Paleo Treats Podcast

"The more we understand, the more rational we are and the more courageous we can be." In this conversation with Prof. Dr. Chahan Yeretzian, a Syrian born Armenian physical chemist based out Switzerland, we dive deep into where the arenas of science, academia, industry, culture, and coffee meet. From the advice he gives his students to why undergrads can't make good enough coffee, to the religion of freshness, this is a fascinating dive into a different world. The elements of quality, the translation between measurements and sensory experience, the way that coffee is a cross cultural experience; all these and more are part of Chahan's world. What will you hear if you listen in? I'm going to try something new, and just include the notes I typed down while editing. Please comment if these are useful, or email me if you'd rather I do your thinking for you. Notes from a convo with Chahan: Plenty of mysteries to solve in coffee. "At the base, good coffee is a sensory experience." Sensory profiling vs Q grading . W