Lecture Description
Coffee oxidation is a multi-step chemical process that affects both the flavor and stability of brewed coffee. Although terms like “freshness” or “staling” are widely used, the reactions behind them are still not fully understood. Oxidation arises from the degradation of unsaturated lipids, phenolic compounds, Maillard products and volatile precursors, generating aldehydes, ketones, alcohols and furans associated with papery, stale, rancid or flat notes. While oxidation during roasting and storage is relatively well studied, oxidation in brewed coffee: especially in cold brew, remains unexplored. Low extraction temperatures preserve dissolved oxygen, alter redox conditions and slow hydroperoxide breakdown, creating unique oxidative pathways that have not yet been characterized. This lecture provides a science-based overview of how oxidation develops and why it matters, and introduces a new research framework from the Research and Innovation Coffee Hub (RICH) that integrates extraction architecture, oxidation markers, physicochemical parameters and sensory evaluation.
Date: Friday, April 10, 2026
Time: 1:00 pm - 1:45 pm
Location: Room 25C
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Agnese Santanatoglia
Coffee Scientist, Simonelli Group S.p.A.
Agnese Santanatoglia is a food chemist and postdoctoral researcher at the Research and Innovation Coffee Hub (RICH), a collaboration between Simonelli Group S.p.A. and the University of Camerino. Her research explores how extraction conditions shape coffee quality through chemical and sensory mechanisms. She combines analytical techniques, such as GC-MS and HPLC with sensory evaluation to translate coffee science into actionable insights for coffee professionals. She conducted part of her research at The Ohio State University, focusing on coffee acidity and flavoromics. Alongside her academic work, she is also involved in science-driven innovation projects and entrepreneurial initiatives aimed at transforming coffee research into real-world products and impact.