Origin of Some Coffee Defects – «Baggy»The jute bag is one of the most important way to transport coffee between producing and roasting countries. These bags are mainly produced in Asia (India, Indonesia) and Africa. From the early days, producers used hydrocarbon oils (Jute Batching Oil or JBO) to soften the jute fibers. Today, a few companies have developed hydrocarbon free jute bags. They use Rice Bran Oil (RBO) and the producers of these bags claim that less contamination occurs with
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Coffee and beverage expert, SCA Authorized trainer & certifier (Barista, Brewing and Roasting modules). Coffeologue training by Coffee Consulate in Mannheim. Consultant for coffee expertise for several international companies.
R&D and Quality manager, specialist in process optimization and global quality management (ISO22000, FSSC) with strong operational experience in Europe, Africa and Middle-East. Strong competences in project and team management (Black Belt Lean Six Sigma). I am working today in process optimization, starting with coffee pods/capsules production using DMAIC methodology. I am also very active for the overall training program within the SCA Swiss chapter.
My last successful project in the coffee industry is the creation of “L’Académie du Café” in Geneva where people can learn all aspects of the fantastic coffee world. All SCA modules, latte art and specific roasting and cuptasting trainings are now available. There is, today, a strong need to learn coffee like we learned wine and wine tasting in the past decade.
Expertises: Barista, Brewing, Roasting, Espresso, BlackBelt Lean Six Sigma, ISO22000:2005 FSSC, Beverage technology, Quality Assurance, Analytical chemistry, Sensory Analysis and Statistics, Quality Control, Coffee Technology, Flavour Microencapsulation.