Chris and Doran are joined by Alex Kaplan from Cometeer to discuss an old school paper titled, "An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts", appearing in Trans. IChemE, 2002, 80, 176. The paper is part of a conference proceeding which was published in the journal Food Bioprod. Process.

This paper looks at how freezing rate determines the ice crystal size. The paper itself is really about developing a model that correctly captures how brewed coffee freezes, but we used it as a platform to understand how coffee behaves when cooled.

The article can be found here:

About Alex: We couldn't have had a better guest, as Alex is the Head of Coffee Product for Cometeer, a company that manufactures frozen coffee extracts. Alex also has a degree in physics from Princeton, is a Q-grader, and was a pleasure getting nerdy with.

Introduction preamble: George Clooney