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San Jose State chemistry course brews up lessons in the science of coffee

  //science-technology.news-articles.net/content/2 .. e-brews-up-lessons-in-the-science-of-coffee.html
  Published in Science and Technology on Sunday, October 26th 2025 at 16:12 GMT by KTVU
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San Jose State Chemistry Course Brews Up Lessons on Science of Coffee

In a move that blends academia with the everyday aroma of a fresh cup of joe, San Jose State University has launched a pioneering chemistry course that uses coffee brewing as the laboratory setting. According to a feature on KTVU, the class—titled Chemistry of Coffee—provides students with a taste‑tested, hands‑on exploration of the science behind one of the world’s most beloved beverages.

The course, taught by Professor James H. K. Chen, a specialist in analytical chemistry and food science, is part of SJSU’s College of Science and Engineering. It sits at the intersection of chemistry, biology, and industrial processes, giving students the opportunity to apply core chemical concepts to a real‑world context that many find relatable and exciting.

Brewing Knowledge, One Cup at a Time

Professor Chen explains that coffee offers a “perfect laboratory” because of its inherent complexity: more than 1,000 distinct chemical compounds are released during roasting, brewing, and even the act of grinding. “We can study acids and bases, oxidation reactions, solubility, and the kinetics of extraction all within the span of a single brewing session,” he says. The class’s structure is deliberately experiential. Each lecture begins with a theoretical overview—pH levels, the role of temperature and time on extraction rates—followed by a practical component where students brew their own coffee under controlled conditions.

Students learn to measure the pH of their brewed coffee using litmus paper and a handheld pH meter, compare it to the acidity profile of different beans, and assess how variables such as grind size, water temperature, and brew time alter flavor and chemical composition. In addition, the course includes spectroscopic analysis, where students examine caffeine and other key flavor compounds with simple spectrophotometric methods. This combination of theory and practice gives learners an intimate view of the science that shapes taste.

From Bean to Table: A Look at the Supply Chain

Beyond the chemistry of brewing, the course also tackles sustainability and the global coffee economy. KTVU’s article points out that the lecture series includes case studies on coffee bean cultivation, fair‑trade certification, and the environmental impact of coffee production. Students are encouraged to trace a cup of coffee from the farm to the shop, evaluating how factors such as altitude, soil composition, and processing methods influence the final product’s chemistry.

The university’s partnership with local roasters—such as the renowned Café Modo—provides students with firsthand experience. In a collaborative project, students visit a roasting facility to observe the transformation of green beans into aromatic beans, documenting changes in volatile organic compounds that define flavor. The partnership also offers students a glimpse into industry standards and quality control measures used by professional roasters.

Industry Insight and Career Pathways

The course is designed not only to deepen academic understanding but also to serve as a springboard into the burgeoning specialty coffee industry. KTVU reports that the program includes guest lectures from professionals in quality assurance, sensory evaluation, and coffee product development. A notable speaker, Maria Ortiz, the Quality Control Manager at Highland Coffee Co., discussed how rigorous chemical testing informs roasting schedules and packaging decisions.

Students who have taken the course express enthusiasm about the tangible skills they acquire. “I never realized how much chemistry goes into a cup of coffee,” says junior chemistry major Maya Patel. “Now I can analyze a drink and understand the science behind why it tastes that way. It’s a great addition to my resume for a career in food science or beverage production.”

Additional Resources and Further Reading

The KTVU feature links to several resources that expand on the course’s content:

• The Specialty Coffee Association (SCA) provides a comprehensive overview of coffee chemistry and industry best practices: https://sca.coffee
• The university’s own department page details the course syllabus and enrollment prerequisites: https://www.sjsu.edu/science/chemistry/coffee
• An in‑depth article on coffee’s environmental impact, published by the USDA, offers context for the sustainability discussions in class: https://www.usda.gov/coffee-impact

Students and educators interested in exploring these resources can find additional context on the SJSU website, which hosts a dedicated page for the Chemistry of Coffee course.

A Sip of Innovation

San Jose State’s Chemistry of Coffee course illustrates how education can be both engaging and applicable. By turning a common daily ritual into a laboratory, Professor Chen and his students demonstrate that chemistry is not confined to textbooks—it’s alive in the cup of coffee that many take for granted. As the specialty coffee market continues to grow, programs like this provide the scientific backbone needed to support quality, sustainability, and innovation in the industry.

Whether you’re a future chemist, a coffee enthusiast, or simply curious about the hidden science in your morning brew, the course offers a fresh perspective—proof that sometimes, the best lessons are brewed from curiosity and a willingness to taste the unknown.