Electrical Current Enhances Coffee Flavor Profiling
- New research explores using electricity for coffee flavor analysis
- University of Oregon's Hendon unveils innovative measurement techniques
- Focus on optimizing extraction yield for consistent coffee quality
Christopher Hendon, a chemist at the University of Oregon, is passionate about coffee, dedicating much of his research to perfecting its flavor. His latest study proposes a groundbreaking method to analyze coffee’s flavor profile by applying electrical current to the beverage. This insight is published in Nature Communications.
Over the years, Hendon has developed tools to enhance espresso brewing, including a mathematical model that aims to create an ideal cup while minimizing waste. The complexity of espresso flavor, derived from around 2,000 compounds, can pose challenges for baristas aiming for consistency.
To address this, Hendon's team focused on the extraction yield (EY), which represents the coffee dissolved into the drink. Their model likens lithium ion movement in batteries to caffeine extraction, contributing to more reliable brewing techniques.