Bill Ristenpart's guest appearances

Bill Ristenpart

Tamper Tantrum

Tamper Tantrum Audio

Specialty Coffee Association Podcast

Chahan Yeretzian

Hanna Neuschwander

Michelle Johnson

Tim Wendelboe

Marco Wellinger

Enrique Magaña

Peter Roberts

Phyllis Johnson

Ellen Jordan

Charles Jack

Erika Vonie

Martha Stoumen

David Browning

Andrew Gough

Andrea Illy

OwlTail

The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter. This superficial perspective, however, belies a sequence of complicated physical and chemical processes that govern the quality of the resulting beverage. In today’s lecture, Professor Bill Ristenpart discusses the origins of the "Coffee Brewing Control Chart" widely used to interpret the quality of drip brew coffee and how several implicit assumptions in the derivation of the chart yield questionable interpretations in current practice. Also discussed are several unanswered questions regarding drip coffee brewing that are the subject of ongoing sustained research efforts at the UC Davis Coffee Center. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links  Read more about this research in Issue 8 of 25 Magazine Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo   Table of Contents 0:00 Introduction 2:50 An overview of the academic work taking place at the UC Davis Coffee Centre and Bill's personal journey in coffee 15:00 The results of Bill Ristenpart’s study of flat-bottomed baskets vs semi-conical baskets using discrimination testing 46:20 The results of the same study that used a sensory descriptive analysis framework and consumer preference testing 57:25 Audience questions 1:05:40 Outro  ---   Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter. This superficial perspective, however, belies a sequence of complicated physical and chemical processes that govern the quality of the resulting beverage. In today’s lecture, Professor Bill Ristenpart discusses the origins of the "Coffee Brewing Control Chart" widely used to interpret the quality of drip brew coffee and how several implicit assumptions in the derivation of the chart yield questionable interpretations in current practice. Also discussed are several unanswered questions regarding drip coffee brewing that are the subject of ongoing sustained research efforts at the UC Davis Coffee Center. <h5>Special Thanks to Softengine Coffee One, Powered by SAP</h5> This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at <a href="http://softengine.com/" rel="nofollow" target="_blank">softengine.com</a>, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links <ul> <li><a href="https://scanews.coffee/25-magazine/issue-8/english/flat-vs-cone-basket-shape-is-as-important-as-grind-size-in-drip-brew-coffee-25-magazine-issue-8/" rel="nofollow" target="_blank">Read more about this research in Issue 8 of 25 Magazine</a></li> <li><a href="https://www.scanews.coffee/podcast/74/drip-coffee-brewing-and-the-coffee-brewing-chart-bill-ristenpart-expo-lectures-2019/" rel="nofollow" target="_blank">Read a full transcript of this episode on SCA News</a></li> <li><a href="http://scanews.coffee/podcast" rel="nofollow" target="_blank">Listen to other episodes of the SCA Podcast </a></li> <li><a href="https://coffeeexpo.org/" rel="nofollow" target="_blank">Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo </a></li> </ul> <h5>Table of Contents</h5> 0:00 Introduction 2:50 An overview of the academic work taking place at the UC Davis Coffee Centre and Bill's personal journey in coffee 15:00 The results of Bill Ristenpart’s study of flat-bottomed baskets vs semi-conical baskets using discrimination testing 46:20 The results of the same study that used a sensory descriptive analysis framework and consumer preference testing 57:25 Audience questions 1:05:40 Outro --- Send in a voice message: <a href="https://anchor.fm/specialty-coffee-association-podcast/message" rel="nofollow" target="_blank">https://anchor.fm/specialty-coffee-association-podcast/message</a>

#74 | Drip Coffee Brewing and the Coffee Brewing Chart | Bill Ristenpart, Expo Lectures 2019

