Our first speaker at Barista Guild of Europe’s CoLab event could very easily be known as “the King of Coffee Geeks”: now the Head of Analytical and Physical Chemistry at the Zurich University of Applied Sciences, Chahan Yeretzian is a prolific coffee academic, having previously held various management positions with Nestle R&D, and has initiated the first-ever post-graduate degree in “The Art and Science of Coffee”. Chahan’s talk to the attendees of CoLab: Prague is a rollicking journey through the sciences of water, aroma, and freshness in relation to coffee.

This is one talk where there is benefit to watching it recorded: there is so much information packed into Chahan’s time on stage–we’re probably using the wrong water, only 25-30 of the 1000 volatile compounds in coffee have recognizable flavour influence, we’re sealing our coffee bags incorrectly–that we’ll all benefit from the ability to pause and take notes so that we can absorb the information presented.