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Scientists examine how roasting affects the perfect brew

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2024-12-12 11:00:02

This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility:

A new study in published in Scientific Reports suggests that the perfect cup of coffee is influenced by a complex blend of variables such as bean processing method, brewing time, and grind size, not just the roast level.

Caffeine content and extraction yield are two of the most vital variables for coffee enthusiasts, especially those who approach it with precision.

Extraction yield is a measure of the amount of soluble material from the coffee grounds that gets dissolved in the brewed coffee. It essentially reflects the efficiency of the brewing process in extracting compounds from the coffee grounds.

Led by Dr. Zachary R. Lindsey, Assistant Professor of Physics at Berry College, U.S., the study focuses on how the degree of roast affects these two variables. Phys.org spoke to Dr. Lindsey, a self-proclaimed coffee nerd about the study.

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