Everything is Cold
What are some of the cold coffee options at the forefront of broadening coffee’s consumer base? This sensory experience, a blind tasting of cold coffee options prepared in multiple different ways, was inspired by Cheryl Hung’s plenary talk and a seminar covering all the learnings of the Coffee Science Foundation's multi-year research project on cold brew with Professor Bill Ristenpart, Julia Leach, and Peter Giuliano.

What You Drink = Who You Are
Inspired by plenary talks from Andrea Hernández and Bill Durrant, this sensory experience explores the increasing diversity of consumer-packaged goods and how products are often used to show (or tell) people who we are by virtue of what we consume.

Infused or Not Infused?
A blind tasting of "infused" coffees will illustrate the complexity of where we might choose to draw a line when it comes to questions of green coffee authenticity and adulteration raised by Dr. Mario Fernández-Alduenda on Wednesday and open for discussion on Thursday.

Mas(a) Attributes, Mas(a) Value
Inspired by Mel Bandler's presentation and the two seminars on the SCA's forthcoming Coffee Value Assessment, this sensory experience explores the different ways in which “fairness” (sustainability) attributes determine a product’s value through the lens of a product operating along a similar "commercial-to-special" continuum, masa harina. 

Everything is Cold
What are some of the cold coffee options at the forefront of broadening coffee’s consumer base? This sensory experience, a blind tasting of cold coffee options prepared in multiple different ways, was inspired by Cheryl Hung’s plenary talk and a seminar covering all the learnings of the Coffee Science Foundation's multi-year research project on cold brew with Professor Bill Ristenpart, Julia Leach, and Peter Giuliano.

What You Drink = Who You Are
Inspired by plenary talks from Andrea Hernández and Bill Durrant, this sensory experience explores the increasing diversity of consumer-packaged goods and how products are often used to show (or tell) people who we are by virtue of what we consume.

Infused or Not Infused?
A blind tasting of "infused" coffees will illustrate the complexity of where we might choose to draw a line when it comes to questions of green coffee authenticity and adulteration raised by Dr. Mario Fernández-Alduenda on Wednesday and open for discussion on Thursday.

Mas(a) Attributes, Mas(a) Value
Inspired by Mel Bandler's presentation and the two seminars on the SCA's forthcoming Coffee Value Assessment, this sensory experience explores the different ways in which “fairness” (sustainability) attributes determine a product’s value through the lens of a product operating along a similar "commercial-to-special" continuum, masa harina.