Processing coffee: scientific and technological aspects between tradition and innovation
An Espresso coffee is known to derive from filtering previously roasted and grinded seeds with hot water. But do we actually know about the several stages of transforming seeds to what is in the cup? Everything seems so obvious and almost trivial but certainly the changes in the raw material are not.
Teacher at the Alma Studiorum University in Bologna, the oldest university on the world, Professor Marco Dalla Rosa (pictured here receiving recognition for his speech) took us to a journey through such processes, capable of giving us the perfect balance between odours and everlasting tastes.
Our Association has offered a nice cup of Espresso to all the participants at the end of the event.
Marco Dalla Rosa