About the Presentation
Karl will explain the conversion of green coffee precursors into flavor, color and bioactivities. In addition, how the impact of different energy transfer methodologies and their conductive & convective properties affect this process. All of this is what is happening in the bean during roasting and the chemical and physical changes that occur that affect acidity, body, and flavor perception.
About Karl
Karl is the CEO of Diedrich Roasters LLC located in Ponderay ID, Karl has been an active industry leader in the food and beverage industry for over 40 years at a General Management level. In addition to his global business outlook and perspective, he brings vast knowledge in process engineering, business and product development, customer service, and strategy development to the coffee, beverage, and cocoa Industry. He has worked for global companies such as ALFA LAVAL a Swedish multinational Group and served as President and Member of the BOD of the Probat Group of Companies including Probat Burns, Inc servicing the North American Market from 1989 to 2016.
He has a Master’s Degree in Engineering and Business Administration. Over the years Karl has demonstrated effective leadership skills in improving the bottom line of the various Companies he managed. He has a superior record of achievement in financial operations and engineering transformation with a focus and emphasis on bottom-line results. Part of his technique and strategy in achieving these goals include major acquisitions of companies to enhance the synergy for a more impactful growth in the revenue stream. Karl has an excellent understanding of the global business environment in the various disciplines related to Systems, Plant Design, Process technology, and Implementation.
He is very familiar with the North American Coffee and Confectionery Industry. As a Member of the NCA, SCAA, and RG Karl is a recognized speaker at industry events and is known for his ability and willingness to collaborate and educate by sharing his knowledge and information. Some of the topics of focus include “Roasting Technologies”, “Mitigating Environmental Emissions” from Coffee Roasting Facilities, and the impact of Thermal Dynamics during roasting including the Heat transfer in the operation and application of various roasting technologies and roaster designs. He promotes and advocates the need for sustainable solutions in today’s conflicting environment of businesses and facilities within the coffee and cocoa engineering field of operations.
Over the years Karl has been recognized as an effective leader in the market providing a full range of services and disciplines including education, and consultancy to major corporations and privately held coffee and cocoa processors supporting them in site selection, design, construction, and start-up of their facilities.