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The Design of Coffee: An Engineering Approach, by William Ristenpart
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The Design of Coffee provides a non-mathematical introduction to chemical engineering, as illustrated by the roasting and brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where contestants strive to make the best tasting coffee using the least amount of energy – a classic engineering optimization problem, but one that is both fun and tasty!
Anybody with access to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these experiments, either as part of a class or with your friends at home. The Design of Coffee will help you understand how to think like an engineer – and how to make excellent coffee!
FEATURES:
* Covers all aspects of making coffee, from green beans to the final brew
* Does not require calculus or college-level chemistry
* Emphasizes the scientific method and introductory data analysis with guided data sheets and lab report questions
* Includes 9 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions:
- Lab 1 - Reverse Engineering a Drip Coffee Brewer
- Lab 2 - Process Flow Diagram and Mass Balances for Coffee
- Lab 3 - The pH of Coffee and Chemical Reactions
- Lab 4 - Measuring the Energy Used to Make Coffee
- Lab 5 - Mass Transfer and Flux during Brewing
- Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration
- Lab 7 - First Design Trials: Optimizing Strength & Extraction
- Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee
- Lab 9 - Design Competition and Blind Taste Panel
- Sales Rank: #233436 in Books
- Published on: 2015-09-11
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .26" w x 8.50" l, .61 pounds
- Binding: Paperback
- 112 pages
About the Author
William Ristenpart and Tonya Kuhl are professors of chemical engineering at the University of California Davis. Their general education class, “The Design of Coffee,” was initially developed in 2012 and is now taught to over 1,500 students per year.
Most helpful customer reviews
1 of 1 people found the following review helpful.
TIP FOR THOSE TAKING ECM 01.
By Colton Ku
If you are taking ECM 01 at UCD, it is not a requirement to buy this book. You will need to follow the instructions and write up lab reports, but you don't tear out any pages and turn them in. If you have a friend you are taking the class with, I recommend that you share a book and save yourself the $$. That said, this book is filled with a lot of great information. You aren't required to read the introductions before each lab, but you should. If you like coffee or want to get into it, this little book will make you quite an expert. By the end of the class you should know the difference between a well-brewed cup of coffee and a bad one.
1 of 1 people found the following review helpful.
Makes coffee fun again
By P. Cook
Great broad stroke covering of both coffee and engineering. I bought this to help with my brewing, but I've been learning so much more.
This author and his university are currently underwriting lots of cool coffee projects. This book is a small price to pay for access to this guy's brain.
1 of 1 people found the following review helpful.
Simple yet fun labs that drive home the main idea that is ...
By Xena
Simple yet fun labs that drive home the main idea that is being taught. Big print and with fill in the blanks for easy organization.
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