Recognizing that the fundamentals of coffee brewing are critically important to the coffee industry and the need to update the science of brewing, the Research Center of the Specialty Coffee Association (SCA) is teaming up with the UC Davis Coffee Center to embark on a two-year project to re-evaluate the scientific assumptions, measurement tools, sensory information, and consumer research that forms the foundation of the coffee industry’s understanding of coffee brewing.
The research will be underwritten with funding from Breville, which is well known for its 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 Flavour Wheel.
Together, the two scientists have designed a comprehensive research programme with chemistry, sensory, and consumer research elements, aimed at updating, revising, and improving the fundamentals of coffee brewing science.
“It’s an incredibly ambitious piece of research,” said Breville, “and we couldn’t be more proud to support the kind of independent, cutting-edge research UC Davis is known for, particularly in the field of coffee. Breville is a consumer focused company, and as a key objective for this project is to make the SCA standards more relevant and understandable for regular consumers as well, we are very excited to be involved.”
“As a chemical engineer, I was fascinated by the opportunity to apply current science to some of the problems the coffee industry faces every day,” said Professor Ristenpart.