Coffee is more than just a popular beverage; it generates over $200 billion globally. However, many fundamental aspects of coffee remain poorly understood. The UC Davis Coffee Center, the first of its kind in the U.S., aims to change that. Opened recently, this center is dedicated to coffee research and education, providing facilities for roasting, brewing, and sensory analysis. Led by Bill Ristenpart and Tonya Kuhl, the center seeks to address unanswered questions and prepare students for careers in the coffee industry.
• The center includes a pilot roastery, brewing lab, and workshops for sensory evaluation.
• A popular course, The Design of Coffee, has grown from 16 to over 2,000 students in just a few years.
• Research focuses on coffee roasting chemistry and sustainability, particularly using coffee waste.
• Innovations include a tech startup that quantifies roast scores using smartphone cameras.
Understanding coffee better can lead to improved products and sustainability in the industry. As coffee consumption continues to rise, this research is crucial for future innovation and environmental responsibility.
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