ENGR315

This course introduces students to the engineering, science and economic aspects of the coffee growing, harvesting, production, distribution, roasting, grinding and brewing processes. Students will apply fundamental principles of engineering analysis and design, and be guided through a series of laboratory experiments testing the effect of design choices on the sensory quality and measured properties of brewed coffee. This course examines both historical and contemporary systems of the coffee industry and the constructs that have dominated its social, economic and political aspects. Students will also critically examine and recognize how different cultures and social statuses may lead to disparities in coffee experiences, and explore the social, economic and environmental impacts of the coffee industry around the world. Students may not receive credit for both ENGR 110 and ENGR 315. Prerequisites: ISYE 330.