The smell of coffee – an analytical perspective
Issue 4 2010 / 26 August 2010 / Chahan Yeretzian, Alexia Glöss, Sergio Petrozzi, Lucio D’Ambrosio, Kaja Knöpfli-Lengweiler, Flurin Wieland, Andrea Fridolin Wild and Ruedi Anliker, Coffee Research Group, Zürich University of Applied Sciences
Within the last century, coffee has become one of the world’s most popular beverages and represents a major economic factor for many coffee-producing countries and a significant business sector in consuming countries. The success of this fascinating brew has been overwhelming and its future seems even more exciting1,2. The ever transforming landscape of coffee-shops and coffee-houses, the various trends and fads in the growing speciality coffee sector, the mounting awareness about origins, the steady innovations in the coffee machine sector and last but not least, the rising media-hype around the Barista-scene are all just the tip of the iceberg for a steadily growing coffee-lover community and an astonishingly recession-resistant industry.
Fuelled by high-level media and PR coverage and endorsed by celebrity ‘ambassadors’ such as George Clooney (for Nespresso coffees) and Roger Federer (for Jura coffee machines), this trend is here to stay and grow. Today, coffee is a brew full of passion, pleasure and plenty of myths.
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