STiR coffee and tea 43
UC Davis Coffee Center
Proposed Floor Plan
"One of the goals of the coffee
center is to serve as a bridge between
coffee producing regions," Risten-
part says over a cup of arabica. With
research, he adds, people can learn
how to grow, process, roast, and
brew coffee to obtain a specific taste
no matter where the coffee cherry
originates.
The industry has taken notice.
La Marzocco donated $750,000 in
January 2018 to help pay for build-
ing renovations and support research.
Others followed.
"The forward motion of the cof-
fee industry has always been the core
of our mission at La Marzocco,"
chairman of the board Kent Bakke
said at the time of the donation. "We
believe the Coffee Center at UC Da-
vis represents a renewed focus on un-
derstanding the science behind coffee
that will lead us to better practices
for growers, importers, roasters and
cafes. Our international team is ex-
panding our research and educational
initiatives and we hope UC Davis can
be a partner in this effort."
Behmor
Student
Space
Advanced Coffee
Analytical
laboratory
Water,
Cold Brew,
and Packaging
Laboratory
Lobby
Mechanical
Storage
Janitorial
Nicaraguan
Coffees Green
Bean Storage
laboratory
La Marzocco
Brewing
and Espresso
laboratory
Sensory &
Cupping
laboratory
Classroom Peet's Coffee
Pilot Roastery
The Wilbur Curtis
Company Patio
Josuma
Coffee
Company
Meeting
Space
Donors include:
• La Marzocco ($750,000)
• Nicaraguan ventures; Edwin Rizo, Rizo-
Lopez Foods, Bencafe S.A. Nicaragua,
Mercon Coffee Corp, Café Soluble S.A.,
and Cisa Agro S.A. ($500,000)
• Wilber Curtis Company ($250,000)
• Peet's Coffee & Tea ($250,000)
• Josuma Coffee Company ($150,000)
• Behmor ($100,000)
Illustration
courtesy
University
of
California,
Davis
