Lead Author JIEXIN LIANG shares findings of a recent paper, “An Equilibrium Desorption Model for Strength and Extraction Yield of Full Immersion Brewed Coffee,” published in Scientific Reports, that outlines a predictive model for the equilibrium strength and extraction of “full immersion brewed coffee” (cupping) between 80°C and 99°C (176°F and 210°F) and suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

Lead author Dr. MACKENZIE BATALI outlines findings from a recently published paper, “Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee,” that illuminate a key specialty coffee flavor attribute.

ANDREW COTTER considers the results of recent scientific publications focused on the impact of coffee’s brewing temperature on consumer preferences of brewed coffee.

Postdoctoral scholar SCOTT FROST, PhD candidate MACKENZIE BATALI, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share the results of sensory descriptive experiments at the UC Davis Coffee Center, revealing new trends in brewed coffee that suggest an updated brewing control chart.

A new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports. PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews Professor WILLIAM RISTENPART, Director of the UC Davis Coffee Center, about the newly published article.

This week on Recap: La Marzocco mourns Honorary President, Piero Bambi; the C market price of coffee has risen as large companies "stockpile" coffee ahead of expected decreased freight capacity; specialty coffee companies around the world continue to innovate new products and ways to work as the pandemic continues; a recent survey by the National Coffee Association USA has found that US Americans drink more coffee than ever; the second academic paper of the SCA's Brewing Fundamentals research project with the UC Davis Coffee Center, supported by Breville, was published in the Journal of the Science of Food and Agriculture.

In today’s lecture by Dr. Scott Frost, you’ll learn all about how flavor can be modified through the brewing process, and how the control chart can be used to create different flavors for a specific coffee. 

The UC Davis Coffee Center is engaged in comprehensive sensory research using trained panel descriptive analysis to investigate how different parameters related to coffee brewing impact the flavor, and how these can be manipulated to an individual’s desired effect.

If you ask most people to describe how black coffee tastes, you will almost invariably hear the word bitter.

The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter.

One of the most reliable ways of starting a passionate argument, at least in a room filled with coffee aficionados, is to ask a simple question: What is the best shape for a drip brew filter basket? Postdoctoral fellow Dr. SCOTT FROST, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share early results of an ongoing research project in partnership with the SCA and Breville Corporation.