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Exploring The Process Of Coffee Extraction – Chahan Yeretzian – Part 1

Exploring The Process Of Coffee Extraction – Chahan Yeretzian – Part 1

Chahan Yeretzian speaking at Barista Camp Poznan 2017 – Part 1

Chahan is a professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland. He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers and book chapters. His research focuses on the science and technology of coffee along the whole value chain and the development of state-of-the-art analytical technologies. He initiated in 2010 the first post-graduate degree on the Science and Art of Coffee. Other achievements include being director on the Board of the SCA (Specialty Coffee Association) – Chair of SCA Research Advisory Council, a board member of Swiss SCA Chapter (Specialty Coffee Association), a board member and Secretary of ASIC (Association for the Science and Information on Coffee) and CEO Swiss Coffee Alliance GmbH.

Watch Part 2 here.

This post appeared first on The Specialty Coffee Chronicle.

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