Key areas of applied coffee science
- Agroecology and sustainability: Research focuses on sustainable farming methods and understanding the impact of coffee production on biodiversity.
- Processing and quality control: Scientists work on reducing waste from processing by finding ways to reuse byproducts and maintain the quality of green coffee during shipping.
- Roasting science: The impact of roasting temperatures on chemical properties, like acidity, is studied. Research aims to develop better control methods, such as a roasting control chart.
- Brewing science: Modern science is used to improve the accuracy of brewing control charts, with findings showing how factors like dissolved solids affect sweetness.
- Sensory science: The use of scientific methods to evaluate coffee’s flavor, consistency, and defects through techniques like cupping is a major focus.
- Health and nutrition: Research is exploring the role of coffee in a healthy lifestyle, including its potential health benefits.
Applications in education and the industry
- Professional training: Applied sciences are integrated into training programs for baristas and other coffee professionals, teaching them to apply scientific principles to their craft.
- Product development: The food and beverage industry uses these sciences to develop new coffee products, particularly those focused on health and wellness.
- Research and innovation: Institutions and companies use applied science to address specific challenges, such as improving brewing accuracy or enhancing sustainability throughout the coffee value chain.
By Kenya Coffee School and Barista Mtaani