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Want bettertasting coffee? Start by brewing it better with science.

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Batali M, Ristenpart W & Guinard J (2020). Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific Reports 10. https://doi.org/10.1038/s4159802073...
Cameron et al. (2019) Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment, Matter 2(3). https://doi.org/10.1016/j.matt.2019.1...
Córdoba N, FernandezAlduenda M, Moreno F, Ruiz Y (2020). Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends in Food Science & Technology 96: 4560. https://doi.org/10.1016/j.tifs.2019.1...
Mestdagh F, et al. (2014). The kinetics of coffee aroma extraction. Food Research International 63: 271274. https://doi.org/10.1016/j.foodres.201...
O'Mahony M, Goldenberg M, Stedmon J, Alford J (1979). Confusion in the use of the taste adjectives ‘sour’ and ‘bitter’ Chemical Senses 4(4): 301–318. https://doi.org/10.1093/chemse/4.4.301
Wang X, Lim L (2021). Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process . Journal of Food Process Engineering 44(8): https://doi.org/10.1111/jfpe.13748

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https://www.smithsonianmag.com/scienc...
https://codeblackcoffee.com.au/blogs/...
https://clivecoffee.com/blogs/learn/h...
https://coffeeadastra.com/2019/01/29/...
https://www.baristahustle.com/blog/co...
https://www.coffeechemistry.com/brewi...
https://handground.com/grind/anintui...
https://coffeegen.com/thinkingabout...
https://www.coldbrewfactoryshop.com/_...
   • Coffee Brewing Ratios Explained  
   • Brew your coffee with boiling water ...  

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Dr. Christopher Hendon, Assistant Professor, Department of Chemistry and Biochemistry, University of Oregon

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