Fundamental understanding of brewing phenomena and shelf-life extension of single-serve coffee – Year two

Brewing of premium coffee in single-serve capsule is challenging due to many design and machine constraints. Moreover, parameters that affect the brew quality are not fully understood. By collaborating with Mother Parkers Tea and Coffee Inc., this project will systematically evaluate the brewing parameters on the physical and sensorial properties of drip and espresso coffees. Building upon the increased understanding of the single-serve brewing process, and the research findings derived from a previous collaborative project with the industrial partner, novel methodologies will be developed to enhance the quality of coffee brew, through applying creative designs on capsule and brew system, as well as exploiting spent coffee ground – a significant by-product generated by the coffee industry. Single-serve coffee capsule products have witnessed considerable growth over the past few years. Findings from this project will allow the industrial partner to differentiate their products from those of their competitors.

Faculty Supervisor:

Loong Tak Lim


Xiuju Wang


Mother Parkers Tea & Coffee Inc.


Food science




University of Guelph



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