Professor Christopher H. Hendon, Ph.D., of the University of Oregon says his research explains how coffee shops across the U.S. could brew better espresso every time — and save as much as $300 million in the process. Speaking at the 255th ACS National Metting & Expo in New Orleans, Hendon explains how small differences in the way baristas as coffee shops prepare espresso can lead to chemical changes that affect the taste of the final product. Hendon used his team’s research to work with baristas to develop an optimal method for brewing espresso that leads to consistently great flavor.
Want more stories like this delivered to your inbox?
Sign up for our newsletter to receive a selection of stories related to your favorite topics.