BUT FIRST, COFFEE

Robrecht Bollen (Meise Botanic Garden) & Replica Roasters

Robrecht will talk about how the genetic diversity of wild & cultivated robusta in the DR Congo could play an essential role in understanding & improving the sensory quality of robusta. As a PhD researcher & robusta quality grader he has found promising & unique sensory profiles of wild & cultivated robustas. The impact of post-harvest processing methods on the quality levels of coffee will also be revealed.

---

Every month we set the stage for a scientist & a producer to take you with them on a journey into the large world of fermentation. Each talk will highlight a different part of fermentation, from barrel ageing & cheese making to wines, ciders & vinegars.

During these TIN TALKS we provide some tasters for you to enjoy.

TIN TALKS are held in English.

TIN TALKS are curated by Tin Kocijan, PhD student at KU Leuven investigating the microbial ecology of barrel ageing of conventionally fermented beers in order to produce sour beers with a distinctive & layered flavour profile.