Fluid Dynamics and Coffee: How Physics Decides What Ends up in Our Cup
(Room 25 C)
11 Apr 26
9:00 AM
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9:45 AM
Coffee is a complex product shaped by a combination of physical, chemical, and thermodynamic processes. This lecture will explore how fluid dynamics and transport phenomena are integral to understanding the science behind coffee roasting and brewing. The roasting process involves heat transfer and gas exchange that occur within the coffee beans, which are key to developing aroma, flavor, and texture. Fluid dynamics influences the movement of air and steam within the roasting machine, impacting heat distribution and moisture evaporation. Understanding these factors is crucial for optimizing roast profiles and ensuring consistent quality.
Similarly, the extraction of coffee during brewing relies heavily on principles of fluid flow, diffusion, and convective heat transfer. The interaction between water and coffee grounds determines the extraction efficiency and ultimately the flavor and aroma profile of the brew. Through new and practical examples, we will delve into how concentration gradients, temperature gradients, and solubility properties affect the extraction process.
By examining these transport phenomena together, this lecture will provide insights into how they govern coffee’s transformation from raw bean to beverage, offering valuable knowledge for both professionals and enthusiasts aiming to elevate their coffee-making techniques and creativity.