CoLab: Paris – Morning Panel
Patrik Rolf Karlsson — Roasting for Competition
Morten Munchow — 3 in 30: SCAE Research
Christopher Hendon — Performing a good experiment
Stéphane Cataldi — Managing a micro-roastery
Christian Klatt — Heating (in) grinders
Katie Carguilo — Beyond the bar
Scott Rao — On extraction measurement
Tim Wendelboe — Soil biology
Maxwell Colonna-Dashwood — Water chemistry and its impact on coffee flavour
Klaus Thomsen — Ensuring coffee's future
Sang Ho Park — Standardising flavours
Rina Paguaga — Stories from origin: Nicaragua
Dale Harris & Tibor Várady — BGE Present and Future
Andrew Tolley — Coffee shop economics
CoLab: Prague Panel Discussions
Chris Hendon — A taste of physics
Event LecturesSpecialty Coffee AssociationBased on this talk, and the subsequent excitement of all present, we brought Chris back to Barista Camp in Riccione, where he presented on water together with Maxwell, as well as invited the entire barista community to contribute to a large-scale data set. Everyone can get involved, regardless of your participation at Camp, regardless of your skills, regardless of your membership. Let's all contribute, and then we'll ask Chris to present the results a, Chris Hendon, Water for Coffee, Coffee Science
Adam Neubauer — Barista as psychologist