AGRO1921

This freshman seminar is all about coffee: its history, geography, biology, breeding, production, processing, economics, sustainability, and brewing. Through team exercises, students will discover how measurable qualities of a cup of coffee are influenced by factors such as species, type of roast, grind size, brew ratio, temperature, and brewing method. The class will culminate with a team competition judged by a panel. Students will develop skills in oral and written expression, working with others, and solving problems in a manner that combines science and art. Overall, the course will help students discover and appreciate how something that seems so simple is the product of a creative and complex process.

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