Presentation
Coffee is something many of us enjoy in all parts of our lives. Whether it’s that first cup of coffee with breakfast, a coffee break with colleagues, or going to a café with friends, coffee is all around us, and often of quite varying quality. Professional baristas can tell you a lot about how to make better coffee, but there are many conflicting opinions. Can studying the properties of brewed coffee help us to make tastier coffee in cafés or at home?
Speaker
Iver Oknes is a graduate student in Fluid Mechanics at the Department of Mathematics, University of Oslo, a self proclaimed coffee aficionado, and a barista competitor. Last year, he got third place in the Norwegian Barista Championship, and also holds the third place in the Norwegian Aeropress Championship from 2024.
Program
11:30 – Doors open and lunch is served
12:00 – "Can We Measure Our Way to Better Coffee?" by Iver Oknes (Master Student, Department of Mathematics)
This event is open for all students, PhD candidates, postdocs, and everyone else who is interested in the topic. No registration needed.
About the seminar series
Once a month, dScience will invite you to join us for lunch and professional talks at the Science Library. In addition to these, we will serve lunch in our lounge in Kristine Bonnevies house every Thursday. Due to limited space (40 people), this will be first come, first served. See how to find us here.
Our lounge can also be booked by PhDs and Postdocs on a regular basis, whether it is for a meeting or just to hang out – we have fresh coffee all day long!