The magic coffee cherry

Everybody knows coffee, that dark brew in a cup. But there’s a growing interest in the usage of all the coffee by-products that typically make their way into waste water and rivers, or worse — just rot. Increasingly, scientists are discovering highly-valuable ingredients like antioxidants, dietary fibre, and pectin in these coffee by-products. In fact, the first consumable products have already hit the market: Cascara (dried coffee pulp, steeped like a tea or used as a base for soda), coffee honey (from mucilage), and coffee flour (from the dried pulp). And that’s just the beginning; in a couple of years you might be surprised at the places you’ll find coffee by-products…coffee’s reach is expanding beyond your morning cup of Joe!

Location: Canada Agriculture and Food Museum, presented in the Three Sisters Hall, Learning Centre

When: May 23, 2019

Time: 7 p.m. - 8:30 p.m.

Fee: $8.75 + tax, reservation required

Language: English only with a bilingual Q & A.

Speaker’s bio:

Dr. Hans J. Langenbahn studied Social Anthropology and Prehistory in Germany, and completed his field research in Sudan. For six years, he worked with Krupp Consultants in Germany, specializing in restructuring international development agencies. Hans made two visits to Ethiopia, where he immersed himself in the Ethiopian coffee world through cup-tasting trainings in Addis Abeba, organizing coffee tours, buying green coffee, and selling online roasted coffee. He moved from Germany to Canada in 2007, and has kept busy roasting coffee. Since 2011, Hans has worked with Happy Goat Coffee, roasting, sourcing green coffee, and ensuring quality control. He has visited the coffee-producing countries: Ethiopia, Rwanda, Yemen, Indonesia (Sumatra), Brazil, Colombia, Guatemala, and Costa Rica.