Coffee: From Tree to Beans to Brew and Everything in Between

For billions of people, the day begins with a cup of coffee. It’s a ritual that has been going on for centuries. But how much do we really know about this essential staple of ours? Where and when did coffee originate? How is it grown, and what are the challenges involved with growing coffee in ways that are environmentally sustainable and protect the crop from epidemic diseases, while also being economically fair? How does the harvested bean get roasted and turned into a fine cup of coffee? What are the health benefits and drawbacks of that cup of coffee? What is involved with being a coffee entrepreneur, and why is the Bay Area an epicenter of a new coffee culture? All of these questions (and likely more) will be addressed in an engaging one-day symposium that will feature several speakers. During breaks, students will meet local coffee roasters and baristas and sample a wide range of coffee. Students will also have the opportunity to participate in a coffee tasting and evaluation session. In addition to learning more about the coffee economy, history, and biology, attendees can also sample barista-brewed "just for you" coffees prepared by Blue Bottle Coffee, Barefoot Coffee Roasters, CAFECOL, Mr. Espresso, and Café Venetia. Attendees will also participate in a tasting training session to distinguish coffee aromas and flavors (coffee will be supplied by Blue Bottle Coffee). Participants will learn how to appreciate the nuances in a well-roasted, freshly brewed coffee. Everyone will grade their favorites to elect "the best cup" of the day. 

For more information visit http://continuingstudies.stanford.edu/courses/detail/20133_WSP-172