Toby’s Estate to host Knowledge Talks sessions

Posted by admin in Coffee School

Toby’s Estate Coffee Roasters will host an exclusive series of Knowledge Talks sessions with Professor Chahan Yeretzian on the science and art of measuring coffee freshness.

In his presentation, Chahan will discuss two complementary approaches to measure freshness. One is based on aroma compounds, and the other based on degassing. This will then be used to explain what it means to roast, brew, serve and create a truly quality-led coffee experience within the specialty coffee market.

Toby’s Estate Coffee Roasters has developed the Knowledge Talks concept in order to share innovative and industry-leading coffee information from global coffee experts.

The first of the sessions will commence in Sydney on 8 September at Toby’s Estate Roastery in Chippendale. Brisbane will host the next session on 10 September at Queensland University Café, followed by Melbourne on 12 September at Prime Creative Media in South Melbourne.

Each talk will run approximately 30 – 40 minutes with time at the end for an open Q&A with the audience. These sessions are ideal for baristas, roasters, green beans buyers, café owners and specialty coffee enthusiasts.

“We always look for new ways to deliver an uncompromised specialty coffee experience. Knowledge Talks is just one way we strive to deliver this experience,” said Cosimo Libardo, Managing Director of Toby’s Estate.

Chahan has a PhD in chemistry from the University of Bern Switzerland, and completed a post-doctoral fellowship at the University of California. Chanhan worked in the coffee industry for 13 years before joining Zurich University of Applied Sciences in 2008 where he currently holds the position of Head of the Center for Analytical and Physical Chemistry.

In 2014 Chahan was elected Director on the Board of the Specialty Coffee Associations of Europe.

Tickets are $30 and can be purchased via Eventbrite:

Sydney tickets: http://bit.ly/1N2bMUx

Brisbane tickets: http://bit.ly/1Q4RmsP  

Article originally appeared in BeanScene from the August 2015 issue.