Mitchell Technology Institute (MIT) students decipher the scientific secrets behind brewing the ideal cup of coffee.

Java Jamboree at MIT:

Sipping on a cup of coffee spiked with anise extract, Elaine Jutamulia '24 pondered the taste. "It's a lot smoother this time," she admitted, laughing. Her fellow caffeine enthusiast, Omar Orozco, grinned. "That's what we're aiming for."

Welcome to 3.000 (A Mug Full of Inspiration: Brewing the Perfect Cup), a pioneering MIT class that debuted in spring 2024. This wildly popular three-unit lab-based course blends chemistry lessons with hands-on experimentation, all centered around the universal elixir – coffee.

Jutamulia and Orozco were part of a group project exploring how additives like anise, salt, and chili oil affect coffee extraction, striving to uncover the secret to brewing the perfect cup. Their inquiry went beyond mere taste tests; they utilized an infrared spectrometer, scrutinizing the chemical compounds in their coffee samples that give rise to flavor.

"Watching anise extract counterbalance some of the bitterness in coffee is like watching a master juggler in action," remarked Orozco, a humanities and engineering major. "It's all about balance and understanding the nuances of the ingredients."

Percolating Ideas

Each week, the course combines lectures on coffee chemistry, the bean's anatomy, the impact of roasting, and brewing techniques, with tasting sessions showcasing a plethora of beans, roasts, and grinds. In the state-of-the-art MIT Breakerspace – a joint venture between the Department of Materials Science and Engineering (DMSE) and the students – participants get hands-on experience with equipment such as a digital optical microscope, peering into the complex makeup of ground coffee particles, and a scanning electron microscope, offering an intricate view of coffee beans cross-section.

Once adept at handling the instruments, students embark on their own exploratory quests, designing projects inspired by their curiosity about coffee raised by the lectures and tastings.

"The allure of coffee is the driving force behind this class," explains DMSE Professor Jeffrey Grossman, the course designer. "But the true magic lies in the students' ambition to understand and experiment with the beverage."

Caffeine Kick Start

Grossman first envisioned a class that would serve as an "exploratory nudge" in the field of materials science and engineering, enticing students with a compelling hook. Having coffee as the hook proved to be the perfect catalyst, igniting students' passion and pushing them to push boundaries.

Orozco, having spent time in Mexico on the MISTI Global Teaching Labs program, brought substantial knowledge about coffee to the class. "I've seen firsthand the intricacies involved in growing, brewing, and enjoying coffee – it's a far cry from the average American's perception of bitter, instant coffee," Orozco shared.

As part of their group project, students prepared a control sample of optimally brewed coffee and compared it against coffee that was under-extracted and over-extracted. They analyzed these samples using Fourier Transform Infrared (FTIR) spectroscopy, discovering the chemical compounds connected to flavor – taking the secret beneath the surface.

"Can we find any correlation between FTIR readings and existing data on citric acid?" Jutamulia pondered, her curiosity palpable.

One group delved into the mystery of coffee storage, pondering the reasoning behind conventional advice against freezing coffee. The team analyzed the impact of various storage methods on taste and chemical composition, stringently evaluating their findings.

"The key to a great cup of coffee lies in striking the right balance – it's a delicate dance," Orozco concluded.

A Coffee Revolution

Students weren't just learning about coffee in this class; they were experiencing a transformation. For first-year aeronautics and astronautics majors Gabi McDonald and McKenzie Dinesen, the class was a magnetic pull that drew them into the world of coffee science. "We've always been coffee fanatics, but this class unleashed our inner coffee scientists," McDonald explained.

The course not only ignited a passion for coffee in students but also encouraged them to think outside the box, experimenting with new techniques and ideas. "We even started brewing our own coffee while working on problem sets for other classes – it was a delicious way to engage with the material," McDonald shared.

From unmasking the complexities of coffee's chemistry to developing innovative brewing methods, students gained a deeper appreciation for the beverage – all while imbibing copious amounts of coffee. "I've learned more about coffee than I ever thought possible," Dinesen admitted, a smile playing on her lips. "And the best part, I've got a fresh perspective on the complexities of coffee – it's a whole new world."

And as for that perfect cup of coffee Grossman spoke of? "Well, it's like chasing the elusive Holy Grail," Orozco conceded. "But every sip brings us closer."

Elaine Jutamulia, an undergraduate student, and Omar Orozco, a humanities and engineering major, are engaged in a group project about learning how additives affect coffee extraction as part of the pioneering MIT class, 3.000 (A Mug Full of Inspiration: Brewing the Perfect Cup).
In their exploration, Jutamulia and Orozco utilize materials science equipment like an infrared spectrometer to analyze the chemical compounds in their coffee samples, which give rise to flavor.
The course combines lectures on physics (coffee chemistry, the bean's anatomy, impact of roasting, brewing techniques), tastings, and hands-on experimentation in state-of-the-art labs such as the MIT Breakerspace.
As students become adept at using the equipment, they embark on their own exploratory quests, designing projects inspired by their curiosity about coffee, demonstrated through lectures and tastings.
DMSE Professor Jeffrey Grossman, the course designer, believes the allure of coffee serves as the driving force behind this class, with the students' understanding and experimentation being the real magic.
Orozco, having spent time in Mexico, brought substantial knowledge about coffee to the class, exposing students to the intricacies involved in growing, brewing, and enjoying coffee.
Group projects in the class often involve students preparing samples of optimally brewed coffee and comparing them against under-extracted and over-extracted coffee, using FTIR spectroscopy to analyze the chemical compounds connected to flavor.
Students' projects also explore unconventional aspects of coffee, such as the reasoning behind the advice against freezing coffee and the impact of various storage methods on taste and chemical composition.
Jutamulia and Orozco's group project resulted in the observation that anise extract counterbalances some of the bitterness in coffee, much like a master juggler balancing elements with delicate precision.
The class ignited a passion for coffee in students, encouraging them to think outside the box and develop innovative brewing methods, with first-year aeronautics and astronautics majors Gabi McDonald and McKenzie Dinesen being among those who found their inner coffee scientists.

Mitchell Technology Institute (MIT) students decipher the scientific secrets behind brewing the ideal cup of coffee.