The Art and Science of Coffee

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This chapter explores the intricate world of coffee, from its folklore and origins to the chemistry behind brewing the perfect cup. It distinguishes between two types of coffee drinkers—the 'super specialty' enthusiasts and 'specialty adopters'—and shares personal stories that highlight their unique relationships with coffee. The discussion also delves into the historical development of coffee and its cultural significance, tracing its journey from ancient Ethiopia to modern-day consumption.

When did coffee get into our mouths? Who’s right when it comes to the best coffee? What’s the most ethical way to enjoy it? What about the cats that eat the beans? How will climate change affect your morning coffee? Peter Giuliano is the executive director of the Coffee Science Foundation explains folk stories behind coffee, what makes beans taste the way they do, why cold brew and nitro feel like rocket fuel, shade-grown coffee, roasting chemistry, flimflam, atmospheric pressure, dead espresso, and the best way to brew it, in his opinion. Also: why it tastes better outside – for some of us.

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A donation went to the Coffee Science Foundation, an arm of the Specialty Coffee Association