After the lecture on myth busting in sensory science Morten Münchow and Jakob Tjelum gave the attendees a crash course in Biochemistry in Coffee. The lecture embraced a lot of chemistry – from periodic table to caffeine (picture). plants and taste molecules. To get their point through Morten and Jakob asked the attendees could taste taste a green coffee bean and compare it to a roasted coffee bean.
You can find the power point presentation for the lecture here.
Nordic Barista Cup Talks – Morten Munchow & Jakob Tjelum: Biochemistry in Coffee from Nordic Barista Cup on Vimeo.