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Want better-tasting coffee? Start by brewing it better - with science.
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-Batali M, Ristenpart W & Guinard J (2020). Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific Reports 10. https://doi.org/10.1038/s41598-020-73341-4
-Cameron et al. (2019) Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment, Matter 2(3). https://doi.org/10.1016/j.matt.2019.12.019
-Córdoba N, Fernandez-Alduenda M, Moreno F, Ruiz Y (2020). Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends in Food Science & Technology 96: 45-60. https://doi.org/10.1016/j.tifs.2019.12.004
-Mestdagh F, et al. (2014). The kinetics of coffee aroma extraction. Food Research International 63: 271-274. https://doi.org/10.1016/j.foodres.2014.03.011
-O'Mahony M, Goldenberg M, Stedmon J, Alford J (1979). Confusion in the use of the taste adjectives ‘sour’ and ‘bitter’ Chemical Senses 4(4): 301–318. https://doi.org/10.1093/chemse/4.4.301
-Wang X, Lim L (2021). Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process . Journal of Food Process Engineering 44(8): https://doi.org/10.1111/jfpe.13748
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-https://www.smithsonianmag.com/science-nature/science-behind-brewing-great-cup-coffee-180965049/
-https://codeblackcoffee.com.au/blogs/coffee-notes/coffee-module-3
-https://clivecoffee.com/blogs/learn/how-coffee-extraction-works
-https://coffeeadastra.com/2019/01/29/the-dynamics-of-coffee-extraction/
-https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/
-https://www.coffeechemistry.com/brewing-fundamentals
-https://handground.com/grind/an-intuitive-guide-to-coffee-solubles-extraction-and-tds
-https://coffeegen.com/thinking-about-the-brew
-https://www.coldbrewfactoryshop.com/_files/ugd/9c62af_7b0427e9f98a44c6895d441f9baf381c.pdf
-https://www.youtube.com/watch?v=ipB6P1uzNYM
-https://www.youtube.com/watch?v=K_r5kpXPRYo
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-Dr. Christopher Hendon, Assistant Professor, Department of Chemistry and Biochemistry, University of Oregon
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