Learn the science behind the art of coffee in this laboratory-based, non-mathematical introduction to the roasting and brewing of coffee. Gain an overview of the basic principles of engineering analysis and design as it relates to coffee production. Participate in hands-on lab work to test the effect of design choices on the sensory qualities of coffee. Understand firsthand how even a process with only two “chemicals” – coffee beans and water – can have tremendous variability depending on the design choices. For the final project, you will work in small groups to prepare the best-tasting cup of coffee, as judged in a blind taste test, using the least amount of electrical energy. The class is designed to satisfy typical general education requirements in science/engineering.