The Science of Coffee

A micro-exhibition celebrating all things coffee — from whole beans to individual molecules — from a range of perspectives before welcoming our guest speaker Maxwell Colonna-Dashwood.

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Agenda

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• 6.30PM | Arrival and coffee exhibition
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• 7:15 PM | Welcome from Science Creates Outreach
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• 7.30 PM | The Science of Coffee: A journey to understand how to make coffee better by Maxwell Colonna-Dashwood. It's estimated that more than 2 billion cups of coffee are consumed around the world each day, making it the world's second most popular drink after water. Each cup is a complex blend of chemistry, physics, engineering and ecology.In this talk, Maxwell Colonna-Dashwood explores the scientific challenges of understanding coffee, from the role of water chemistry to the physics of grinding. Through real research collaborations, they’ll reveal how scientific investigation can lead to not just an improved understanding of each brew, but also a greater appreciation of the journey from bean to cup.
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• 8:30 PM | Q&A
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• 9:00 PM | Finish

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Speakers

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Maxwell Colonna-Dashwood's fascination with coffee began in 2007 in Melbourne, Australia. Returning to the UK, he co-managed a coffee events company and opened Colonna & Small's, a Bath-based coffee shop with a focus on curated, changing coffee menus.An acclaimed figure in the industry, Maxwell is a three-time winner of the UK Barista Championships and has co-authored numerous academic papers on coffee. He's also the co-author of "Water For Coffee," a study on the impact of water on coffee taste, and "The Coffee Dictionary," an accessible guide to coffee terminology. His most recent book, "The Business of Specialty Coffee," combines his business experiences with an exploration of the coffee supply chain.

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