Coffee Science - Why Microwaving Your Brew Could Ruin It

Coffee Science - Why Microwaving Your Brew Could Ruin It

Research by MIT professor Jeffrey Grossman reveals that microwaving coffee can alter its chemistry, affecting taste and quality. His class, "Coffee Matters," combines the study of coffee with materials science, teaching students the art and science of brewing the perfect cup. The course utilizes advanced lab equipment to explore the physical properties of coffee, demonstrating how different brewing methods impact flavor. Students learn practical skills like roasting and brewing while engaging with scientific concepts that apply to everyday materials.

• Grossman’s research shows that microwaving coffee for 60 seconds changes its chemistry, while 30 seconds does not.

• The Breakerspace lab at MIT is open to students of all majors, promoting interdisciplinary learning.

• Students use advanced tools like electron microscopes to study coffee's chemical composition.

• The course aims to inspire critical thinking about everyday materials, starting with coffee.

Understanding the science behind coffee brewing is important not just for coffee lovers but also for anyone interested in materials science. This approach encourages students to think critically about the materials they encounter daily and how they can manipulate them for better outcomes. Grossman’s work continues a legacy of coffee research at MIT, emphasizing the relevance of food science in academic settings.

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