A study published in Scientific Reports explores how different roasting levels affect caffeine content and extraction yield in coffee. Led by Dr. Zachary R. Lindsey, the research found that light and medium roasts generally have higher caffeine content than dark roasts due to caffeine loss during roasting. The study used Ethiopian coffee and the AeroPress brewing method to analyze 30 unique combinations of roast and brew times. The findings challenge previous assumptions about caffeine stability during roasting and suggest that medium roasts offer the highest caffeine content.
Starbucks is replacing its old coffee brewing machines with the new "Clover Vertica," allowing baristas to grind and brew custom cups of coffee on demand. Despite some initial hiccups, the new single-serve system aims to provide hotter and fresher coffee for customers. Other major coffee chains like Dunkin', McDonald's, Coffee Bean and Tea Leaf, Dutch Brothers, Peet's, Philz, and Tim Hortons have not yet indicated whether they will follow Starbucks into the single-brew trend.
Chemist Michelle Francl explores the chemistry behind tea in her new book "Steeped: The Chemistry of Tea," focusing on the single plant Camellia sinensis and its various varieties. The chemistry of tea processing transforms the leaves into different types of tea, with factors such as picking time and oxidation affecting the final product. Francl shares tips for brewing the perfect cup of tea, including decaffeination and adding milk, and explains the science behind adding a pinch of salt. Her research on tea has given her a new perspective on the scale and richness of chemistry.
US scientist Prof Michelle Francl recommends adding a pinch of salt to counteract the bitterness in tea, causing a stir in the UK. Her research, documented in her book "Steeped: The Chemistry of Tea," also suggests using loose leaves, stirring constantly, and avoiding microwaving. While her advice has drawn diplomatic attention, the US Embassy insists on microwaving tea, while the UK Cabinet Office stands by the traditional kettle method.
Chemist Michelle Francl claims to have found the recipe for a perfect cup of tea, which includes adding a pinch of salt, energetic squeezing of the teabag, using short, stout mugs, pre-heating the mug or teapot, adding milk after pouring the tea, using larger teabags or loose leaves, and steeping decaffeinated tea for 30 seconds before rebrewing. Francl's research also suggests that a small squeeze of lemon juice can remove scum from the surface of the drink, and the aroma of tea is important, so it's best to remove the lid when drinking from a takeaway cup.
A new study challenges previous assumptions about linalool, a key component influencing beer's aroma. The research reveals that the difference in odor threshold between linalool's enantiomers is significantly less than previously thought, providing new insights into the development of beer's aroma during the brewing process and storage. The study also confirms the higher odor potency of (R)-linalool but refutes the assumption that the odor threshold concentrations of the two enantiomers differ greatly. The findings contribute to a better understanding of changes in beer bouquets and aroma during brewing and aging.
According to Peter Giuliano, Chief Research Officer at the Specialty Coffee Association, coffee is best consumed within two weeks of being roasted as it degrades quickly after that. By three months, coffee is considered fully stale. The loss of quality in coffee is due to de-gassing and the growth of undesirable compounds. Oxygen is the enemy of coffee beans, so bags of coffee feature a small valve hole to allow carbon dioxide to escape while preventing oxygen from entering. Leaving coffee in the bag helps maintain its freshness, but it should not be left for too long.
Keurig coffee makers require routine maintenance to ensure a quality cup of joe. Cleaning the machine, replacing the water filter, using better quality water, pre-heating the Keurig, and using reusable filters are some of the hacks to get the most out of your coffee pods. Additionally, using the small cup setting for a more robust flavor and sticking to medium and dark roasts can enhance the taste of your Keurig-brewed coffee.
The type of water used to make coffee can significantly alter its flavor. Starbucks' director of equipment development, John Brockman, explains that harder water with higher mineral content can mute coffee flavors and aromas, while softer water with fewer minerals is generally better for brewing coffee. To ensure consistency in taste across all its stores, Starbucks uses specialized water filtration methods and benchmarks to meet the same standards worldwide. When brewing coffee at home, Brockman suggests using filtered water with activated carbon for the best-tasting cup of coffee.
The World Beer Cup, often referred to as “The Olympics of Beer Competitions,” announced its 2023 results in Nashville, TN, featuring 10,213 entries from 2,376 breweries across 51 countries. This year’s competition resulted in 307 medals awarded across 103 categories, with the event shifting from taking place every other year to becoming a yearly event for the first time in its 14-year history.
Researchers have developed self-propelled "BeerBots" that can speed up the brewing process by fermenting sugars faster and eliminating the need for filtration. The 2-mm-wide capsules contain active yeast, magnetic iron oxide nanoparticles, and sodium alginate from algae. The BeerBots can be easily separated from the final product with a magnet and can be used for up to three more wort fermentation cycles. The innovation could produce tasty brews faster and simplify the brewing process.
Rio Bravo Brewing Company in Albuquerque is using artificial intelligence technology to create a new beer called "Alegorithm". The company used an online AI tool called "Chat GPT" to create the recipe and even came up with the name for the beer. The beer will be available as a six-pack and on tap in April, and the company is exploring other ways to incorporate AI into their business.
