Researchers at the UC Davis Coffee Center found that cold brew coffee might not need 24 hours to shine. Their study reveals roast level and brew temperature matter more than time — offering new insights for commercial brewers and curious caffeine lovers alike.
UC Davis Coffee Center researchers, in collaboration with the Coffee Science Foundation, are investigating how physical defects in green coffee affect flavor. By identifying sensory thresholds for defects, their work aims to refine coffee grading standards and improve quality assessment in the coffee industry.
As the first academic research facility in the U.S. dedicated to coffee, the UC Davis Coffee Center is brewing up serious science. From roasting chemistry to flavor perception, Professor Bill Ristenpart talks with Atlas Obscura about the center’s mission to uncover what makes the perfect cup.
Researchers at the UC Davis Coffee Center have collected years’ worth of data to update the decades-old Brewing Control Chart. The new Sensory and Consumer Brewing Control Chart combines new coffee science with consumer research and a more user-friendly approach.
As a multidisciplinary hub for innovative research and unique educational experiences, the Coffee Center in the College of Engineering collaborates with the $28 billion U.S. coffee industry to tackle key challenges in sustainable farming, roasting, brewing and more.
The biological and agricultural engineering researcher speaks with International Comunicaffe about the role of technologies like AI and sensors in revolutionizing coffee research, enhancing sustainability and addressing global challenges in coffee production and processing.
A UC Davis study analyzes roasting techniques to provide key insights into the acidity of coffee beans, paving the way for coffee roasters to better control the quality and flavor of their coffee.
We developed The Design of Coffee as a freshman seminar for 18 students in 2013, and, since then, the course has grown to over 2,000 general education students per year at the University of California, Davis.
It’s a scorching summer morning at UC Davis, but inside a laboratory at Everson Hall, about 20 students are busy brewing hot cups of joe. They’ve just completed a competition to brew the perfect cup of coffee — and earned college credits at the same time.
Coffee roasting is a crucial step in manufacturing and selling coffee. However, the exact chemical and kinetic changes that occur to coffee beans during the process are still relatively unclear.
