_id":"","_links":{"self":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts\/53301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/users\/388"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/comments?post=53301"}],"version-history":[{"count":13,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts\/53301\/revisions"}],"predecessor-version":[{"id":53321,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/posts\/53301\/revisions\/53321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/media\/53304"}],"wp:attachment":[{"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/media?parent=53301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/categories?post=53301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/australia\/blog\/wp-json\/wp\/v2\/tags?post=53301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}