Sensory Summit Is Back—And It’s Happening This Weekend https://t.co/i51iqoLyjR
, a two-day conference that brings together coffee professionals to participate in workshops and lectures focused on building sensory skills, is back for its third year. The event kicked off last night with opening remarks and a discussion about fermentation and flavor in cheese. Over the next two days, attendees will take classes and attend lectures on the effects of climate and flavor in tea, the future of coffee processing, and extraction methods in beer and coffee. Speakers include Jean-Xavier Guinard, a professor of sensory science at the University of California, Davis ; Sacha Laurin, head cheesemaker for Winters Cheese Company in Sacramento, Calif.; and Dr. Rosane Freitas Schwan, professor of microbiology at the Federal University of Lavras, Minas Gerais, Brazil.