Science Says Chilled Coffee Beans Make For A Better Brew
- 8 years ago
For many, coffee is considered as fundamental a need as oxygen, and scientists have recently determined one way to make the beloved beverage even more satisfying.
For many, coffee is considered as fundamental a need as oxygen, and scientists have recently determined one way to make the beloved beverage even more satisfying.
Researchers from the University of Bath say the way to get the best cup is to chill the coffee beans prior to grinding them.
According to a press release by the university, "The team studied the effect of grinding beans at different temperatures, from room temperature to -196°C..."
The researchers found out that beans kept at cold temperatures break down into finer and more uniformed grounds.
The release further notes, "That's important, because small uniform coffee grinds allow for better extraction of the flavour compounds - allowing you to brew more coffee and get more flavour."
Dr. Christopher Hendon, one of the researchers, said of the discovery, "It could have a major impact for the industry. People are trying to produce a very high quality drink with really quite powerful tools and are willing to try new things."
The findings of the study were published in the journal Scientific Reports.
For many, coffee is considered as fundamental a need as oxygen, and scientists have recently determined one way to make the beloved beverage even more satisfying.
Researchers from the University of Bath say the way to get the best cup is to chill the coffee beans prior to grinding them.
According to a press release by the university, "The team studied the effect of grinding beans at different temperatures, from room temperature to -196°C..."
The researchers found out that beans kept at cold temperatures break down into finer and more uniformed grounds.
The release further notes, "That's important, because small uniform coffee grinds allow for better extraction of the flavour compounds - allowing you to brew more coffee and get more flavour."
Dr. Christopher Hendon, one of the researchers, said of the discovery, "It could have a major impact for the industry. People are trying to produce a very high quality drink with really quite powerful tools and are willing to try new things."
The findings of the study were published in the journal Scientific Reports.