Science Of Coffee: The Changing Chemistry Of Coffee Beans From Farm To Cup

From: growlermag.com

In modern America, nothing appears more ordinary than a cup of coffee.

Coffee is available at gas stations and fast food joints; it’s made in our homes and offices; it’s consumed in upscale cafes and restaurants. Its price and pedigree vary wildly, but all coffee is, despite its everyday nature, basically a liquid miracle. Each cup is a confluence of complex chemical and biological processes that transform a simple seed into a beverage of infinite variety.

It takes dozens of individual steps to bring coffee from the field to your mug, but there are three main events that turn the bean into the liquid so many of us rely upon. The first is processing at the country of origin, the second is roasting, and the third and final event is brewing.

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