Title: Chemical and Physical Aspects of Coffee Production

Abstract: Numerous physical and chemical processes play a determining role in cup quality, ranging from agricultural practices, to roasting and brewing. In this talk, we will canvas the landscape of coffee research, discussing our efforts to better understand the key factors that determine cup quality and reproducibility. The talk will touch on several research areas; the chemistry of water, the physics of grinding, mathematical modeling to improve espresso reproducibility, and our latest work on using electrochemistry to identify coffee qualities.