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.
