SCA announces new brewing fundamentals research at UC Davis
Working with the UC Davis Coffee Center on a two-year research project
Recognizing the need to update this science, the Research Center of the Specialty Coffee Association (SCA) is teaming up with the recently established UC Davis Coffee Center to embark on a two-year project to re-evaluate the scientific assumptions, measurement tools, sensory information, and – most importantly – consumer research that forms the foundation of the coffee industry’s fundamental understanding of coffee brewing. This ground-breaking research is underwritten with full funding from Breville, a global leader in innovative design for high-end appliances, including coffee and tea equipment.
The research project – the first major piece of coffee research to be undertaken at the UC Davis Coffee Center, will be co-led by Dr. William Ristenpart, a Chemical Engineer and founder of the now-famous “Design of Coffee” curriculum, and Dr. Jean-Xavier Guinard, a Professor and Sensory Scientist, who helped design the new Coffee Taster’s Flavor Wheel. Together, the two scientists have designed a comprehensive research program with chemistry, sensory, and consumer research elements, aimed at updating, revising, and improving the fundamentals of coffee brewing science.
The full press release can be viewed below: