How UC Davis Is Changing How We Learn About Coffee

Thursday, May 24, 2018

As if your local barista wasn’t already overflowing with a refined coffee knowledge, brewing has finally reached the university level. UC Davis’ new Coffee Center is the first of its kind in the United States, partially funded by a $250,000 donation from Peet’s Coffee. This remarkable program focuses on post-harvest aspects of coffee production, starting with processing at the farm and including roasting, brewing and sensory analysis, enabling folks with a serious enthusiasm for the science of the coffee bean to quench their thirst for knowledge in an academic setting rather than on the job.

The UC Davis Coffee Center features a state-of-the-art mass spectrometry lab that isolates and identifies the complex chemical compounds responsible for producing specific flavors in coffee, whether it’s sweet berries or earthy chocolate. The microbiology of fermentation and the chemical reaction pathways and kinetics that take place during roasting and brewing are other research areas.

Historically, roasters haven’t had access to the tools or knowledge to test the theories they develop through tasting. For instance, different chemical reactions happen at different temperatures and often result in vastly different flavors, but it’s been nearly impossible for professionals to definitively say specific temperatures, brew times, and moisture levels result in particular flavor compounds. UC Davis’ Coffee Center aims to change that – and we’re thrilled to see what the future holds for the program’s graduates.

The most skilled baristas in Gresham can be found at Café Delirium. Cafe Delirium is Downtown Gresham’s favorite coffeehouse. Visit us on Main Street today to sample our gorgeous coffee drinks while you enjoy charming Historic Downtown Gresham. Check out our menu or ask for your own specialty coffee drink!

Bring a Friend, a Laptop, or a Book!

 

IMG SRC: Undergraduate Coffee Lab, UC Davis Coffee Center

Categories: Coffee Research