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SCA’s Sensory Summit Coming (Online) to Europe and Africa

Sensory Summit for Coffee

From a past, in-person Sensory Summit. Photo by Patrick Switzer for the Specialty Coffee Association.

Having recently brought their annual Sensory Summit event online for the first time for North American participants due to the COVID-19 pandemic, the Specialty Coffee Association and Coffee Roasters Guild are reprising the event for online guests in Europe and Africa.

The Europe & Africa Sensory Summit 2021 will take place Feb. 18-19, 2021, with a number of tantalizing online seminars from global leaders in sensory science, particularly as it applies to coffee brewing, coffee marketing, coffee quality improvement and control, and coffee consumer behavior.

Due to shipping requirements for the event’s associated Sensory Kit, which allows guests to fully participate from home, the Sensory Summit is currently available to registrants in 49 countries in Europe, and 18 countries in Africa. The cost is €170 for current SCA members, and €200 for non-members. Registration is available here.

Sensory Summit for Coffee

From a past, in-person Sensory Summit. Photo by Patrick Switzer for the Specialty Coffee Association.

“When 2021 begins, we will examine the most up-to-date logistics information and then implement a phased cut off of registration for attendees in different countries based on shipping zone, with shipping zone determined by the most current parcel delays,” the SCA said in a press announcement of the event today.

The currently booked speakers and topics for the two-day event are:

Norbert Wilson – Professor – Duke University: The Economics of Coffee Attributes: How Sensory and Other Attributes Drive Coffee Price

Qian Janice Wang – Assistant Professor – Aarhus University: Not Just a Pick-me-up: Reimagining the Coffee Experience to Promote Flexible Thinking

Olivia Auell – Sensory Scientist II – Synergy Flavors: Panels in Practice: How Coffee Companies Can Use Sensory Descriptive Analysis

Mario Fernandez – Technical Director – Specialty Coffee Association: Purity and Process: What does ‘pure’ coffee taste like?

Bill Ristenpart – Professor – University of California, Davis: Using Science to Change the Way We Brew Coffee

Fabiana Carvalho – Postdoctoral Researcher – University of Campinas: Expanding the “Slow Coffee” Segment using Neuroscience

Ilja Croijmans – Post Doctoral Researcher – Utrecht University: Talking About Flavors Online: Describing Coffee (and Wine)

Nancy Córdoba – Ph.D. candidate – Universidad de La Sabana: Descriptive Cupping: Methodology and Applications

Samo Smrke – Scientific Associate – Coffee Excellence Center at the Zurich University of
Applied Sciences (ZHAW) Zurich: The Science of Coffee Freshness

Sara Marquart – Scientific Associate – Coffee Excellence Center at the Zurich University of Applied Sciences (ZHAW) Zurich: Bitterness in Coffee – Always a bitter cup?


[Editor’s note: This story has been updated. A previously version contained an incorrect spelling of Qian Janice Wang’s name.]

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