The Design Of Coffee

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 - a 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 - and how to make excellent coffee! This revised second edition presents streamlined lab experiences, adds new bonus material on industrial coffee operations, and includes a new lab experience focused on sensory analysis during traditional cupping of 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 10 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions: Lab 0 - Safety Overview and Introduction to Tasting Coffee Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel

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 - a 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 - and how to make excellent 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 9 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions: Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel

Exchange and interaction, an escape from everyday life, letting the imagination flow, writing, reading, or simply doing nothing: Drinking a coffee in a nice café, spontaneously or on a date, alone or with friends, is undoubtedly one of the things we miss the most during the 2020/21 pandemic - even if we have always felt the importance of these semi-private, semi-public institutions...There's hardly a beverage with which people are as eager to experiment as with coffee. In 2021 this included coffee concoctions with tea, alcohol and superfoods. Similarly, the locations of coffee enjoyment presented in this volume have become at least as diverse. This is true both in terms of the concepts, such as Unicorn Café, Cardboard Café, or Zero Waste Café, and in terms of the extremely creative design esthetics, from the room layout to the lighting and furniture design, to the space itself.

The design of coffee shops is increasingly on the move. Where caf�s have traditionally been viewed as places principally to enjoy a coffee, they have evolved to show a broad range of multifunctional purposes and amenities: They can, for instance, exist as cozy lunch-time meeting spots before abruptly transforming into vibrant late-night bars after sundown. Caf�! Best of Coffee Shop Design shows the wide scope of different caf� concepts, including coffee bars as integral parts of cutting-edge multipurpose buildings, flagship stores and traditional shops with a contemporary twist. The 40 projects featured comprise an extensive variety of designs and styles, ranging from minimalist, strict and reduced, to opulent and extravagant.

Showing how cafés, coffee houses and coffee shops are designed today: whether as a grand café, a living room mock-up or a nonchalant co-working space, whether in retro style or more casual.

* Illustrated descriptions of 35 eclectic coffee shops from all over the world, mostly completed after 2015* Many of the included projects have received accolades for their design* A rich source of inspiration for architects, professional designers and photographers, this book will also be of interest to coffee shop owners, who are deciding what design features would best fit their dream caf�Third wave coffee shops dominate the mainstream, as the fourth wave, heavily reliant on e-commerce, is still being defined. The reason that physical stores do not become retail d�j� vu attributes largely to consumers' notion that coffee shops are not only a place to savor a hot beverage, but a space to socialize and bond. Caf� Plus is a chic book-of-the-moment that collects coffee shop interiors by excellent designers from around the world. The projects featured in this book serve more than coffee; they are multi-functional venues that interpret the global concept of a 'caf�' to suit their needs. Interspersed with illustrations and detailed descriptions of design concepts, the featured projects are all from the past three years, showcasing the latest trends in interior caf� design. This beautifully packaged book will appeal to coffee shop owners, architects, interior designers, and photographers.

Chronicles the production of the Atomic coffee maker from 1947 to 1986 and its design and feature changes, and examines collecting, repairing and maintaining the Atomic.

Coffee Culture: hot coffee + cool spaces is a full-color presentation of coffee shops crafting great coffee in interesting spaces with good design aesthetics. The author has selected thirty-three coffee shops located in cities across the United States, including Ann Arbor, Chicago, Denver, Los Angeles, Minneapolis, New York, Oakland, Philadelphia, Portland, San Francisco, Santa Cruz, and Seattle. Photography by an eclectic group of photographers captures the feel and personality of each coffee shop. The concept of space is often extended from the shop interior to the neighborhood—interweaving coffee, art, architecture, design, and historic preservation. The book showcases coffee shops located in historic buildings, modern architecture, an art museum, an arcade, a courtyard, a former loading dock and even a reclaimed cargo shipping container—but the common thread is an appreciation for great coffee in spaces that invite human interaction and create memories through good design.