Photo: University of California, Davis
The opening of the up-to-date Coffee Center at UC Davis marks a landmark moment in coffee science, research and education.
There’s a long-standing joke that you don’t have to go to college to work in the coffee industry. Most people in the industry will tell you that many coffee careers require years of schooling and knowledge, but with the opening of a up-to-date wing at the University of California, Davis, they’re working to formalize coffee education and finally dispel that assumption.
The up-to-date Coffee Center, opening in May 2024 at the University of Northern California in the United States (USA), is the first research and teaching center in the country dedicated to coffee studies. Coffee was the subject
Despite the many studies conducted over the years, compared to other areas of agriculture, there is still much more to discover about this plant, its uses, and the secret to making the perfect cup of coffee.
According to Coffee Center co-director and professor of chemical engineering Bill Ristenpart, the goal of the up-to-date center is to boost the credibility of coffee research and inspire more scientists to explore the agronomic product, which will benefit the entire coffee supply chain — from farmers to roasters and baristas.
“A better scientific understanding of coffee will lend a hand the entire industry and community,” Ristenpart says.
“We currently have about 30 to 40 faculty members on campus who are involved in coffee research, all from different departments – from food science to law. The Coffee Centre serves as a nexus that brings all disciplines together in one place,” says Ristenpart.
“Everything you need to advance coffee research is now under one roof. And it’s not just a resource for me and the UC Davis team, but for anyone who wants to come here and operate the facilities to do research.”
Coffee Sorter Tim Styczynski recently joined the Coffee Centre team as Chief Roaster and will advise on green coffee sourcing and storage, share his knowledge of roast profiles and educate on roasting practices, facilitate the operate of different brewing methods for research purposes, and assist with sensory science projects.
“Without research, we won’t know what works and what doesn’t,” he says.
“We have enjoyed coffee for centuries, but only recently has scientific research begun to examine it. The purpose and work of the facility are an inspiration to universities and professionals alike. The fact that the Coffee Centre encourages people around the world to do the work they love and that needs to be done will have a hugely beneficial impact on the coffee industry, as well as other fields of science.”
Probat has donated four specially designed roasters to the Coffee Centre, including two electric Probat P01s and two gas P05s, which will be used in various research projects and educational purposes.
Styczynski says all the research conducted at the up-to-date facility will have one common goal: producing the best coffee possible.
“My hope is that we will always strive for a better cup. Not just a better quality cup, but a more responsible and sustainable cup that inspires a greater appreciation of the complexities of coffee production,” he says.
Although the ribbon-cutting ceremony didn’t take place until May 3, Ristenpart and his colleague Tonya Kuhl have been studying coffee from a scientific perspective at the University of California, Davis, for more than a decade.
“What started as a first-year seminar and a truly unique way to teach chemical engineering has evolved into a energetic and pioneering environment in which we advance coffee science research, teaching, and mentoring,” says Richard Corsi, Dean of the Faculty of Engineering.
Due to the success of the course and the ambition to continue to conduct coffee research, Ristenpart began seeking philanthropic funding for the Coffee Centre in 2016 and has so far raised $4.5 million of its $6.2 million target. The facility has also received support from industry partners such as La Marzocco and Probat, who have donated equipment.
“The level of research conducted by this interdisciplinary institution truly amazes me,” said Probat CEO and President Wim Abbing, who was present at the official opening.
“We supported the Coffee Centre team because they are as committed to the needs and challenges of the coffee industry as Probat is. We share the vision of an improved and sustainable coffee sector with equal opportunities.”
Ristenpart emphasizes that this state-of-the-art center is useless without good people.
“Supporting students is a huge part of what we need lend a hand with – not one penny of that $6 million goes towards funding students or research. Many of our projects are funded by industry partners like Probat,” he says.
The roastery manufacturer is currently supporting PhD student Laudia Anokye-Bempah, who is conducting research on the kinetics of coffee roasting.
“Our ultimate goal is to design a roast control chart that will be used to achieve the desired characteristics in roasted coffee,” says Anokye-Bempah.
It has taken almost eight years to build the Coffee Centre from concept to grand opening, and Ristenpart has an endless list of ideas for future research that it is eager to undertake.
“There are still a lot of things we don’t understand about coffee,” he says.
“One of the things we’re particularly interested in right now is a proposal we’re putting together on green sorting defects. There’s very little tough data right now to support equivalences in coffee grading systems, so we want to figure out what the strict thresholds are for detection.”
Ristenpart and the team at the University of California, Davis, are ecstatic to share their knowledge and research results
industry and professional educational courses dedicated to coffee are planned.
“My long-term goal is to operate the center for more advanced education. Undergraduate and graduate education is significant, but I also want to focus on professional education for people already in the industry.”
