Overview
CAFE102 examines the physical and chemical principles governing Greek frappé preparation, with emphasis on coffee, water, and ice. Topics include instant coffee composition, soluble compounds, dissolution, concentration, acidity, bitterness, aroma, and the effects of water temperature and mineral content.
Students investigate ice as a cooling medium and source of dilution, including cube size, surface area, melting rates, storage conditions, and temperature change. The course develops practical competence in solution chemistry, mass and volume measurement, sensory thresholds, experimental controls, repeatability, and basic data collection.
Guided experiments compare water types, coffee concentrations, stirring and shaking techniques, and ice quantities. Students design controlled beverage tests, interpret measurements, identify sources of inconsistency, and apply evidence-based adjustments to produce stable, balanced frappé preparations.
Learning Outcomes
- Explain how coffee composition, water chemistry, and temperature influence dissolution, extraction, flavor, and sensory perception.
- Apply principles of solution chemistry to calculate concentration, dilution, mass, volume, and temperature change in frappé preparation.
- Predict the effects of ice cube size, surface area, storage conditions, and melting rate on beverage cooling and dilution.
- Design controlled experiments comparing water composition, coffee concentration, mixing technique, and ice quantity.
- Measure and record experimental variables accurately using appropriate laboratory and sensory methods.
- Evaluate sources of variability and experimental error affecting beverage consistency and repeatability.
- Interpret quantitative and sensory data to formulate evidence-based adjustments to frappé preparation.
- Synthesize chemical, physical, and sensory findings into a standardized preparation protocol.
Timetable
| Type | Length | Frequency | Period |
|---|---|---|---|
| Lecture | 2 hours | Weekly | All semester |
| Lab | 2 hours | Weekly | All semester |
| Tutorial | 1 hour | Fortnightly | All semester |
| Workshop | 2 hours | Fortnightly | All semester |
Assessment Schedule
| Type | Description | Weighting |
|---|---|---|
| Quiz | Short quizzes (3 × 5%) | 15.00% |
| Assignment | Solution chemistry and dilution calculations | 20.00% |
| Deliverable | Experimental design and data report | 20.00% |
| Test | Practical measurement and analysis test | 15.00% |
| Capstone | Controlled frappé investigation and protocol | 20.00% |
| Exam | Final examination | 10.00% |
Prerequisites
- Requirement 12 NCEA Level 2 Chemistry credits, externally assessed
Teaching Staff & Programs
This course is delivered jointly by faculty from the participating programs listed below. In line with the Douchewater Way, the University of Sexology tailors core instruction directly to each cohort's specific discipline — adapting curriculum to program needs rather than forcing students into a one-size-fits-all model. Learn more about our approach at The Douchewater Way.
