As the first academic research facility in the U.S. dedicated to coffee, the UC Davis Coffee Center is brewing up serious science. From roasting chemistry to flavor perception, Professor Bill Ristenpart talks with Atlas Obscura about the center’s mission to uncover what makes the perfect cup.
UC Davis engineers are investigating new ways to feed a growing population, from fungus-grown jerky to cultivated beef and sustainable systems for wine and coffee.
Researchers at the UC Davis Coffee Center have collected years’ worth of data to update the decades-old Brewing Control Chart. The new Sensory and Consumer Brewing Control Chart combines new coffee science with consumer research and a more user-friendly approach.
Biological systems engineering master's student Willian Klippel-Huber hopes to take what he learns in his research at the UC Davis Coffee Center back to help his home community in Brazil, where he grew up on a coffee farm.
Watch Jerry Baldwin in conversation with Bill Ristenpart, professor of chemical engineering and director of the UC Davis Coffee Center. Baldwin reflects on his professional journey, the evolution of the coffee industry and his hopes for the future of coffee.
As a multidisciplinary hub for innovative research and unique educational experiences, the Coffee Center in the College of Engineering collaborates with the $28 billion U.S. coffee industry to tackle key challenges in sustainable farming, roasting, brewing and more.
Join Jerry Baldwin, Starbucks co-founder and former president of Peet's Coffee, and William Ristenpart, UC Davis Coffee Center director and chemical engineering professor, for a conversation on coffee.
The biological and agricultural engineering researcher speaks with International Comunicaffe about the role of technologies like AI and sensors in revolutionizing coffee research, enhancing sustainability and addressing global challenges in coffee production and processing.
How do you precisely roast beans? What to do with coffee's waste byproducts? The UC Davis Coffee Center is designed to test such questions and other deep, dark coffee mysteries. Between running tests, teaching chemical engineering and sipping black coffee, Professor Bill Ristenpart talks about the college's groundbreaking research center.
A UC Davis study analyzes roasting techniques to provide key insights into the acidity of coffee beans, paving the way for coffee roasters to better control the quality and flavor of their coffee.
