From January 30 – February 1, the UC Davis Coffee Center welcomed the coffee industry to campus for the fifth annual Sensory Summit, organized by the Specialty Coffee Association. The event, held in the Robert Mondavi Institute’s Sensory Theater, brings together coffee professionals and sensory scientists to learn from one another to brew a better cup of coffee.
Three chemical engineers from Starbucks Coffee research and development visited the UC Davis Coffee Center for a tour led by Professor and Director William Ristenpart on Wednesday, October 16
The team toured the Coffee Center’s three facilities—the sensory lab at the Robert Mondavi Institute, the undergraduate coffee lab in Everson Hall and the Coffee Center building by Putah Creek—to learn about the center, its research and its vision for the future.
The UC Davis Coffee Center is up and running for the 2019-20 school year. Probat Roasting Fellow Juliet Han roasted the center’s first batch of beans as classes began on September 25 in preparation for a Coffee Center research project.
Probat Roasting Fellow Juliet Han served as a panelist this weekend at Coffee Fest Los Angeles 2019. The panel, called “Ask the Experts: Women in Roasting,” was a 90-minute Q&A session with Han, Mariana Faerron of Tico Coffee Roasters and Zakiya Mason of Go Get Em Tiger and moderated by Roast Magazine’s Claire Harriman.
Students who had previously taken the popular Design of Coffee class were offered the opportunity to tour the Peet's Roastery in Alameda, CA, a trip made possible by a partnership between UC Davis and Peet's Coffee.
The UC Davis Coffee Center is pleased to announce the hire of its first full-time staff member, Juliet Han. As Probat Roasting Fellow, Han will serve as head roaster for the UC Davis Coffee Center and manage the undergraduate coffee laboratory. Han brings with her 15 years of experience in the coffee industry, including five years as the head roaster at specialty coffee roaster Blue Bottle Coffee.
Guyon '20 tests home coffee brewers to see if they meet the required specifications laid out by the Specialty Coffee Association for their Certified Home Brewer Program to research better ways to conduct these tests for efficiency and accuracy.
The UC Davis Coffee Center is proud to announce that it will bring aboard its first staff member this spring – a staff research associate who will serve as the head roaster for the Coffee Center. The staff person will allow the Center to greatly expand its educational offerings and research efforts.
Planning a meeting? Serving coffee can focus group discussion, boost involvement and leave members feeling better about their own and others’ participation. Those are the findings of new research on the effects of caffeine on group performance from the Graduate School of Management at the University of California, Davis.
$750,000 pledge represents the largest gift to date to help UC Davis build the first post-harvest coffee research facility in the U.S.
La Marzocco, a world leader in espresso machine innovation since 1927, has pledged $750,000 to the University of California, Davis to help fund a new Coffee Center building and to further coffee science research efforts at the university. The commitment represents the largest gift to date to the UC Davis Coffee Center.
Wilbur Curtis Co., an industry leader in the design and manufacturing of coffee-brewing equipment, has pledged $250,000 to the University of California, Davis, to support the university’s expanding Coffee Center. The donation is the first by Wilbur Curtis to a major academic institution.
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.
The first public genome sequence for Coffea arabica, the species responsible for more than 70 percent of global coffee production, was released today by researchers at the University of California, Davis.
Chemical Engineering Professors William Ristenpart and Tonya Kuhl have published a textbook to accompany their highly popular course ECH 1: The Design of Coffee.
