Christopher Hendon

Maxwell Colonna-Dashwood, a coffee entrepreneur and co-author of "Water for Coffee," joins Christopher H. Hendon, a chemistry professor, to explore the intricate relationship between water and coffee flavor. They dive into how mineral composition and temperature can dramatically alter a brew's taste. The conversation uncovers common misconceptions about brewing methods and showcases the scientific insights fueling innovations in coffee filtration. Their collaboration reveals a commitment to bridging chemistry with the art of coffee-making.

Christopher Hendon, a computational materials chemist and coffee expert from the University of Oregon, shares tips on making great coffee at home, the significance of a good grinder in the coffee brewing process, the debate over coffee's effects on cortisol levels and health, the unique process of coffee and tea brewing, and the potential future of coffee and the need for sustainable brewing.