How Science Aims to Create a More Consistent Cup of Coffee

From a scientific point of view, a cup of coffee is a conundrum. More than a thousand molecules contribute to the flavor, influenced by the beans, the level of roasting, the grinding technique and, finally, brewing. The result can be an inconsistent cup that is unpredictable in taste and quality — too acidic, burnt-tasting or weak.

Chemists can use sophisticated tools to deconstruct how these individual components add up to the ineffable gestalt of coffee, but the approach hasn't been practical as a quick quality check for a busy barista.

New research could help untangle the coffee quandary. Borrowing technology used in battery research, scientists demonstrated that measuring the current that runs through coffee can quickly quantify the strength and flavor of a cup of joe, according to a study published Tuesday in the journal Nature Communications.

Please select this link to read the complete article from The Washington Post.