Gastronomy Students’ Third-Wave Coffee Experience
Students from Department of Gastronomy and Culinary Arts explored third-wave coffee culture on-site as part of the “Sensory Evaluation of Foods” course.
During the technical visit held at Romm Coffee Coworking & Atelier, located in Kültür Mahallesi, students had the opportunity to observe the third-wave coffee approach in practice—an approach that treats coffee not merely as a beverage, but as a sensory product shaped by its origin, cultivation conditions, roasting profile, and brewing method.
Under the guidance of Ayhan Mortepe, the founder of the establishment, students gained insights into coffee cherry growing conditions, the influence of terroir, caffeine variations across bean types, the impact of roasting degrees on aroma, and critical considerations in coffee trade and storage. A particularly surprising fact for many students was learning that ground coffee has a shelf life of just 15 minutes, while the optimal aromatic quality of roasted beans can be preserved for up to 45 days.
By tasting reference aromas such as tropical fruits, chocolate, and vanilla, students compared the sensory profiles of coffees brewed using different techniques—reinforcing their theoretical knowledge through hands-on experience.
