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The Chemistry of a Perfect Cup of Coffee
Your morning involves a lot more chemistry than you might imagine. The chemists behind the video series Reactions take on the compounds that make your cup o’ joe delicious in their latest clip. Learn why you probably want to buy arabica beans, why coffee bags have holes in them, and the chemical reactions that differentiate a light roast from a dark roast.
Even the best beans won’t taste good if you don’t follow proper brew protocol. So use a scale to measure your beans, heat your water between 92°F and 96°F, and try to use a single-water-stream method of soaking the grounds, like a pour-over.
Screenshot via YouTube