BCUSP 116 (DCII:NW): Coffee: Science, History, and Economics.
(Charles F. Jackels)
This class explores several aspects of coffee, a crop critical to the economy of much of the tropical world and a beverage equally critical to the lifestyle of the developed, northern world. This interdependence is reflected in the fact that coffee is the number 2 traded commodity in the world, behind petroleum. An overview of the history and economic importance of coffee will accompany more detailed discussions of: the biological/chemical aspects of the growing and processing of coffee; the ecological considerations of organic/Fair Trade/sustainable coffee production; and the health implications of coffee consumption. A connecting theme will be the examination of how the scientific method is used to address this wide range of important and interesting questions. A field trip to a small-scale coffee roasting company will provide a first-hand opportunity to learn about the opportunities and challenges provided by the specialty coffee market.
This course is designed as a Natural World general education course for a wide range of students. It is expected that the students in this course will have the usual high-school background in the natural sciences and bring to the course a curiosity to learn about a beverage that is particularly significant in the Seattle area.