coffee culture

…the “chemistry of coffee flavor is highly complex and is still not completely understood.” It’s hard to measure what isn’t known, and coffee is estimated to contain a thousand aroma compounds.

“Better Brewing Through Technology, Perhaps” on The New Yorker online

My students seemed to think I was having them on yesterday as I tried to describe to them the haute coffee subculture. I think this quote sums it up: “a review of the scientific literature on coffee staleness in the Speciality Coffee Chronicle …’

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