"Hendon's latest project involves discovering a novel means of measuring the flavor profile of coffee simply by sending an electrical current through a sample beverage, which could revolutionize brewing techniques."
"The flavors in espresso derive from roughly 2,000 different compounds that are extracted from the coffee grounds during brewing, making it challenging for baristas to reproduce the same perfect cup consistently."
"Hendon's model for extraction yield focuses on how lithium ions propagate through a battery's electrodes, drawing a parallel to how caffeine molecules dissolve from coffee grounds."
"The technical term for the static electricity causing clumping in coffee grounds is triboelectricity, which arises from the accumulation of opposite electric charges on surfaces due to contact."
Christopher Hendon studies coffee to create the perfect brew. His latest research involves measuring coffee flavor profiles with electrical currents. In 2020, his lab developed a mathematical model for brewing espresso while minimizing waste. This model focuses on extraction yield, which depends on water flow and pressure. Recently, Hendon's team investigated the formation of microscopic clumps in coffee grounds due to static electricity. They aim to reduce clumping by addressing triboelectricity, collaborating with volcanologists to understand similar charge build-up phenomena.
Read at Ars Technica
Unable to calculate read time
Collection
[
|
...
]