The bitter undertones of coffee are no longer a matter of taste, but of science.
Using the popular drink as a teaching tool, Jacob Schmidt, a bioengineering professor, will be teaching Engineering 96A: “Design of Coffee,” which primarily focuses on using core concepts in chemical engineering to create the ideal cup of coffee. Read more...
Photo: According to professor Jacob Schmidt, everything from temperature to the fineness of the roast can impact how one’s morning cup of coffee tastes. The class Engineering 96A: “Design of Coffee” allows students to explore the small details that impact coffee, which Schmidt said allows students to taste the outcome of their experiments. (Tanmay Shankar/Assistant Photo editor)