How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face.

So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle cool for five minutes make it taste markedly different?

In this episode, we dive deep into the academic research conducted at the UC Davis Coffee Center so you can choose your flavour adventure: Do you like your coffees when they’re a sour bomb? A floral caress on the lips? A smokey drag on a pipe? Or a treacle of sweet syrup?

We also explore why it can be so difficult getting the same flavours from the same beans consistently. And finally, I equip you with tools so you can begin finding your perfect brew.

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Want to go deeper into coffee extraction?

Mackenzie Batali’s fractionation research - https://bit.ly/3CFnvH0

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Bill Ristenpart - Academic profile (https://faculty.engineering.ucdavis.edu/ristenpart/)

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Peter Giuliano - LinkedIn (https://bit.ly/3yT66tv)

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