Meeting Date

Tuesday, April 11, 2006

Speaker 

Scott Stouffer, Starbucks

Program

Scott will discuss coffee roasting science and art, and the challenging business of building a multinational business out of coffee roasting.  Scott will review the chemical and physical process involved in coffee roasting.  He will also discuss the direction of the industry with regard to coffee roasting. 

About the Speaker

Scott Stouffer is a graduate of Purdue University, West Lafayette, IN, with a BS in Chemical Engineering, 1991.  Through school he worked as a maintenance engineering co-op with GE Plastics in Parkersburg, WV.  Following graduation, Scott was employed with Kraft Foods R&D in Glenview, IL as a process development engineer.  While at Kraft he worked on numerous R&D initiatives, including the development of a continuous manufacturing process for Cool Whip, the implementation of new culture and fermentation systems for low fat cheese, and the removal of cholesterol from egg yolk.  Scott holds a patent for "Method and Apparatus for the Removal of Cholesterol from Liquid Egg Yolk".  In 1995 he  moved from Kraft to Starbucks Coffee Co.  At Starbucks Scott has held positions in Research and Development as well as Manufacturing Engineering.  While in R&D, he led the development and implementation of coffee extraction systems for various Starbucks Products, such as Mazagran, Frappuccino and Starbucks Ice Cream.  Scott also leads the start up of numerous suppliers of proprietary ingredients.  In the Manufacturing Engineering Group, Scott has managed capital projects, equipment commissioning activities and coffee process development.   

Scott is currently responsible for Starbucks Roasting Pilot Plant and manufacturing technology development.  Scott leads a team of  3 process specialists and 2 engineers.  This team manages roasting process development, new process equipment specification, pre-production roasting & product specification, and environmental management for Starbucks 4 roasting plants.

Scott is married to another Purdue Chemical Engineer (Mary). They have one child (Elise, 3).  Scott volunteers in the community as a Little League Umpire.  He also lectures to high school chemistry classes on the application of chemistry in industry.

Schedule

Meeting Location  

(http://www.imperialgardenseafood.com/location.html)

From Seattle

Take I-5 South to I-405 North. Take exit 2 to Fwy 167 South, then take exit 1 (180th St./41st St.). Turn left at the traffic light onto East Valley Hwy, go past 180th Street. The Great Wall Mall is on the left side.

From Bellevue

Take I-405 South and take exit 2 to Fwy 167 South. Take exit 1(180th St./41st St.) and turn left at the traffic light onto East Valley Hwy. Go past 180th Street. The Great Wall Mall is on the left side.

From Tacoma

Take Fwy 167 North and take exit 1(180th St/43rd St.). Turn left at the traffic light, go over the Fwy 167 over pass, and turn left at East Valley Highway. The Great Wall Mall is on the left side.

Cost:

(cash or check payable to Puget Sound AIChE)

NOTES

1.  Please pay by check made out to Puget Sound Section AIChE, or bring exact change.

2.  For reservations:  

3. You can cancel by calling by noon the Thursday before the meeting. Dinner reservations "no-shows" will be billed !!