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The science of coffee

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  • NMB
    replied
    Re: The science of coffee

    Thanks. Both suggestions are v. helpful. The Illy article is very eye opening I particularly like how he follows coffee from growing to consumption. Recent Developments also interesting, I didnt realise that caffine from decaffeination process was on sold to soft drink companies, but it makes sense.

    Thanks again,

    Leave a comment:


  • danago
    replied
    Re: The science of coffee

    I came across this book in my universities library whilst searching for a chemical engineering related book:

    http://www.amazon.com/Coffee-Recent-Developments-Ronald-Clarke/dp/0632055537

    I did skim through it and it seemed like a very interesting read for somebody interested in the chemical nature of coffee.

    Leave a comment:


  • emckissock
    replied
    Re: The science of coffee

    Interesting, but confusing. Illy said the Maillard reaction happens from 185 to 240 degrees.
    I thought it was much lower and basically over by 185.

    Leave a comment:


  • dr.a.j.pickering
    replied
    Re: The science of coffee

    Now that is a good read thanks.

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  • scarey
    replied
    Re: The science of coffee

    It was mainly about espresso and chemistry but Illy "The Complexity of Coffee" (google finds it) was an eye opener for me.

    Leave a comment:


  • NMB
    started a topic The science of coffee

    The science of coffee

    Hi all,

    I recently put my hand up to deliver a presentation for the NSW chapter of the Institution of Mechanical Engineers. I wanted to look at the science and technical aspects behind different coffee brewing methods.

    Does anyone have any suggestions for information sources that I could use?

    Cheers
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