The Science of Coffee

The Science of Coffee

Thursday, December 6, 2007

New York Academy of Sciences

 

Registration for this event is CLOSED

What makes a great cup of coffee great? Is it the bean? The roast? The water? The "crema?"

Andrea Illy, Chairman of illycafè, S.p.A. and coauthor and publisher of Espresso Coffee: the Chemistry of Quality will explain all at the inaugural event in this year's Science of Food Series at the Academy with a lecture on "The Science of Coffee." In addition to discussing the scientific basis of our understanding of great coffee, come join us after the lecture for an espresso or cappuccino at the post-event reception.

The Science of Food Series

To the chef, there is no greater experiment than attempting a new recipe. Cooking involves balancing a slew of chemical variables, from the acidity of a chocolate chip cookie dough (which factors into browning) to the moisture content of cheese (which can affect Mozzarella's elasticity). A basic understanding of food science can illuminate even the darkest kitchen pantry.

For this reason, the New York Academy of Sciences presents this ongoing series, The Science of Food, to explore the chemical processes and factors that go largely unnoticed in our own kitchens everyday. Experts in food science, biochemistry, and nutrition discuss the science of champagne, chocolate, taste, and more—and share what they have learned about the complex interactions involved in every mouthful. Following each lecture, guests are invited to participate in a tasting of the food du jour.

Mark your calendars now for the entire Science of Food series planned at the New York Academy of Sciences!

  • The Science of Chocolate on February 13th
    Come indulge in the rich history and science behind the creation of our favorite dessert with Jeffrey Blumberg of the USDA Jean Mayer Human Nutrition Research Center on Aging and the Friedman School of Nutrition Science and Policy at Tufts University. A chocolate tasting will follow his talk.
  • The Science of Champagne on April 22nd
    Learn about the inner workings of this classic bubbly wine with Gérard Liger-Belair, associate professor of physical sciences at the University of Reims Champagne-Ardenne, France, and consultant for Champagne Moët & Chandon. A reception will follow his talk.
  • The Science of Scotch on May 6th
    Learn about the science and craft of single malt Scotch from malting to maturation with Simon Brooking, master ambassador for The Dalmore and Laphroaig Single Malt Scotch whiskies. A reception will follow his talk.

Speaker: Andrea Illy, Chairman, illycaffè S.p.A.

http://www.nyas.org/about/directions.asp