Behind the beans: University of Kentucky Coffee Lab introduces education certificate

LEXINGTON, Ky. (Feb. 19, 2026) — Humans crave rituals. Whether one is a student, corporate employee, parent or caretaker, a cup of morning coffee can breathe life into an otherwise monotonous schedule.

David Gonthier, Ph.D., associate professor in the Department of Entomology at the Martin-Gatton College of Agriculture, Food and Environment (CAFE) and one of The Early-Career Bill Gatton Foundation Professors, understands the value in a daily cup of joe. Further, he is leading the University of Kentucky toward its first coffee education program.

Gonthier’s interest in coffee started at home. His mother is from Honduras, one of the top coffee-producing countries in the world. He spent time there with his cousin, a coffee farmer, to learn the ins and outs of production and how the supply chain works.

“I’d heard so much about the challenges small coffee farmers face and wanted to go see it firsthand,” Gonthier said.

Inspired from his trip, Gonthier pursued a master’s degree and Ph.D., studying coffee in Southern Mexico. Throughout his learning, he was continuing a small operation in Honduras. He continued his education by becoming a coffee Q-grader, or professional taster trained to score coffee quality, similar to being a wine sommelier.

Over his years in academia, Gonthier realized there are few coffee education programs at higher education institutions in the United States. Combining his love for coffee, agriculture and history, Gonthier created the first Coffee, Science and Culture certificate for UK undergraduate students.

“The certificate offers a set of courses that casts a wide net across the industry,” Gonthier said. “I want to paint the picture of the global trade of a commodity that is very valuable but is dependent on millions of small producers that need to be supported by this trade. The goal is to balance these facts with the passion of the craft of coffee making, from roasting and brewing, to espresso-based specialty drinks.”

The UK Coffee Lab roastery resides on the UK Horticulture Research Farm (South Farm). Students in coffee courses come to the lab to see the roaster in action and learn about different bean varieties and how roasting impacts their complex flavors.

“I think the community is excited. There aren’t many opportunities to take coffee training to the next level in Eastern North America,” Gonthier said. “I think trying to develop university programs that can offer at least versions of some of the standard trainings and other unique opportunities fills a gap in Kentucky for sure.”

Briana Bazile is a part-time instructor at UK and graduate fellow in Gonthier’s agroecology lab. She and Viktor Halmos, research analyst at Martin-Gatton CAFE and an alum of the Department of Natural Resources and Environmental Science, worked with Gonthier to create the curriculum for the Coffee, Science and Culture certificate and get the UK Coffee Lab off the ground.

“I met Dave when deciding if I should go to grad school,” Halmos said. “We shared a cup of coffee. I have always been around food and farming. I was a chef for a little while, so I started giving some very basic notes [flavor] and Dave got really excited.”

Bazile grew up in the San Francisco Bay Area and has always been a proponent of healthy eating, as the region is a large organic foods producer. Her grandparents are from the Black Belt of Alabama, a region known for its rich soil and fruitful farmland. During the COVID-19 pandemic, she spent time there and wrote her graduate thesis through the lens of her family. Her thesis won best thesis in a contest at New York University, and that is how Gonthier found her.

With this team, Gonthier has created two classes for undergraduates: “Not Just Coffee,” focusing on the rich history and cultural significance of coffee growing, and “Coffee Sensory Science,” which dives deeper into the sensory characteristics of the beverage.

“The certificate program will have something for everyone,” Gonthier said. “Learning how to taste and appreciate foods and beverages totally improves the quality of life — you’ll start to think more about not only coffee, but everything you’re eating and drinking and where it comes from.”

Pending approval, students will be able to pursue the certification starting in Fall 2026. For more information on the Coffee, Science and Culture certificate and the UK Coffee Lab, contact Gonthier at djgo227@g.uky.edu.