From cappuccinos to cold brews, coffee is a common source of student energy on campus.

Around Champaign-Urbana, there are dozens of coffee shops to choose from including Starbucks, Brew Lab, Espresso Royale and Caffe Paradiso.

The University has also added a new course in the crop sciences department that allows students to learn more about coffee.

Donald Briskin, a professor in crop sciences, is currently teaching CPSC 117, Agriculture and Science of Coffee, in the spring of 2018. The course was originally introduced in Spring 2017. After much success last year, the course is returning.

Briskin said he is extremely thrilled to teach the course for the second time.

The course outlines the overall growth and production of coffee, along with the impact coffee has had on society and culture over the years.

The course also entails botanical aspects of coffee, coffee varieties and cultivars and technologies for coffee growth, harvesting, post-harvest processing and roasting.

Briskin said they discuss the wide variety of coffee beverages, coffee flavor evaluation, coffee chemistry, coffee economics and the physiological effects of coffee.

Essentially, Briskin said the idea of the class is to simply explore the wide variety of perspectives about coffee production. He uses his background in crop sciences to discuss all of the agricultural methods involved.

“We talk about growing coffee plants and everything about the botany of the coffee plant itself, and it is an incredibly interesting plant. The biological aspects of the plant itself are fascinating,” Briskin said.

Farming, harvesting and processing are introduced in order for students to truly appreciate the progression from the coffee tree to the beverage.

Briskin also focuses on the history of coffee starting from the earliest uses in Ethiopia.

He utilizes a massive amount of literature on coffee to teach how it affects the body. Briskin said there is actually a large amount of research to show that coffee has many positive and beneficial qualities for human health.

“What’s interesting is when you read this literature it looks like the researchers went in maybe thinking coffee would be a problematic thing and surprisingly found out lots of beneficial aspects of coffee, such as preventative actions for Parkinson’s disease and indications of anti-inflammatory activities,” Briskin said. “The magnitude and quality of these studies are quite neat.”

Briskin also explained there are other areas of fascination in the course, such as the massive development that has risen throughout the world.

“Coffee really is everywhere. Even when you travel to places that were not traditional coffee drinking countries you now see it widespread,” Briskin said. “I am specifically thinking of China because I am most familiar with it because I go there every couple years.”

Briskin said seeing the interest of students during class discussion and activities is one of his favorite moments of teaching the course. He specifically enjoys the spark of interest from different students based off of their own experiences and connections to the content of the course.

Nicholas Sabri, sophomore in LAS, said he has always had a love for coffee. To Sabri, his morning is not complete without a nice cup of joe.

Sabri said he’s trying to make the coursework in his schedule so that he can take it next semester.

“I really enjoy having a cup of coffee to jumpstart my day and help me feel empowered to continue through classes, my job and RSOs that I am involved in,” Sabri said.

Briskin believes having the ability to create a balance between a fun and educational environment is what greatly impacts the general quality of the course.

Rahmah Elmassry, junior in LAS, said coffee is truly a source of happiness for her.

Elmassry also expressed interest in taking a course on coffee.

Both students find it very interesting that there is a course where they are able to learn all about the history and other examples of the beverage they enjoy so much.

“I love the taste of coffee.It always puts me in a good mood,” Elmassry said.

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