Coffee Literature Review

Tipping is complicated. In this episode we talk with the world expert on the social science of tipping: Prof. Ofer Azar. As a platform we will discuss his paper, "The Economics of Tipping", appearing in J. Econ. Perspect., 2020, 34, 215. Preamble: Frank Sinatra

Laudia Anokye-Bempah, a graduate student at UC Davis focusing on coffee acidity, and Dr. Irwin Donis-González, a professor in agricultural engineering, dive into the fascinating world of coffee roasting. They explore how different roast profiles affect the acidity and flavor perception of coffee. Listeners learn about the science behind roast dynamics, the transition from engineering to coffee innovation, and the rigorous yet humorous journey through the peer review process. It's a delightful blend of research insights and personal anecdotes!

In this discussion, Dr. Dirk Lachenmeier, head of the Department of Plant-Based Foods at CVUA Karlsruhe, shares his expertise on coffee and food regulation. He reveals the potential of coffee byproducts like leaves and flowers to transform into valuable food items. Listeners learn about the complex EU regulations that govern these innovations—as well as the challenges and opportunities they present. The episode highlights unique products, such as coffee leaf tea, and navigates the emerging landscape of food safety and authenticity in a rapidly evolving market.

Join Dr. Arnold Mathijssen, an Assistant Professor of Physics at U. Penn, as he delves into the science behind pour-over coffee. He discusses the hydrodynamics of coffee brewing and how factors like pouring height and speed affect extraction. The conversation highlights the 'avalanching' phenomenon during pour-over techniques, which can revolutionize how we think about coffee. Listeners will also learn about measuring extraction strength through Total Dissolved Solids and the complexities of flavor measurement, bridging the gap between physics and artisanal coffee making.

Dr. Alex Murray, a battery materials expert from Daqus, and Prof. Carl Brozek, a materials chemistry leader at the University of Oregon, dive into the fascinating world of chlorogenic acid. They explore its origins, health benefits, and the challenges of synthesizing it. The duo then shifts gears to their whimsical end-of-year awards, celebrating standout beverages, unique fruits, and even debating culinary champions. They cap off the conversation reflecting on favorite films, engaging in a playful critique of this year's cinematic offerings.

Emilee Bryant, a latte art champion and filmmaker, shares her journey from barista to prominent content creator. She discusses intriguing studies on how latte art not only enhances perceived value but can also influence flavor perception and customers' willingness to pay more. Emilee dives into the neuroscience behind why visually appealing presentations affect focus and enjoyment. With personal anecdotes, she highlights the cultural significance of latte art, making a case for its emotional impact on consumers.

Dive into the caffeinated world of coffee as the hosts unravel whether light or dark roasts deliver more caffeine. They challenge traditional beliefs and explore the science behind roasting and extraction methods. Discover surprising insights into particle size and porosity that affect brewing. The episode also delves into innovative brewing techniques, comparing V60 and French press, and demonstrates how extraction yields vary between roast types. Uncover the complexities of caffeine content that will change how you sip your next cup!

Dr. Alex Dainis, a science communicator with a PhD in genetics from Stanford and founder of Helicase Media, shares insights on microplastics in coffee. She discusses the environmental impact of these tiny polymers, particularly in single-serve coffee preparations. The conversation tackles the troublesome lack of research on potential health risks associated with microplastics. Alex emphasizes the complexities of scientific communication in the age of social media and the need for responsible messaging to maintain public trust in science.

In this discussion, Prof. Nicola Segata, a leading expert in computational metagenomics from the University of Trento, reveals groundbreaking insights on how coffee consumption impacts gut bacteria. He explains the fascinating relationship between diverse diets and microbiome health, emphasizing personal variations in dietary responses. The conversation also touches on innovative approaches to nutrition personalization through microbiome analysis and the potential of coffee in transforming gut health, shedding light on broader implications for disease prevention.

Discover the intriguing world of coffee storage and how to keep your brew fresh after opening a bag. Experts discuss the balance between innovative packaging and practical solutions for home enthusiasts. Learn about the art and science of blending flavors to elevate your coffee experience. They also explore the latest trends in coffee packaging, including a unique screw cap design, while examining the ongoing dilemma of aesthetics versus functionality in the specialty coffee market. Tune in for a blend of science, creativity, and coffee culture!