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Coffee Roasting




2: Mechanical Engineering

Faculty Supervisor:

Brian Anthony

Faculty email:


Apply by:



Theresa Werth: theresaw@mit.edu

Project Description

Coffee roasting is the process of transforming green coffee beans into the flavorful coffee beans we all know and love. By roasting coffee beans at an elevated temperature, chemical and physical changes take place to induce the taste and smell of a traditional cup of coffee. While unroasted beans still contain comparable amounts of acid, sugar, oil, and caffeine as found in roasted beans, they will ultimately lack the flavor. Therefore, roasting is a necessary step and it is very common to find commercial-scale coffee roasters around the world. However, it is important that these companies remain consistent in their roasting process so that each batch is of equal quality. Project data captures the overall roasting process of coffee beans. It is comprised of over 70 variables such as time of day, various temperatures, inlet air pressures, fuel flow rates, etc. The data also includes 63 separate roasting processes each spanning several minutes of operation. We hypothesize that accurately maintaining the true roasting temperature will result in better yields and more consistent coffee bean quality. Secondly, we explore the relationship between the temperature of the coffee beans after cooling and the subsequently measured features. Impact: This project is of interest to volume roaster and other types of batch processing manufacturing. Of interest: https://www.ncausa.org/About-Coffee/Coffee-Roasts-Guide https://www.baristainstitute.com/blog/sampo-latvakangas/may-2017/coffee-roasting-basics-developing-flavour-roasting


Experience and/or interest in Machine learning and data analytics, data visualization, process modelling.