Coffee undergoes a series of complex chemical physics from the moment it’s picked to the time it’s brewed and consumed. In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Christopher Hendon discusses the chemical physics that impact the flavor, extraction, and consistency of brewed coffee. Dr. Hendon talks about improving espresso production with physics, and distinguishing the difference between qualitative and quantitative data.
Presenter: Dr. Christopher Hendon, Assistant Professor of Chemistry, University of Oregon
Christopher H. Hendon obtained his BSc. Adv. HONS from Monash University (2011) and his Ph.D. from the University of Bath (2015). He is presently an assistant professor at the University of Oregon. In the specialty coffee industry, Dr. Hendon is the co-author of “Water for Coffee” and other related scientific publications.
This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals.
The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com.