Seminar in Food Innovation
After Seminar Summary and Links

Seminar Post Processing:
The seminar room T11A Level 4 at Singapore Polytechnic was packed.  Magnetic Resonance and Coffee resonated with many scientists at the Poly. We  thank you for your attendance and enduring the fire alarm in the middle of the show. It was very rewarding to see so much interest in combining technology and everyday experiences like coffee drinking. 
Deputy Principal, Hee Joh Liang: "It is really nice to make science and technology fun for the students and combine it with hands on experience like coffee brewing"

here are all pictures for download

Coffee Hearing Seminar Singapore

Tasting & Hearing Coffee
  • Why is Coffee dead on arrival?
  • What is good coffee?
  • Can we trust Baristas?
  • Science and Coffee, Can we qualify a good Coffee?
  • Hearing Coffee: Magnetic Resonance as a Food Sensor?
Coffee is, after water, the second most popular drink on this planet. Following crude oil, coffee is the most sought commodity in the world. Therefore coffee serves as a beautiful example of a food degraded by processing, packaging and other rough treatments. How can we measure the quality of coffee? The seminar compares freshly roasted coffee with regular, commercially available coffee. Magnetic Resonance as a sensor is introduced, discussed and applied to coffee. The issues covered in this seminar can be applied not only to coffee but food in general.

Asher Yaron began his coffee odyssey more than 10 years ago by experimenting and researching ways in which to make the Perfect Cup. After a few years perfecting his Barista technique he reached a plateau and did not know what to try next. After discovering the benefits of drinking coffee that has been freshly roasted (for Espresso Asher's definition of "freshly roasted" is coffee consumed within 24 hours after roasting), a whole new world opened up and Asher finally found the answers he had been searching for. His focus expanded to include all aspects of coffee, "from the cherry to the cup!", growing, harvesting, roasting, and Barista training. After several trips to Bali, Asher Yaron finally decided to move there and follow his desire to create a local, organic, sustainable business. Asher created F.R.E.A.K., that is, "Fresh Roasted Enak (delicious in Indonesian) Arabica from Kintamani," which is involved in producing the best coffee possible, something unimaginable to those who have never tried it! With F.R.E.A.K. Coffee, Asher has perfected a system that serves both the wholesale and retail customer, uses coffee in his Cafe's that is always roasted within 24 hours, and has ZERO waste! 

Peter Sprenger is an engineer and scientist who began his career in Magnetic Resonance over 30 years ago. He arrived in Bangkok in 1995 to set up and operate the regional business of a leading scientific instrument manufacturer. Scientific instruments are powerful devices to investigate and research the basic characteristics and properties of matter. Most applications are highly academic and not immediately applicable to real life. While working with many outstanding scientists in the region, Peter realized that Magnetic Resonance was mainly used to solve very specific chemical structure problems. The power of these tools was very rarely applied to the "real" world. Peter started to measure all sorts of local products. Examples being energy drinks, birds nest soup, gasoline, soy milk, palm oil, coffee, beer, etc. Although these are interesting experiments, Magnetic Resonance instruments are still too expensive to become routine tools. At the end of 2014 Peter decided to start his own business, Kruthwong & Sprenger, to innovate by means of Magnetic Resonance and other disruptive technologies and apply them to the real world.