What Is Good Science? Part 1: How to brew coffee like a scientist
The Science of Coffee
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Exploring Coffee Tastes Through Science and Bias
The chapter dives into a conversation with a coffee expert in Copenhagen who bridges the worlds of craft specialty coffee and academic science. It follows the journey of evaluating coffee tastes like a scientist, delving into sensory science frameworks, measuring variables like filter paper rinsing effects, discussing the influence of development time on coffee body, and confronting biases in beliefs. Through teaching experiences and scientific testing, the chapter emphasizes the significance of self-reflection and questioning biases for a deeper understanding of coffee science.
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