Joe Arsenault and the science of brewing coffee | Behind the Science, S2 Ep 13

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September 14, 2017

Time for a coffee science break! Did you know the difference in flavors between hot brew and cold brew coffee are due to chemicals released as water interacts with coffee beans? Joe Arsenault shows us how making coffee is similar to the sample extraction process used in liquid chromatography. Factors such as water temperature and brewing time impact the number of compounds that are extracted from the coffee ground, which results in either a bitter or a sweeter, floral flavor profile. See details about how analytical laboratories apply this extraction technique for other beverages such as tea: http://www.waters.com/brew.

ChromatographyFood and BeverageMass Spectrometry

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