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From Bean to Cup

Coffee comes to the science lab

The Science Teacher—March 2019 (Volume 86, Issue 7)

By Tom Cubbage

For most people, coffee roasting is a mysterious process. Chemically, it’s equally mysterious; the roasting process gives rise to over 800 compounds. The science of coffee, from seed to bean to cup of aromatic brew, includes multiple areas of science content for students, and actively engages them in many science and engineering practices.

Topics

Biology Chemistry Crosscutting Concepts Curriculum

Levels

High School

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