Identifying chemical markers of aging efficiency in coffee

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This project is a new collaboration between Bridgehead 2000 Inc, an Ottawa-based coffee company, and Professor Jeffrey Smith of Carleton University's chemistry department. Bridgehead is looking to better understand the aging process of their coffees, in order to be able to predict whether or not a coffee will maintain its quality throughout its lifespan. To this end, Professor Smith and his research team will analyze compounds extracted from coffee beans, both pre- and post-roasting, as well as the compounds present in brewed coffee, over a 6-month period for coffees from Central and South America, and from Africa. They will also analyze the physical characteristics of the coffee beans. The results of these studies will be correlated to the flavour profiles determined by Bridgehead staff, with the goal of identifying specific markers that can predict how a coffee will age.