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Plan
Week 1
Day 1
Day 2
Day 3
Day 4
Activities
Project Launch & Workshop - Host a 'Chemistry of Coffee' Workshop with hands-on experiments in brewing methods and tasting, guided by a local coffee expert to explore temperature and pressure effects on coffee flavors and toasted items (75 min)
Community Partner Exploration - Visit a local coffee roastery to learn about the chemistry of roasting and flavor profiles with professional guidance (40 min)
Equilibrium Investigation - Conduct experiments to analyze how concentration, temperature, and pressure affect coffee solution equilibrium (35 min)
Menu Design Introduction - Begin brainstorming and sketching ideas for the coffee shop menu, focusing on flavor profiles and chemical processes involved in coffee drinks (30 min)
Solution Properties Investigation - Investigate factors affecting the formation and properties of coffee solutions through hands-on activities (45 min)
Data Analysis Workshop - Use computational thinking to analyze data from previous investigations to optimize coffee and toasted item recipes (40 min)
Acids and Bases Exploration - Compare properties and behaviors of coffee and potential toppings like cream cheese or butter in terms of acidity and basicity (35 min)
Deliverables
1. Draft of three coffee drink recipes with initial flavor profiles and chemical analysis
2. Initial concept and pairing notes for one toasted item with potential toppings
Preparation 1. Coordinate with local coffee expert and roastery for workshop and field trip
2. Gather coffee-making equipment and safety gear for student use
3. Prepare lab stations for brewing experiments, including coffee beans, grinders, and hot water sources
4. Provide a variety of bread items and toppings for toasting experiments
5. Ensure access to digital devices or notebooks for data collection and recipe drafting
Week 2
Day 5
Day 6
Day 7
Day 8
Activities
Stoichiometry Session - Use mathematics to calculate the optimal ingredient ratios for each coffee drink, applying the mole concept to stoichiometric relationships (40 min)
Menu Development - Refine the coffee shop menu with detailed recipes and flavor profiles for each drink, incorporating stoichiometric calculations (35 min)
Calorimetry Exploration - Conduct calorimetric calculations to determine energy changes during the coffee-making process using the Law of Conservation of Energy (45 min)
Energy and Flavor Analysis - Analyze the impact of energy changes on flavor profiles, using models to explain the arrangement and movement of particles in coffee drinks (30 min)
Acid-Base Investigation - Compare the properties and behaviors of acids and bases in coffee and potential toppings like cream cheese or butter through hands-on experiments (40 min)
Equilibrium Application - Apply understanding of equilibrium shifts to predict and enhance coffee flavors by adjusting concentration, temperature, and pressure (35 min)
Gas Laws Workshop - Use mathematics to explain the relationships among pressure, temperature, volume, and quantity of gas in coffee preparation (40 min)
Final Menu Review - Collaborate in teams to finalize the coffee shop menu, ensuring all drinks and toasted items align with chemical concepts learned (35 min)
Deliverables
1. Research report on the chemical reactions in coffee brewing methods.
2. Experiment documentation and analysis of toasted items and toppings.
3. Mathematical calculations to optimize ingredient ratios for coffee drinks.
4. Draft of the coffee shop menu featuring three coffee drinks and one toasted item.
Preparation 1. Gather various coffee brewing equipment (e.g., pour-over, espresso machine, French press).
2. Purchase ingredients for coffee drinks (e.g., coffee beans, water, milk, sugar).
3. Acquire toasted items like bagels, English muffins, or toast, and toppings such as cream cheese or butter.
4. Prepare lab notebooks for documenting experiments and calculations.
5. Coordinate with local coffee roastery and café for feedback sessions.
Week 3
Day 9
Day 10
Day 11
Day 12
Activities
Exhibition Preparation - Begin setting up displays and stations for the 'Café Pop-Up' event, organizing materials and outlining presentation roles (40 min)
Live Demonstration Planning - Plan and rehearse live coffee-making and toasting demonstrations, focusing on clear explanations of chemical principles (35 min)
Community Feedback Integration - Invite feedback from local café professionals on menu items and presentation, making adjustments where needed (30 min)
Chemistry Explanation Workshop - Refine explanations of the chemistry behind each menu item, ensuring clarity and engagement for the event (45 min)
Final Taste Testing - Conduct a final taste testing session, adjusting recipes to ensure optimal flavor profiles and chemical balance (40 min)
Presentation Rehearsal - Practice full presentations, including live demonstrations, ensuring smooth transitions and confident delivery (35 min)
Café Pop-Up Event Execution - Host the 'Café Pop-Up' event, showcasing coffee drinks and toasted items, engaging guests in discussions about the chemistry involved (75 min)
Deliverables
1. Finalized menu with three coffee drinks and one toasted item, including detailed recipes and chemistry explanations.
2. Informational displays and presentations explaining the chemistry behind the coffee and food creations, ready for the event.
3. Feedback and reflection notes from the 'Café Pop-Up' event to evaluate the project and personal learning experiences.
Preparation 1. Coordinate with community partners to confirm the venue and logistics for the 'Café Pop-Up' event.
2. Ensure all necessary materials and equipment for coffee making and toasting are prepared and available for the event.
3. Prepare informational posters and presentation materials that students will use during the event.
4. Arrange transportation and setup tasks for the event day, including any required permissions and safety protocols.