Poring Over the Science of Coffee

Brewing coffee is a neverending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind-size, brew method, coffee beans (which are really seeds), water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.

Source: http://www.npr.org/2013/04/12/177029251/poring-over-the-science-of-coffee?ft=1&f=1007

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