PROJECT DESCRIPTION:
Students learned about the science within coffee preparation, through all phase of coffee, including growing, roasting, extraction, serving & consumption. Students collaborated with many San Diego coffee shops in learning about each of these steps (thank you to Bird Rock Coffee Roasters, Caffe Calabria, Cafe Virtuoso, Cafe Moto, Por Vida and City Heights Coffee!) Students also learned about the history of coffee, the sourcing of coffee and the politics & economics that influence coffee production and distribution around the world. Finally, in collaboration with their Humanities project (facilitating critical conversations), students hosted a Coffee & Conversations exhibition, showcasing the power of good coffee and quality conversation within a community. Students prepared delicious cold brew, pour over and french press recipes while discussing issues such as abortion, climate change, and media & body image with local community members. Students also created articles about the science of coffee, some of which you can see above.
PROJECT CONTENT:
*Nitrogen and Carbon Cycles
*Coffee Plant Structure
*Environmental Impacts of Coffee Production
*pH Scale
*Solubility
*The Three "T's" of Coffee: Time, Temperature, Turbulence
*Physical & Chemical Changes
*Heat Transfer Methods
*The Maillard Reaction & Caramelization
*Neurotransmitters (Specifically Adenosine) & Caffeine's Effects
STUDENT REFLECTIONS:
Cody M. Project Write-Up
Reflection: "We learned more than just how to make coffee. We learned about how coffee affects the brain and what it does, and what chemicals it can affect inside the brain. We also learned the complicated process for coffee to get from farm to cup. This goes from harvesting, drying, roasting, and brewing. We learned about the whole process and it is not all so simple."
Vanessa R. Project Write-Up
Reflection: "A academic life skill I gained was being a barista. I was able to learn everything about coffee where it came from, how it is involved with the brain, and how to make the drinks. I feel that a lot of people don't have this type of opportunity being able to learn about coffee and also even creating our own pop-up restaurant to show our skills and what we actually learned during chemistry."
Paolo A. Project Write-Up
Reflection: "After this project I now have more of an idea of what's in a cup of coffee I drink and the chemical concepts when making the "perfect cup" and what makes it taste so good. There is a long story for every cup of coffee and there are so many processes and chemical changes to bring out the best flavors of the beans. Also it helps to know the factors affecting the coffee flavor which are the three Ts when brewing, so that we know why a certain coffee tastes great and one doesn't."
PHOTOS:
Students learned about the science within coffee preparation, through all phase of coffee, including growing, roasting, extraction, serving & consumption. Students collaborated with many San Diego coffee shops in learning about each of these steps (thank you to Bird Rock Coffee Roasters, Caffe Calabria, Cafe Virtuoso, Cafe Moto, Por Vida and City Heights Coffee!) Students also learned about the history of coffee, the sourcing of coffee and the politics & economics that influence coffee production and distribution around the world. Finally, in collaboration with their Humanities project (facilitating critical conversations), students hosted a Coffee & Conversations exhibition, showcasing the power of good coffee and quality conversation within a community. Students prepared delicious cold brew, pour over and french press recipes while discussing issues such as abortion, climate change, and media & body image with local community members. Students also created articles about the science of coffee, some of which you can see above.
PROJECT CONTENT:
*Nitrogen and Carbon Cycles
*Coffee Plant Structure
*Environmental Impacts of Coffee Production
*pH Scale
*Solubility
*The Three "T's" of Coffee: Time, Temperature, Turbulence
*Physical & Chemical Changes
*Heat Transfer Methods
*The Maillard Reaction & Caramelization
*Neurotransmitters (Specifically Adenosine) & Caffeine's Effects
STUDENT REFLECTIONS:
Cody M. Project Write-Up
Reflection: "We learned more than just how to make coffee. We learned about how coffee affects the brain and what it does, and what chemicals it can affect inside the brain. We also learned the complicated process for coffee to get from farm to cup. This goes from harvesting, drying, roasting, and brewing. We learned about the whole process and it is not all so simple."
Vanessa R. Project Write-Up
Reflection: "A academic life skill I gained was being a barista. I was able to learn everything about coffee where it came from, how it is involved with the brain, and how to make the drinks. I feel that a lot of people don't have this type of opportunity being able to learn about coffee and also even creating our own pop-up restaurant to show our skills and what we actually learned during chemistry."
Paolo A. Project Write-Up
Reflection: "After this project I now have more of an idea of what's in a cup of coffee I drink and the chemical concepts when making the "perfect cup" and what makes it taste so good. There is a long story for every cup of coffee and there are so many processes and chemical changes to bring out the best flavors of the beans. Also it helps to know the factors affecting the coffee flavor which are the three Ts when brewing, so that we know why a certain coffee tastes great and one doesn't."
PHOTOS: