Lecture Description
Coffee is a complex product shaped by a combination of physical, chemical, and thermodynamic processes. This lecture will explore how fluid dynamics and transport phenomena are integral to understanding the science behind coffee roasting and brewing. The roasting process involves heat transfer and gas exchange that occur within the coffee beans, which are key to developing aroma, flavor, and texture. Fluid dynamics influences the movement of air and steam within the roasting machine, impacting heat distribution and moisture evaporation. Understanding these factors is crucial for optimizing roast profiles and ensuring consistent quality.
Similarly, the extraction of coffee during brewing relies heavily on principles of fluid flow, diffusion, and convective heat transfer. The interaction between water and coffee grounds determines the extraction efficiency and ultimately the flavor and aroma profile of the brew. We will delve into how the concentration gradients, temperature gradients, and solubility properties affect the extraction process.
By examining these transport phenomena, this lecture will provide insights into how they govern coffee’s transformation from raw bean to beverage, offering valuable knowledge for both professionals and enthusiasts aiming to elevate their coffee-making techniques.
Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Connor Firth (he/him)
Postdoctoral Scientist in Catalytic Materials
While his roots lie in Chicagoland, Connor Firth is now a postdoctoral scientist in Zurich. He has spent the last seven years in Switzerland where he recently obtained his PhD at the École Polytechnique Fédérale de Lausanne, during which he spent 4 years assisting in teaching transport phenomena and fluid dynamics. It was during this time that his passion for coffee developed and evolved. Now, the time has come to combine expertise and passion and bring into the spotlight the inextricable and intimate link between the fundamental physics of transport phenomena and the coffee that ends up in our cups.