_PDF_ The Design of Coffee: An Engineering Approach

The Design of Coffee: An Engineering
Approach
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The Design of Coffee: An Engineering
Approach
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The Design of Coffee: An Engineering
Approach
DESCRIPTION
COPY LINK: https://pdf.bookcenterapp.com/yumpu/B09FSCDY18 The Design of Coffee provides
a non-mathematical introduction to chemical engineering, as illustrated by the roasting and
brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including
material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and
colloidal phenomena. The experiments lead to an engineering design competition where
contestants strive to make the best tasting coffee using the least amount of energy &#8211a
classic engineering optimization problem, but one that is both fun and tasty!Anybody with access
to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these
experiments, either as part of a class or with your friends at home. The Design of Coffee will help
you understand how to think like an engineer &#8211and how to make excellent coffee!The third
edition incorporates the latest research on coffee, and is tremendously expanded for use in
classes on the semester system. New labs feature water chemistry and brewing, pressure driven
flow through grounds, espresso and viscosity, colloids and filtration, and coffee economics. Also
includes updated equipment recommendations and lists, a new glossary, and lots of brand new
bonus material about coffee.FEATURES: * Covers all aspects of making coffee, from green beans
to the final brew* Does not require calculus or college-level chemistry* Emphasizes the scientific
method and introductory data analysis with guided data sheets and lab report questions* Includes
14 full experiments, each with background on key concepts, overview of necessary equipment,
and detailed instructions:Lab 1 - Safety Overview and Introduction to Tasting CoffeeLab 2 -
Reverse Engineering a Drip Coffee BrewerLab 3 - Process Flow Diagram and Mass Balances for
CoffeeLab 4 - The pH of Coffee and Chemical ReactionsLab 5 - Measuring the Energy Used to
Make CoffeeLab 6 - Mass Transfer and Flux during BrewingLab 7 - Water Chemistry and its Effect
on BrewingLab 8 - Pressure Driven Flow through Coffee GroundsLab 9 - Coffee as a Colloidal
Fluid and the Effect of FiltrationLab 10 - High Pressure Extraction and the Viscosity of Espresso
Lab 11 - First Design Trials: Optimizing Strength &ampExtractionLab 12 - Second Design Trials:
Scaling Up to 1 Liter of CoffeeLab 13 - Third Design Trials: Engineering Economics and CoffeeLab
14 - Design Competition and Blind Taste Panel