This evening I had a lot of fun presenting at the London Gastronomy Seminars. Â The topic was flavour in wine and coffee, and I was up after Jamie Goode, which is a hard act to follow! Â Our topic was “Flavour – from plant to cup”
Jamie’s presentation was full of information and topics that could have become a presentation in their own right. Â Talking to him before, and thinking about what he said during, I suspect I am going to get sucked into flavour perception all over again. Â Not so much the mechanics of taste reception and gustation – but more what our brains choose to do with this information. Â Perception rather than detection.
I should also add that the wine Jamie used for his talk was fascinating. Â The best description I could have was it was like tasting a natural process, having only drunk washed coffees. Â Jamie’s rather more eloquent notes on it can be found here.
I really do enjoy giving talks and a room full of 150+ people certainly delivers a little adrenaline rush. Â (I shall make no secret of the fact that I would kill to talk at TED one day, so thoroughly jealous of Intelligentsia being involved this year! If you need a barista at all…..) That said – suddenly having to brew 16+ litres of coffee with a single filter brewer was a little challenging!
I talked a bit about coffee’s journey, dividing the narrative into four stages: Â creation (growing)/processing/roasting/brewing. Â I then served two coffees and tried to relate the flavours in the cup back through those four stages. Â The Q&A from the audience at the end was inevitably my favourite bit, the range of questions was wonderful. Â Unfortunately they were unable to film tonight’s event, and I don’t think putting the slides up would be very interesting.
I think the London Gastronomy Seminars are going to continue to grow and grow – there already seems to be a community forming of diverse and interesting people with a shared passion. Â I look forward to the next one, and hopefully I’ll see you there!