The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter. This superficial perspective, however, belies a sequence of complicated physical and chemical processes that govern the quality of the resulting beverage. In today’s lecture, Professor Bill Ristenpart discusses the origins of the "Coffee Brewing Control Chart" widely used to interpret the quality of drip brew coffee and how several implicit assumptions in the derivation of the chart yield questionable interpretations in current practice. Also discussed are several unanswered questions regarding drip coffee brewing that are the subject of ongoing sustained research efforts at the UC Davis Coffee Center. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at <a href="http://softengine.com/" rel="nofollow" target="_blank">softengine.com</a>, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links <ul> <li><a href="https://scanews.coffee/25-magazine/issue-8/english/flat-vs-cone-basket-shape-is-as-important-as-grind-size-in-drip-brew-coffee-25-magazine-issue-8/" rel="nofollow" target="_blank">Read more about this research in Issue 8 of 25 Magazine</a></li> <li><a href="https://www.scanews.coffee/podcast/74/drip-coffee-brewing-and-the-coffee-brewing-chart-bill-ristenpart-expo-lectures-2019/" rel="nofollow" target="_blank">Read a full transcript of this episode on SCA News</a></li> <li><a href="http://scanews.coffee/podcast" rel="nofollow" target="_blank">Listen to other episodes of the SCA Podcast </a></li> <li><a href="https://coffeeexpo.org/" rel="nofollow" target="_blank">Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo </a></li> </ul> Table of Contents 0:00 Introduction 2:50 An overview of the academic work taking place at the UC Davis Coffee Centre and Bill's personal journey in coffee 15:00 The results of Bill Ristenpart’s study of flat-bottomed baskets vs semi-conical baskets using discrimination testing 46:20 The results of the same study that used a sensory descriptive analysis framework and consumer preference testing 57:25 Audience questions 1:05:40 Outro --- Send in a voice message: <a href="https://anchor.fm/specialty-coffee-association-podcast/message" rel="nofollow" target="_blank">https://anchor.fm/specialty-coffee-association-podcast/message</a>

Think you like to get geeky with your coffee? Think again! We’re pretty sure our second speaker from our San Francisco event last September has you beat. Professor William (Bill) Ristenpart takes the idea of being “curious about coffee” to the next level in his role as the Director of the first multidisciplinary university research center in the world devoted to post-harvest coffee studies: the UC Davis Coffee Center. Like most of our professorial guests, Prof. Ristenpart packs a lot of information into both his short time on stage and his slides: the relationship between chemical engineering and coffee, the development of the UC Davis Coffee Centre, a sneak peek at some on-going research into the coffee brewing control chart, and many, many equations. It’s time for you to level up! -- William Ristenpart's research is in complex transport phenomena, with an emphasis on using advanced experimental techniques to extract quantitative measurements from complicated phenomena. Ristenpart Research Group strives to answer fundamental scientific questions about a variety of systems where the transport behavior is paramount. Recent topics include: electrocoalescence of charged droplets, shear-induced deformation of red blood cells, electrically-induced aggregation of colloids near electrodes, and turbulent dispersion of airborne pathogens. Ristenpart's lab has two Phantom high-speed cameras (a grayscale v7.1 and a color v7.3), both of which can capture at more than 100,000 frames per second. They also have several microscopes and various optical and laser systems. He is also passionate about coffee - he serves as Director of the UC Davis Coffee Center, and see here for an overview of his undergraduate course, The Design of Coffee.

Think you like to get geeky with your coffee? Think again! We’re pretty sure our second speaker from our San Francisco event last September has you beat. Professor William (Bill) Ristenpart takes the idea of being “curious about coffee” to the next level in his role as the Director of the first multidisciplinary university research center in the world devoted to post-harvest coffee studies: the UC Davis Coffee Center. Like most of our professorial guests, Prof. Ristenpart packs a lot of information into both his short time on stage and his slides: the relationship between chemical engineering and coffee, the development of the UC Davis Coffee Centre, a sneak peek at some on-going research into the coffee brewing control chart, and many, many equations. It’s time for you to level up! -- William Ristenpart's research is in complex transport phenomena, with an emphasis on using advanced experimental techniques to extract quantitative measurements from complicated phenomena. Ristenpart Research Group strives to answer fundamental scientific questions about a variety of systems where the transport behavior is paramount. Recent topics include: electrocoalescence of charged droplets, shear-induced deformation of red blood cells, electrically-induced aggregation of colloids near electrodes, and turbulent dispersion of airborne pathogens. Ristenpart's lab has two Phantom high-speed cameras (a grayscale v7.1 and a color v7.3), both of which can capture at more than 100,000 frames per second. They also have several microscopes and various optical and laser systems. He is also passionate about coffee - he serves as Director of the <a href="http://coffeecenter.ucdavis.edu/" rel="nofollow" target="_blank">UC Davis Coffee Center</a>, and see <a href="http://research.engineering.ucdavis.edu/rrg/coffee/" rel="nofollow" target="_blank">here </a>for an overview of his undergraduate course, The Design of Coffee.

TTSF: "Chemical Engineering &amp; Coffee" | Prof. Bill Ristenpart, UC Davis Coffee Center