Coffee Roaster

Description and Expectations

Learning objective: to learn how to process (roasting, grinding, and packaging) green coffee beans for wholesale while also learning about the science behind coffee.

Deliverables: During the course of the semester, you will be required to do the following:

a) Put together an independent study proposal in consultation with a faculty advisor (within 1st two weeks).

b) Orally present your role in the project to other project members (within ~1 month of starting).

c) Undergo “Standard Operating Procedures” (SOP) training in the coffee roasting lab.

d) Roast and package coffee for retail customers.

e) Conduct one scientific investigation related to coffee and present to project members (within 2 weeks of the end of the semester).

f) Write a paper (2 page minimum) documenting your scientific investigation and over experience working on the project (due before end of regular classes).

Commitment: 3 hours weekly (0.25 credit): attend biweekly project meetings, while executing the coffee roasting operations.

Monmouth College Independent Study Agreement Attachment

Coffee Roaster

1. Rationale: This independent study course will involve the purchase, processing (roasting, grinding, and packaging) and evaluation of coffee as a part of the Monmouth Coffee Project. Participation will provide the student an opportunity to apply classroom knowledge in a live science/business setting.

2. Goals: The student will learn the scientific aspects associated with coffee. INSERT SCIENCE PROJECT HERE.

3. Requirements: Student will: 1) attend weekly project meetings, 2) process ~5 lbs of product depending on customer demand, and 3) complete science project outlined under goals. Student will submit a 3-5 page paper describing their scientific project results. It is expected that the student will spend ~4 hours per week working on the above.

4. Workload expectation: The student will spend a minimum of 3 hours per week in the roasting and/or chemistry lab.

Science Project Ideas:

1) The student will evaluate the effects of roasting temperature on the caffeine levels in the final brewed coffee product. Caffeine analysis will be done using HPLC and UV-Vis spectroscopy.

2) The student will evaluate the ion extracted during the coffee brewing process.

3) The student will work to install a new Bluetooth controller in the Sonofresco roaster. The student will then use the new software to evaluate the new "Advanced Definition Roasting" software.