Join Rancilio Group for an interesting journey into the world of espresso at the upcoming lecture hosted by Carlos González Antequera, Coffee Competence & Product Manager at Rancilio Group. Titled “Espresso, Temperature, and Enhance Sensorial,” this session promises to expand the understanding of coffee extraction.
Supported by Rancilio Specialty RS1 technology, the lecture delves into the intricate dynamics of temperature gradients during extraction, unveiling their potential to amplify extractive capacity and shape perceived sensations. Through this method, a single coffee can yield diverse cup profiles, offering a spectrum from high acidity to bitterness, or even a lack of body.
During the lecture, participants will also gain valuable insights into mitigating errors like astringency. In addition, they will uncover the secrets behind choosing the right sensory profiles for each preparation, including vegetable-based drinks, or dairy milk, and espressos.
The lecture represents a unique opportunity to elevate one’s espresso expertise and embarking in a full learning experience at the World of Coffee Busan 2024.
“Espresso, Temperature, and Enhance Sensorial”
May 2, 2024
11:20 – 12:00
Conventional Hall 101, Exhibition Hall 1
BEXCO Exhibition Center
55 APEC-ro, Haeundae-gu
Busan, South Korea
