Alternative Methods for Experiencing Coffee, Coffee Science Foundation Phase 1 Poster

During COVID, the team at Southeastern Roastery has been experimenting with alternative



methods to "mindfully cultivate the senses." Applying concepts from Chladni and Hans Jenny



and others, we have created an system that attempts to identify flavor through shape and sound.



From April 8-10, 2022 at the Specialty Coffee Association Conference, Candy Schibli will be 



presenting a poster phase 1 of our research. If you are attending, please join us to learn more.






The following are visual results of phase 1 of our research looking at the realtionships between



sound (through frequencies/ notes), physical patterns, and flavor compounds found in foods. 



With these we are attempting to recreate patterns and structures from cross sections of fruits that 



most closely resemble those found within out Chladni experiment. Our research then looks at the



similarities in flavor profiles of different foods with similar shapes at cross sections or at the root



level as well as the aromatic and other flavor compounds found within these same foods. 







In this research our attempt is to then work with a university to determine, at the neurological level 



if the visualization of these shared shapes and frequencies and sounds associated in the creation



of these shapes at the Cymatic level can stimulate the same or adjacent nerve/ sensory



stimulation. In doing this research, we at Southeastern Roastery are attempting to 



understand how to better support coffee drinkers that may have lost or have a diminished



sense due to illnesses like COVID. Please follow us in our exploration.







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