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The KITCHEN is honored to welcome George Howell Coffee for a very special event.
Despite coffee’s ubiquity and tremendous economic value (~1.5% of the USA GDP), there remains very little research in the field. Yet, numerous physical and chemical processes play a determining role in cup quality, ranging from agricultural practices, to roasting and brewing.
This talk - led by Professor Christopher H. Hendon - canvases the landscape of coffee research to date, detailing areas that require further study, as well as discussing our early efforts to better understand the key factors that determine cup quality and reproducibility. A focus will be placed on the production of espresso-based beverages, and how we can systematically improve both the flavor reproducibility and coffee efficiency using a mixture of mathematics, chemistry and physics.
This class includes a lecture and discussion.
Tickets: $32 for Trustees member and $40 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
Prof. Christopher H. Hendon is a computational and experimental chemist with special interests in energy materials, applied physics and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011) and PhD from the University of Bath (2015). After a two year postdoc at the Massachusetts Institute of Technology he joined the University of Oregon as an tenure-track Assistant Professor of chemistry where he heads a research group with interests in materials chemistry for energy conversion. The group focuses on porous materials which boast applications in catalysis and energy storage applications. Prof. Hendon’s interest in coffee began during his PhD, and since then has published several peer-reviewed articles and a book, Water For Coffee. Dr. Hendon enjoys flat whites, washed African coffees, dry rieslings and east coast oysters.