At the Coffee Science class in De La Salle University Manila, students grind, brew and taste coffee not for leisure, but to learn the science behind each cup. Izzy Lee, ABS-CBN News 

MANILA -- For a lot of students, coffee usually accompanies academics during early mornings or late nights.

But an undergraduate elective course at the De La Salle University (DLSU) Manila is perking up student interest as it mixes coffee with science.

Instead of being under home economics or hospitality, the class bearing the course code Coffee Sci is offered by an unlikely department -- Chemistry.

Launched in collaboration with coffee producer Gourmet Farms Inc. during the first trimester in 2023, the subject intertwines the artistry of coffee-making with the pedagogy of science.

The class takes place in DLSU's Gourmet Farms Coffee Science Laboratories, equipped with essential tools such as coffee beans, electric and manual coffee grinders, filter paper, drippers, weighing scales, gooseneck kettles, and refractometers to measure the strength of coffee.

"Naisip namin na baka mas magandang paraan para maituro ang mga science concept sa ating mga estudyante kapag may masaya na context 'yung subject," said Assistant Professor Dr. Emmanuel Garcia of DLSU Chemistry Department, reflecting on the motivation behind the subject.

Recognizing the youth's affinity for coffee, Garcia aims to merge the pleasure of coffee with science education.

"Alam naman natin bumabata na 'yung consumers ng coffee.. Since in na in naman ang coffee... pagsamahin na namin 'yung aming kaalaman at saka 'yung pagturo ng science sa mga bata para ma-enjoy nila habang natututo sila ng science," Garcia said.

Demand for the course surged, with online enrollment filling up within 30 minutes.

"Nakikita ko 'yung desire ng mga tao na matuto ng science kasi coffee or vice versa. 'Yung grades palaging mataas kasi madali nila naiintindihan 'yung concept, mas effective," Garcia observed.

One of the lessons they teach is about cations, or positively charged ions, with Garcia elucidating their impact on the extraction of flavor compounds in coffee.

Students engage in hands-on experiences, testing methodologies, and tasting the results.

For Francine Tamondong, a third-year chemistry student and coffee enthusiast, the course offers a refreshing break from her challenging subjects.

"Almost all of my subjects are really like difficult. This is like a breathing subject and course for me like I enjoy making coffee in class like brewing and just learning so much about it while connecting it to my major," she explained.

Clou Carlet, another third-year chemistry student, expressed her fascination: "I think my favorite part about it is how we get to learn the intricacies and complexities of something as simple as making coffee."

Jan Nash Laroya, meanwhile, praised the school's lab.

"Here in DLSU, we have the best equipment.. Ddito sa Coffee Science, makakagawa ka ng scientific proof, scientific backing sa kape. I think it's really fun," Laroya said.

Vince Angelo Santos, a coffee trading specialist from Gourmet Farms Inc., for his part, highlighted their role in funding and providing the classes with coffee from local farmers across various regions, and aiming to dispel misinformation on the coffee industry.

"Ngayon kasi sa industriya ng coffee, merong mga certain information na kumakalat na hindi naman siya... facts-based," he said.

"This will be a good start para ma-spread 'yung mas factual and science-based information sa coffee industry para sa ikaangat din ng national industry natin sa kape," he added.

Santos emphasized the goal of not only improving the quality of local coffee but also addressing the disparity between national production and consumption.

"Although tayo ay bansa na napakalakas uminom ng kape, unfortunately mas mababa 'yung national production natin kumpara sa national consumption natin... Mataas ang demand niya, mababa ang production," he said.

He also acknowledged the persistent funding challenges and issues for coffee farmers and expressed hope that the Coffee Science class could contribute meaningful research to support the agricultural side of the coffee industry.