Achieving flavor consistency in coffee is no small ask. To do it for espresso feels something on the other side of impossible. The tiniest of changes feel like they can transform the flavors from shot to shot. But there is a method to the madness, and some folks have spent a good portion of their lives trying to unlock the secrets to why a coffee tastes the way it does, and how to make it taste that way again.
One of those folks is Fabiana Carvalho, PhD. The multi-time Sprudgie winner and creator of the Coffee Sensorium has delved deep into flavor science as part of her prestigious academic career, and she has quickly become one of the voices in the science of coffee. And now, she is taking her vast knowledge on the road in the United States. Teaming up with Italian grinder manufacturer (and Sprudgie Finalist for their Hoop brewer) Ceado, Carvalho will be making three stops across the US to discuss “which parameters matter for flavor consistency.”
Taking place in early May, the in-person events will allow attendees the chance to learn about flavor perception and consistency directly from Carvalho. Part of the discussion will focus on “which parameters make a difference in achieving flavor consistency in your coffee.” It’s a data-backed deep dive into the science of flavor.
The events will also give folks a chance to get hands on with the Ceado E37Z-Barista espresso grinder, which includes the brand’s SweepOut system, which “ensures fresh grounds in every dose.”
The event dates are:
March 4th: Raleigh, NC – Black and White Coffee Roasters
March 6th: Roger, AR – Onyx Coffee Lab
March 8th: Oakland, CA – The Crown by Royal Coffee
Each event is completely free to attend. For more information, visit the event pages linked above.
Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.
