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 2-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.