Coffee Lab 227

This course is designed to apply the Scientific Method and Engineering & Design process to the variables associated with coffee brewing and roasting. The mission of this course parallels that of Cada Casa, in that students engage in a real-world, interdisciplinary, learning experience. We envision this year-long exploration being separated into three parts:

  • The Pour Over. The first set of meetings will focus on developing a consistent method and process for pour-over coffee. This will include an exploration of water/bean ratio, temperature, grind size, filtration type, and timing.

  • The Bean. The second set of meetings will introduce students to different bean types, regions, characteristics and flavor profiles through cupping.

  • The Roast. The final set of classes will revolve around an introduction to roasting. This will include temperature profiles, timing, bean analysis, cooling, and local roaster work experience.

A Multidisciplinary Hands-On Learning Experience

As this course develops we envision incorporating many elements of Beaverton High school. Potential partnerships may include:

  • The marketing pathway can prototype bag packaging and social media promotions.

  • Art students can help the marketing students in developing original artwork for bags and promotions.

  • Ceramics students can create cups used for the cuppings.

  • Engineering & Design students can prototype and build automated pour-over and dosage machines

  • Computer Science students can develop an app that allows staff to order and specialize coffee

  • Environmental studies students can do sustainability assessments and analyze the impact of climate change

  • The Screen Printing club can create merchandise and actually print on the bags

  • The Pond and the Bite can sell the beans through their physical store and develop an online store

  • AP Stats can help in analyzing different variables and their impact on the brew/roast

Class Breakdown

Part I: The Pour Over

  • Introduction to the Pour-Over & Filtration Types

    • Kahlita Wave, V60, Chemex, Chemex w/ Kone

    • What are some independent variables that we can change?

    • What are some dependent variables that we can measure?

    • Key metric: Total Dissolved Solids (TDS)

  • Water & Bean Ratio (Brew Ratio)

    • How to measure

    • How to control

    • Research different roaster’s recommendations

    • Effect on TDS

  • Grind Size

    • How to measure very small things

    • How to control

    • Key metric: Percent Extraction

    • Effect on Time, TDS

  • Temperature:

    • How to measure very

    • How to control

    • Effect on TDS, Flavor

  • Time

    • Effect of brew time on flavor

    • How to change previous variables in order to achieve desired time

    • Challenge: Pour over in exactly 3:30

Part II: the Bean

  • Flavor Profiles

  • Arabica vs. Robusta (w/ Liberica and Excelsa)

  • Basic ecology research & presentations

    • Latitude

    • Rain Fall

    • Elevation

  • Drying process

    • Washed

    • Natural

    • Honey

  • Cupping

  • Roasting Profiles (Light, Medium, Dark)

  • Visiting local coffee shops

Part III: the Bean

  • Variable Investigation

  • Timing

  • Refractometer

  • Visiting local roasters