For most people, coffee roasting is a mysterious process. Chemically, it's equally mysterious; the roasting process gives rise to over 800 compounds. The science of coffee, from seed to bean to cup of aromatic brew, includes multiple areas of science content for students, and actively engages them in many science and engineering practices. Ask most students what chemical compounds are contained in coffee and most will say caffeine. It also contains antioxidants and aromatic compounds that together give coffee its characteristic but highly varied scent. Adolescents and young adults are the largest growing segment of coffee drinkers. A study published in the journal "Pediatrics" found a 14% increase in coffee consumption among U.S. citizens ages 2-22, from 10% in 2000 to 24% in 2010, and the trend is increasing as companies market to teens (Branum et al. 2014). With more students drinking coffee beverages, it makes sense that they would be interested in coffee, what it contains, how it's grown and made, and the potential health risks to teens. After hearing about two local science teachers having their students study and roast coffee as a lab activity, the author decided to begin doing a coffee lab. It did not hurt that he already roasted his own coffee beans at home and, a few years ago, had started a morning coffee shop at the school as a fundraiser. He had recently taken over the teaching of the Advanced Placement Biology course and was looking for an activity to do with his students after they had taken their exams.