Lecture Description
Coffee is a complex product shaped by a combination of physical, chemical, and thermodynamic processes. This lecture will explore how fluid dynamics and transport phenomena are integral to understanding the science behind coffee roasting and brewing. The roasting process involves heat transfer and gas exchange that occur within the coffee beans, which are key to developing aroma, flavor, and texture. Fluid dynamics influences the movement of air and steam within the roasting machine, impacting heat distribution and moisture evaporation. Understanding these factors is crucial for optimizing roast profiles and ensuring consistent quality.
Similarly, the extraction of coffee during brewing relies heavily on principles of fluid flow, diffusion, and convective heat transfer. The interaction between water and coffee grounds determines the extraction efficiency and ultimately the flavor and aroma profile of the brew. Through new and practical examples, we will delve into how concentration gradients, temperature gradients, and solubility properties affect the extraction process.
By examining these transport phenomena together, this lecture will provide insights into how they govern coffee’s transformation from raw bean to beverage, offering valuable knowledge for both professionals and enthusiasts aiming to elevate their coffee-making techniques and creativity.
Date: Saturday, April 11, 2026
Time: 9:00 am - 9:45 am
Location: Room 25C
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Connor Firth
Consultant, CRF Specialty Coffee Consulting
Connor Firth is a specialty coffee consultant from Chicagoland. Since completing his PhD in chemistry and chemical engineering in 2024, he has leveraged his technical background to educate coffee industry experts about the fundamental scientific principles underlying the field. His focus on transport phenomena and fluid dynamics — the physics behind nearly all coffee-related processes — makes him unique in an industry where hard science often takes a backseat. He aims to inspire creativity and promote scientific thinking, enabling industry professionals to navigate abstract marketing claims and, more importantly, deliver unique products and services of the highest quality.