Join Ennio Cantergiani, renowned flavour scientist from Académie du Café in Switzerland, for a deep dive into the fascinating world of flavour analysis in coffee. With over 25 years of expertise in flavour and coffee science, Ennio will unravel the mystery behind the bold, fruity, or spicy notes found in some of today’s competition coffees. What seperates coffees where bold flavour profiles results from naturally acquired processes, from those achieved through flavour additions and co-fermentation techniques? Is there a way to know if it is a natural or artificial process, and why does it matter?

In this technical yet accessible session, coffee professionals will gain a clearer understanding of how flavours are defined in the EU, learn methods to detect the addition of flavoured ingredients, and leave with actionable insights into identifying whether a coffee's profile is natural or artificially enhanced.

If you're a roaster, barista, or coffee enthusiast eager to explore the intersection of chemistry and sensory analysis, this is a talk you can’t afford to miss!