For Roasters & Retailers

Caffeinated Chem

From: hub.jhu.edu

How do you take your coffee? With cream? Sugar? How about with a heaping helping of chemistry?

Noah Yan, the instructor behind the Intersession course Roasted: The Molecular Gastronomy of Coffee, hopes his students will think of the person who prepares their morning brew as more of a chemist than a barista as Yan delves into the art and science behind what makes the perfect cup of coffee.

The course details the chemical and biological reactions that create the flavors in a cup of coffee, analyzing the roasting process, preparation methods, and distinctions between sweeteners and creamers, all while looking into the health benefits and effects of each.

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