Lecture Description
Most people in specialty coffee still think in terms of cups: espresso, filter, cold brew served as is. But behind many Ready-to-Drink (RTD) cans, chain beverages, and tap systems there is something different: coffee brewed to become an ingredient – a liquid base that will later be diluted, mixed, or canned. These coffee concentrates are rarely talked about in the specialty community, even though they are quietly reshaping how the world drinks coffee.
This lecture opens that black box. We will first map how the industry uses coffee concentrates today for cold brew, RTD beverages, foodservice, and efficient café service, explaining in simple terms what a concentrate is (and is not), and why it is becoming so important. We will then compare the main ways these bases are produced and their impact on flavor and quality.
Finally, we will dive into a case study using falling-film freeze concentration (FFFC) on specialty cold and hot brews, showing how this low-temperature approach changes strength, volatile and bioactive compounds, and sensory attributes. Attendees will leave with a practical framework to reframe coffee as an ingredient, along with clear ways to assess if this new perspective can be applied in their own coffee businesses.
Date: Saturday, April 11, 2026
Time: 1:00 pm - 1:45 pm
Location: Room 25AB
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
Dr. Nancy Cordoba
Westrock Coffee
Dr. Nancy Córdoba is an engineer, scientist, and CQI-certified expert in coffee post-harvest processing with more than 20 years of experience in coffee process engineering, flavor chemistry, and sensory science. As Principal Scientist at Westrock Coffee, she leads strategic R&D and innovation initiatives in coffee and liquid extracts. Her career bridges industry and academia across the coffee value chain, from farm-level processing to the development of new beverage systems. She integrates analytical chemistry, predictive modeling, and descriptive sensory science to drive evidence-based decisions in coffee innovation. Dr. Córdoba was recognized as part of The Sprudge Twenty Class of 2023 for her global contributions to coffee science and education.