Title: Chemical and physical considerations in the production of a cup of coffee
Abstract: Despite coffee’s ubiquity and tremendous economic value (~1.5% of the USA GDP), there remains very little research in the field. Yet, numerous physical and chemical processes play a determining role in cup quality, ranging from agricultural practices, to roasting and brewing. This talk canvases the landscape of coffee research to date, detailing areas that require further study, as well as discussing our early efforts to better understand the key factors that determine cup quality and reproducibility.
Location and Address
102 Thaw Hall