University of California Considering Coffee Degree

03.14

coffee-and-books

The University of California, Davis is considering the potential of a degree in coffee sometime in the near future. The university recently opened the UC Davis Coffee Center as part of their Food for Health Institute, whose stated goals are to “increase value at every step of the coffee pipeline, to ensure safety and quality of the global coffee trade, and educate the next generation of coffee scientists.”

The Coffee Center just wrapped up its first coffee research conference and they are currently looking for partners in the coffee industry to help expand the program and its research. NPR spoke with the director of the Food for Health Institute who made the case for why coffee is an obvious area of study:

There aren’t a lot of things that so many people consume several times a day, every day,” says J. Bruce German, who directs of the Foods for Health Institute at Davis. But given how much coffee people all over the world chug, there’s a surprising lack of academic research on the topic, German says.

There’s a lot we still don’t fully understand about coffee, German says. What’s the best way to treat the beans while they’re still green? What’s the most environmentally friendly way to roast them? And why are we so obsessed with how it smells?

And since the university is already well known for its winemaking and beer brewing programs, German says coffee seems like a natural next step. –NPR

As someone currently working on a Master’s Thesis about coffee, I can confirm how little academic research there is on the topic and I would greatly appreciate the knowledge a program like this could produce. If you’re considering an academic degree in the future and you’re enthralled by the idea of studying the chemistry of coffee, its impact on human health, or how to improve coffee at any point of the coffee chain, keep an eye on UC Davis.

Read the full story on NPR.

posted by on 03.14.2014, under Misc.

NPR: Coffee Is The New Wine

08.17

 
NPR ran a nice piece yesterday featuring Peter Giuliano (who recently departed from Counter Culture) and Allie Caran, who opened Artifact Coffee in Baltimore this summer, that highlights specialty coffee’s focus on coffee quality and its diverse flavors.

Increasingly, specialty roasters are working directly with coffee growers around the world to produce coffees as varied in taste as wines. And how are roasters teaching their clientele to appreciate the subtle characteristics of brews? By bringing an age-old tasting ritual once limited to coffee insiders to the coffee-sipping masses.

The writer, Allison Aubrey, visited a cupping at Artifact to learn about tasting the flavor nuances in coffee and some of the characteristics that help them develop.

Listen to the full story on NPR

posted by on 08.17.2012, under Coffee 101, Misc., Videos

The drug we love

03.30

People who love coffee consider it more than just a drink. It’s part ritual, part pick-me-up, part habit.

“It sort of gives me a lift,” says long-long-longtime coffee drinker Rich Warwinsky. “And if I manage it well and drink it two or three times a day, half and half, I’m not too crazed.”

With this description, it sounds as if Warwinsky is referring to a drug habit. And in fact, he is.

Coffee: A little really does go a long way.” on NPR

Related Posts Plugin for WordPress, Blogger...
posted by on 03.30.2010, under Misc.