You Smell That? The Scientists Do.

Colleen and I went to Geneva, NY to pay a visit to the Food Research Lab for Cornell University. She was giving a talk about our involvement with the Las Mingas project. We will be giving our own presentation this coming weekend, check it out!

This machine (with the door open) is used to break down aromatic compounds of EVERYTHING. You catch the aroma with a tiny needle, then inject it into this machine, and it will release the aromas through a small tube, then print out a breakdown (chemically) of what you are smelling, and we can equate it to specific descriptors.

They have charted over a billion different compounds in coffee (the MOST complex) resulting in a CRAZY amount of smells and tastes.

FOOD LAB!!!!!

They have their own distillery to distill some serious spirits. All in the name of research of course. This is beautiful. Copper is something that can be used for grains, but would completely interfere with coffee. I ain't a chemist, so I cannot really explain why. There is much to learn.

They also brew wine here. yes please!

And my favorite part of the tour...the beer brewery. carboy lids and kegs and fermenters! oh my! Come join us on this coming Sunday and Monday for more Las Mingas fun. Free single origin espresso, free french press coffee. At our State St location 6-8pm.