Coffee Literature Review Ep25. Does acidity depend on roast profile? with Laudia Anokye‑Bempah and Dr. Irwin Donis-González
Jun 23, 2025
Laudia Anokye-Bempah, a graduate student at UC Davis focusing on coffee acidity, and Dr. Irwin Donis-González, a professor in agricultural engineering, dive into the fascinating world of coffee roasting. They explore how different roast profiles affect the acidity and flavor perception of coffee. Listeners learn about the science behind roast dynamics, the transition from engineering to coffee innovation, and the rigorous yet humorous journey through the peer review process. It's a delightful blend of research insights and personal anecdotes!
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Laudia's Coffee Research Journey
- Laudia started working on coffee during her master's with a drying project at UC Davis.
- Initially unfamiliar with coffee, she ended up focusing deeply on coffee preservation and roasting.
Irwin's Coffee Career Start
- Irwin began his post-undergrad career working on challenging coffee certifications in Guatemala.
- He then co-founded a certification company before joining academia at UC Davis.
Need for Coffee Roast Research
- Coffee roasting research is sparse compared to major commodities despite coffee's global economic importance.
- Studying physical and chemical changes during roasting is key to developing roasting control charts.