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According to professor Jacob Schmidt, everything from temperature to the fineness of the roast can impact how one’s morning cup of coffee tastes. The class Engineering 96A: &quot;Design of Coffee” allows students to explore the small details that impact coffee, which Schmidt said allows students to taste the outcome of their experiments. (Tanmay Shankar/Assistant Photo editor)

https://dailybruin.com/2019/09/15/class-on-coffee-blends-in-chemical-engineering-concepts/web-ae_-coffeeclass-ts_-jpg/

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Class on coffee blends in chemical engineering concepts - Daily Bruin

Class on coffee blends in chemical engineering concepts

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The bitter undertones of coffee are no longer a matter of taste, but of science. Using the popular drink as a teaching tool, Jacob Schmidt, a bioengineering professor, will be teaching Engineering 96A: “Design of Coffee,” which primarily focuses on using core concepts in chemical engineering to create the ideal cup of coffee.

https://dailybruin.com/2019/09/15/class-on-coffee-blends-in-chemical-engineering-concepts/

Tuesday, March 31, 2026

Class on coffee blends in chemical engineering concepts

By Kaia Sherry

Sept. 15, 2019 9:26 p.m.